Coconut and mango quinoa / Jason Lowe

Serves 4-6

I'm using the quinoa here like a rice pudding. You could use any fruit you like.

200g quinoa, soaked in cold water for 2 minutes then washed and rinsed

300ml milk
120g caster sugar
400ml coconut milk
1 large or 2 small mangoes, peeled, stone removed, flesh diced into 1cm cubes (reserve any trimmings of the flesh)

Put the quinoa in a saucepan with the milk and sugar, bring to the boil and simmer for about 5-6 minutes; add half of the coconut milk; continue simmering until tender and the seeds are separating from the germ.

Remove from the heat, add the rest of the coconut milk and f give the occasional stir as it cools. The consistency should be like a creamy rice pudding; if it's a bit dry then add some more coconut milk, or normal milk.

Take the mango trimmings and any flesh near the stone that can't be diced and blend in a liquidiser. To serve, spoon the quinoa into serving bowls, spoon the mango purée in the centre and scatter the diced mango over.