Coconut Quinoa Pudding Breakfast Bowl | Slimming World




Yield 3 servings

This recipe is gluten free, dairy free, vegan, Slimming World and Weight Watchers friendly



  1. Place quinoa in a sieve and rinse thoroughly under cold running water.
  2. Add to a saucepan, and cover with the water.
  3. Bring to a boil, reduce heat, cover and simmer until water is almost absorbed, then turn off heat and leave covered for about 12 mins, then fluff with a fork.
  4. To make the breakfast bowl. Add a 1/3 of the cooked quinoa to a saucepan over a low heat, cover with 1/2 cup (120ml) of coconut milk (as part of your HEa) or other milk of choice (almond and cashew milk are other great options).
  5. Sweeten to taste with the sukrin (or another sweetener of choice) and add a drop of vanilla extract (1/4 tsp)
  6. Stir until warmed and creamy. 
  7. Top with the fresh fruit and sliced almonds.
  8. Enjoy!!
  9. Store the remaining two servings of quinoa in a lidded container in the fridge to use for breakfast over the next few days. Will keep about 3-4 days.


Ensure what milk you use is a Healthy Extra allowance, if using it as your HEa.

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Nutrition Facts

Serving Size 1 serving

Amount Per Serving

Calories 306

% Daily Value

Total Fat 8.9 g


Saturated Fat 2.2 g


Sodium 21.3 mg


Total Carbohydrates 49.9 g


Dietary Fiber 8.7 g


Sugars 6.9 g

Protein 9.6 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by Slimming Eats - Weight Watchers and Slimming World Recipes at