This Quinoa Pudding, or Quinoa Kheer, is an Indian dessert made with quinoa, milk, and sweetened condensed milk for sweetness. This delicious Instant Pot Dessert is only four ingredients with optional add in’s that comes together in less than 15 minutes!
What is Kheer?
Kheer is an Indian rice pudding made from boiling milk with rice and sugar. Then, Kheer is flavored with cardamom and dried fruits or nuts. Kheer is a sweet milk pudding typically made with rice sometimes made with Seviya noodles, but those have gluten. I already have a delicious Kheer recipe for you to try HERE .
It can be served hot or cold depending on the season. Usually, in the Winter, we will eat it warm, and in the Summer, it is delicious cooled.
Quinoa For Indian Pudding
Quinoa is actually a seed, not a grain. It is a great substitute for rice and I’ve done exactly that in this Quinoa Pudding. Quinoa is low calorie, rich in protein, fiber, Vitamin B, and is gluten-free
Quinoa has a coating that protects the seed from pests called Saponin , but there is no need to eat it. You must rinse your quinoa before cooking it to remove the coating. It will taste bitter if you do not. Simply put your measured quinoa into a mesh strainer and rinse for a minute or two until the water runs clear. Then cook your quinoa.
How To Make Quinoa Pudding
- Place the rinsed quinoa and water in the Instant Pot liner. Cook on high pressure for 1 minute and then quickly release all pressure.
- Stir in evaporated milk, condensed milk, and cardamom, and saffron (along with the soaking milk if using.)
- Serve hot, or chilled. If you chill this, the porridge may thicken and you may need to add a little milk to it just before serving.
- If you are using the nuts, you can either chop and add those once the porridge is done just as they are, or you can sauté those in a pan with a little butter or ghee (link to my recipe) before adding to the finished porridge.
Quinoa cooks amazingly well in the Instant Pot. I tried this on the stovetop and about 15 minutes of babysitting later I was SO DONE. In contrast, one minute in the IP and it was ready.
I tested quinoa pudding i n the Instant Pot Mini . If you do this in a larger pot, you may need to double up on quinoa. Mainly you want to ensure that the bottom of the pot is covered in grains and water. Otherwise, you will likely get the dreaded burn message.
Other Indian Pressure Cooker Recipes
Rice Kheer
- I have a rice kheer if you want to try a more traditional version.
- My Instant Pot Halva is a delicious dessert that will impress any guest!
- Pakistani Zarda Sweet Rice is a delicious dessert that is full of rich flavor and is a pretty yellow color it gets from the saffron.
- For a keto version, try my Keto Almond Phirni
Looking for another great quinoa recipe? Check out my Edamame Salad With Quinoa !
Variations For Quinoa Pudding
- If you are using saffron for the quinoa pudding to add a depth of flavor and beautiful color, soak the strands in a little hot milk and set aside to soften.
- You can use nuts for topping. Either chop and add those once the pudding is done just as they are, or you can sauté those in a pan with a little butter or ghee before adding to the finished Indian Quinoa Dessert.
- A change of spices will change this from an Indian Kheer, to a more western adaptation such as an apple pie spice which would be delicious with golden raisins and almonds for topping. Cinnamon would make this a breakfast kheer. A splash of vanilla could be added for a depth of flavor.
Tips and Tricks:
- This will last 3 or 4 days.
- Use the Instant Pot Mini or double up on the quinoa so you don’t get the burn message.
- If you chill the Quinoa Kheer, it will thicken, add milk before serving to loosen it up.
- This would be delicious in a salad. Or, you can make my Tabouli and use quinoa instead of hemp hearts.
- Change up the spice profile and tell me in the comments below what you made!
Quinoa Pudding | Instant Pot Quinoa Kheer
Equipment
- Instant Pot
Ingredients
For The Quinoa
- ▢ 1 cup quinoa , rinsed thoroughly
- ▢ 1 cup Water
For The Pudding
- ▢ 12 oz can evaporated milk
- ▢ half 14 oz can Sweetened Condensed Milk
- ▢ 1 tea ground cardamom
Optional Ingredients
- ▢ 2 tablespoons pistachios , chopped
- ▢ 2 tablespoons cashews , salted
- ▢ 2-3 strands Saffron Strands
Instructions
Place the rinsed quinoa and water in the Instant Pot liner. Cook on high pressure for 1 minute and then quickly release all pressure.
Stir in evaporated milk, condensed milk, and cardamom, and saffron (along with the soaking milk if using.)
Serve hot, or chilled. If you chill this, the porridge may thicken and you may need to add a little milk to it just before serving.
If you are using the nuts, you can either chop and add those once the porridge is done just as they are, or you can sauté those in a pan with a little butter or ghee (link to my recipe) before adding to the finished porridge.
This will last 3 or 4 days.
Use the Instant Pot Mini or double up on the quinoa so you don’t get the burn message.
If you chill the Quinoa Kheer, it will thicken, add milk before serving to loosen it up.
This would be delicious in a salad. Or, you can make my Tabouli and use quinoa instead of hemp hearts.
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Quinoa Pudding | Instant Pot Quinoa Kheer
Ingredients
For The Quinoa
- 1 cup quinoa rinsed thoroughly
- 1 cup Water
For The Pudding
- 12 oz can evaporated milk
- half 14 oz can Sweetened Condensed Milk
- 1 tea ground cardamom
Optional Ingredients
- 2 tablespoons pistachios chopped
- 2 tablespoons cashews salted
- 2-3 strands Saffron Strands
Instructions
Place the rinsed quinoa and water in the Instant Pot liner. Cook on high pressure for 1 minute and then quickly release all pressure.
Stir in evaporated milk, condensed milk, and cardamom, and saffron (along with the soaking milk if using.)
Serve hot, or chilled. If you chill this, the porridge may thicken and you may need to add a little milk to it just before serving.
If you are using the nuts, you can either chop and add those once the porridge is done just as they are, or you can sauté those in a pan with a little butter or ghee (link to my recipe) before adding to the finished porridge.
This will last 3 or 4 days.
Use the Instant Pot Mini or double up on the quinoa so you don’t get the burn message.
If you chill the Quinoa Kheer, it will thicken, add milk before serving to loosen it up.
This would be delicious in a salad. Or, you can make my Tabouli and use quinoa instead of hemp hearts.
Quinoa Pudding | Instant Pot Quinoa Kheer https://twosleevers.com/quinoa-pudding/
A delicious Coconut Pandan or Panna Cotta Recipe made with 5 ingredients. You can, of course, add some whipped cream and sugar-free chocolate chips for topping, but this pandan dessert is delicious and filling to eat by itself.
Why You’ll Love This Easy Pandan Dessert
- Incredible texture. It delivers a rich, silky, creamy texture that feels indulgent while staying low in carbs.
- Unique flavor. It features the unique floral, nutty aroma of pandan, giving the dessert an exotic Southeast Asian twist.
- Simple to make. It’s incredibly easy to make. Just heat, mix, pour, and chill.
- Low carb dessert. It uses keto-friendly sweeteners, so you can enjoy dessert without spiking your blood sugar.
low carb pandan panna cotta is a creamy, aromatic, and effortless dessert that satisfies your sweet tooth without compromising your low-carb goals.
What is Panna Cotta
Panna Cotta is an Italian Custard dessert that is served cold. It is thickened with gelatin and often infused with aromatics for even more delicious taste. Common infusions are vanilla, orange extract, or even coffee. What I have done is flavored my Panna Cotta with Pandan Extract and used full fat coconut milk as a fat bomb and for flavor.
What is Pandan Extract?
Pandan is made from Pandan leaves that are found in Southeast Asia. Pandan has a sweet flavor with a floral hint. Most Pandan recipes are dessert or sweet dishes rather than savory.
If you don’t have pandan extract, you can try vanilla or orange extract, but you REALLY want that pandan. The pandan will have artificial extracts. BUT. You will be using about 4-5 drops which means less than a drop per serving. So #TrustUrvashi and give it a try. 🙂
Ingredients You’ll Need
My Coconut Pandan is a fat bomb recipe to enjoy as a delicious dessert and will keep you full. Use full fat, canned coconut milk for this, not the coconut milk from a cardboard carton.
5 ingredients will make this dessert come together! 5! I use gelatin, hot water, Truvia , Pandan Extract , and Coconut Milk . That’s it. If you are used to cooking along with me, then you probably have most of those ingredients on hand.
How to Make Coconut Pandan
- Use hot water to dissolve the gelatin. You can bring a small pot of water to a boil and then whisk in the gelatin. Make sure all the gelatin is dissolved! Depending on the texture of how you like your desserts, you can whisk until just incorporated for a smooth panna cotta, or whisk until the mixture is bubbly and frothy for a light and airy texture.
- Once the gelatin is dissolved, you will add in the full-fat coconut milk, Truvia, and 3 to 4 drops of Pandan Extract. Mix until just combined, and then pour into these cute serving or appetizer cups .
- You can serve the panna cotta in the cups themselves, with their cute little spoons. But if you want to get fancy as Roger did, here’s what works to unmold them. Break the vacuum seal that the panna cotta forms with the cup. Turn them upside down, and place a plate on the mouth of the cup just in case! Use a sharp knife, and cut a small slit into the bottom of the cup. The pudding will slide down gracefully into the plate. Lick the appetizer cup clean if no one is watching, and garnish the dessert.
Tips for Working With Gelatin
Gelatin is little granules that need dissolving in liquid to help a recipe set up or firm up. Gelatin needs to be dissolved in a warm liquid to “bloom” and then used right away. Your recipe will probably not turn out smooth as expected if you don’t use it right away.
I would recommend having everything you need for the recipe including the serving dishes so that you can move quickly before the gelatin sets. Once everything is in the serving dish, immediately put it in the refrigerator to help the gelatin finish setting up.
Tips And Tricks
Here are some helpful tips and tricks to ensure your pandan panna cotta sets perfectly, tastes amazing, and has that signature silky-smooth texture:
- Perfect Make-ahead, it stores beautifully.
- Whisk, whisk, whisk until that gelatin is completely dissolved!
- To break the seal the Panna Cotta forms in the serving cup, use a plate on the mouth side of the cup, turn it over, and cut a slit in the bottom of the cup. The Pandan will slide right out onto the plate.
Variations
Here are some fun and flavorful variations to help you customize your pandan panna cotta, whether you prefer it creamier, lighter, or paired with bold complementary flavors:
- Pandan Mango- You can add a layer of pureed fresh mango or serve with diced mango on top for a bright, fruity contrast.
- Pandan Matcha- You can whisk in ½–1 teaspoon of matcha powder to create an earthy, green-tea version that pairs beautifully with pandan’s floral notes.
- Pandan Chocolate- You can mix in a spoonful of unsweetened cocoa powder or top with a sugar-free chocolate ganache for a decadent, low-carb treat.
What To Serve With Coconut Pandan
I like to keep any additional toppings simple and low-carb. I use whipped cream and Lily’s sugar-free chocolate chips . Or, you can do a lovely drizzle of Choc Zero chocolate syrup .
How Long Does It Last?
Coconut pandan panna cotta lasts for about 3 to 4 days in the refrigerator when stored in airtight containers or covered ramekins.
The gelatin helps the dessert maintain its structure, while the natural fats in the coconut milk and cream keep it smooth and creamy.
Can You Freeze It?
You can freeze coconut pandan panna cotta, but it’s not ideal. Freezing changes the texture because gelatin-based desserts tend to become grainy or watery once thawed, and the coconut milk may separate slightly.
More Low Carb Desserts
- Low Carb Peanut Butter Chocolate Bars
- Keto Lemon Pound Cake
- Low Carb Mug Cakes
- Sugar Free Jello Mousse
- Almond Flour Cookies
Coconut Pandan Panna Cotta | Easy Pandan Dessert
Equipment
- Silicone Whisk
- Appetizer cups
Ingredients
Coconut Pandan | Panna Cotta
- ▢ 1 envelope Unflavored Gelatin
- ▢ 1/2 cup hot water
- ▢ 1 14 oz can Full-Fat Coconut Milk
- ▢ 1/4 cup Truvia
- ▢ 3-4 drops Pandan Extract
Optional Toppings
- ▢ Whipped Cream
- ▢ Sugar-Free Chocolate Chips
- ▢ chocolate syrup
Instructions
Whisk the gelatin in the hot water. Once it has dissolved, whisk in the coconut milk, truvia, and drops of Pandan Extract.
Pour mixture into small 5-ounce appetizer cups and chill in the refrigerator for 2 to 4 hours until set.
Add additional toppings if using.
For a light and frothy texture, whisk until you see lots of bubbles.
For a more traditional smooth Panna Cotta, just mix until everything is incorporated.
