Coconut Quinoa Brulee with Berry Trio Compote

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Prep Time1 hr

Blueberries, blackberries and raspberries provide 3 unique flavors of these coconut quinoa brulees. Saffron, mint and lavender take the berry flavors to the next level in this healthy spin on a classic dessert.

Coconut Quinoa Brulee with Berry Trio Compote

INGREDIENTS

  • 2 Cups Organic Sprouted Quinoa
  • 14oz Organic Coconut Cream14oz Organic Unsweetened Coconut Milk
  • 1 thread Saffron
  • 2 ¼ C Cane Sugar
  • 1/4 tsp Salt
  • Fresh Mint Leaves
  • 1 tsp Lavender Extract
  • 2 Cups California Giant Farms Organic Blueberries
  • 2 Cups California Giant Farms Organic Raspberries
  • 2 Cups California Giant Farms Organic Blackberries

DIRECTIONS

      • Place quinoa in a fine mesh strainer. Rinse thoroughly with cold water and allow to drain. (rinse the quinoa to remove any potential bitter residue.)
      • In a medium (approximately 4-quart) pot, combine quinoa, coconut milk, coconut cream, saffron, ½ C sugar, and salt. Bring to a boil over medium heat. Reduce heat to a low simmer and cover, leaving the lid slightly off so that steam may escape. Simmer for approx. 25 minutes, stirring about every 5 minutes.
      • Remove the lid and continue simmering for 5 more minutes or until pudding has thickened and the quinoa has absorbed most (but not all) of the liquid. Remove from heat.
      • For the Compote, Blueberry- Combine 1 C of the blueberries, ½ C sugar in a small saucepan. Cook over a medium heat for about 10 minutes. Add the rest of the Blueberries, and Lavender extract and simmer until a jam-like consistency is achieved. Stirring frequently. Set aside.
      • For the Compote, Raspberry- Combine 1 C of the Raspberries, ½ C sugar in a small saucepan. Cook over a medium heat for about 10 minutes. Add the rest of the Raspberries, 1 tsp finely chopped fresh mint, and simmer until a jam-like consistency is achieved. Stirring frequently. Set aside.
      • For the Compote, Blackberries- Combine 1 C of the Blackberries, ½ C sugar in a small saucepan. Cook over a medium heat for about 10 minutes. Add the rest of the Blackberries, and simmer until a jam-like consistency is achieved. Stirring frequently. Set aside.
      • Pour into ramekins and allow to cool completely under refrigeration.
      • Divide the remaining sugar among the ramekins and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the brulee to sit for 5 minutes.
      • Top each ramekin with a different Fruit Compote. Garnish with mint leaves.

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berry container to visit the farms where we’re grown. Too bad we can’t deliver the fresh fragrance, too!