Note: If you (i) don't like tapioca pudding or rice pudding, you probably won't like this pudding, and (ii) if you are a sullen pre-teen who pretends to hate everything, you will probably like this pudding, but nobody will know.
Ingredients:1 13.5-oz. can coconut milk
2/3 cup milk
1 cup dried quinoa
1 cup sugar
3 eggs, beaten
1 dash salt
2 Tbs. cornstarch
2 cups milk
1 tsp. vanilla
3 ripe bananas, thoroughly mashed
Combine coconut milk, regular milk and quinoa in saucepan – be sure to break down all the coconut cream. Bring to a boil. Reduce heat and simmer for about 15 minutes, or until the liquids are absorbed. Remove from heat. In a separate pan, combine the sugar, eggs, salt, cornstarch, milk and vanilla. Bring to a boil over medium-high heat, stirring constantly; cook until thickened. Remove from heat, add quinoa mixture and bananas, and stir to combine. Pour into glass bowl and refrigerate a few hours, or even overnight, until firm. If you want it to set sooner, or you like the idea of decorative presentations, pour individual servings of the pudding into separate wine glasses, ramekins, pretty coffee mugs, or whatever else you have in mind. You can top with a dollop of whipped cream, if you want to make it even prettier, but the taste surely won’t need it.