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Peruvian Dessert PuddingPeruvian Dessert Pudding

Peruvian Dessert Pudding


By: Roxanne C. California - 2014 Recipe Contest Submission

This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.
Ingredients:

Featured ingredient: Elite Espresso 10 oz. Bag Ground

  • 1 1/2 C. freshly brewed & cooled Door County Elite Espresso
  • 1 C. unsweetened coconut milk
  • 1 tsp finely minced ginger root
  • 1 C. quinoa, rinsed and drained
  • 1/2 C. small dice mango
  • 1/2 C.cup small dice banana
  • 1/4 C. minced candied ginger
  • 1/4 C. toasted slivered almonds
  • 1/4 C. honey
  • 1 tsp lime juice
  • garnish- lime zest (optional)
  • garnish - chocolate shavings (optional)

Instructions:

  1. Combine the espresso and next 3 ingredients in a medium saucepan.
  2. Bring to a boil, reduce the heat, cover and simmer 15 minutes or until the liquid has absorbed.
  3. Remove the pan from the heat and stir in the rest of the ingredients.
  4. Serve in shallow dessert cups, garnishing with the zest & chocolate shavings (optional)
Serves 8



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