How to make
Heat the coconut milk and orange juice together. When they boil, add the quinoa, which has been washed in advance.
If you're using a vanilla pod, add its seeds, if you're using vanilla sugar, pour the packet into the liquid.
Boil on medium heat for 15-20 minutes. You need to boil the quinoa grains a little longer than usual.
Stir occasionally towards the end as the liquid will be absorbed and should not burn.
When it is ready, add the banana - mashed and the dates - grinded.
Mix well and divide the pudding mixture into 4 lightly greased with butter ceramic cups.
Heat the oven to 320°F (160°C) and place the quinoa puddings in a water bath for 35 minutes.
During this time, make the coulis from the aromatic raspberries.
For it, put the washed raspberries, sugar and lemon juice on the stove. Boil for 6-7 minutes, then blend and strain, if desired.
Leave the raspberry coulis to cool while the puddings are done and are also cooling, but when serving you can leave them slightly warm, because they are lovely that way.
Turn them over into dessert plates, pour the quinoa pudding with raspberry coulis and serve.
Enjoy!
