Coconut Quinoa Porridge with Caramelised Pineapple

Yay!! Spring has arrived!!! 😀

It is yet again a beautiful morning! I love the change of the season – days are becoming longer, birds are waking me up in the morning, the sun makes me livelier and I see a lot more smiles around me. Letting this Winter Blues go now!










This morning I woke up with a craving for something sweet. Something comforting but healthy to start this gorgeous day! Quinoa has become one of my favourite staples in the house and I am often experimenting what I can do with this amazing Supergrain. It is a ‘pseudocereal’ and a great source for protein.

Picture from

Picture from on how to cook Quinoa











As my tummy struggles with too much milk and especially warm milk, I started using coconut milk a lot more. I was never a big fan of coconuts when I was younger but over the past two years, I re-discovered its taste and texture and now I cook with it almost every day (ie coconut extra virgin oil, coconut water, coconut milk, flakes, …).

20150314_094515 cconut il







So this morning, I am making my signature Coconut Quinoa Porridge with Caramelised Pineapple in a Weck Jar It is very easy and takes about 20-25 minutes.

Coconut Quinoa Porridge

Coconut Quinoa Porridge

















1/2 cup of Quinoa
2/3 cup of Coconut Milk out of a can (the higher the coconut extract content in %, the creamier it gets)
1 cup of Coconut Water
1/2 cup of water
2 Cloves and/or pinch of cinnamon
1 TS of Algarve Honey (as sweet as you like it but bear in mind the coconut has got some natural sweetness to it)

Note: This is a diary free recipe. If you refer the porridge to become a bit richer in texture and taste, you can replace the coconut water with milk.


Here you can really go wild but below some ideas:

2 slices of pineapple
Brown sugar to coat pineapple
Extra: Toasted seeds, mixed nuts, dried fruits, coulis, berries…

Also delicious with: dried coconut flakes, blueberries, pomegranate, poached peaches – you name it.


  • Preheat Grill at 220 Degrees Celsius
  • Cut the slices of peeled pineapple into five pieces each and generously coat with brown sugar
  • Place coated pineapple on aluminium foil and grill in the oven until golden brown, then leave to cool
  • Rinse the Quinoa with water and mix the water, coconut water, spices and the honey with the Quinoa in a pot and bring to simmer
  • Turn down to medium heat and allow to cook gently for a few minutes until the grain starts to soften and open up (be careful not to overcook the Quinoa at this stage to retain its nutty texture and flavour)
  • Then add the coconut milk. Continue to simmer until the Quinoa has absorbed all of the liquid and has that nice porridge-like texture
  • Add more coconut milk/coconut milk according to your liking (some like it more liquid than others)
  • Allow Quinoa to rest for few minutes
  • Assemble the dish
  • Serve hot or cold

Here is the difference between Quinoa Porridge made with Milk (left) and the dairy free version with Coconut Water (right)









About Coconut Milk (via BBC Good Food)

Coconuts are highly nutritious and rich in fibre, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous. Unlike cow’s milk, coconut milk is lactose free so can be used as a milk substitute by those with lactose intolerance. It is a popular choice with vegans and makes a great base for smoothies, milkshakes or as a dairy alternative in baking.

Coconuts contain significant amounts of fat, but unlike other nuts, they provide fat that is mostly in the form of medium chain saturated fatty acids (MCFAs). MCFAs are rapidly metabolised into energy in the liver. It is thought that unlike other saturated fats, MCFAs are used up more quickly by the body and are less likely to be stored as fat.

Coconut Milk is made from a brew of coconut meat and water. But don’t confuse it with lower- calorie coconut water. Rich and thick and more like cream than milk. (via EatingWell)

Unlike wheat or rice, Quinoa is a complete protein – containing all eight of the essential amino acids. The UN named 2013 ‘International Quinoa Year’ in recognition of the crop’s high nutrient content. With twice the protein content of rice or barley, Quinoa is also a very good source of calcium, magnesium and manganese. It also possesses good levels of several B vitamins, vitamin E and dietary fibre. It is also gluten-free and easy to digest. The facts suggest it is close to a perfect ingredient as you can get.


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