• Laura

Cherry Coconut Quinoa Bake

My initial plan was to make quinoa, coconut and cherry bars. I thought they would have time to cool down, become very firm and stable and hold their shape and weather any storm. However, what I didn't take into account is the lack of any flour in this recipe and my lack of patience. That's right, once again I could not wait for the baked goods to cool down completely and possibly become all that I dreamed for them - stable individual(s) bars.

So, the name of this dessert is a generic "bake" because I don't know what else to call this. It is delicious, so I decided to share the recipe with you as is. If you subbed the shredded coconut for some coconut flour they might be able to hold their shape better. If not, you can just serve it in a bowl and appreciate this one for the flavor and not the looks. If you can't get a hold of cherries, you can always use frozen ones, or you can even use another type of berry such as strawberries or blueberries.


100 gr quinoa

350 gr cherries (halved and pitted)

2 eggs

1 vanilla sugar (10 gr)

1 can coconut milk (425 ml)

100 gr shredded coconut

2 tsp baking powder

100 gr dark chocolate

dulce de leche

heavy cream


1. Wash the quinoa and cook it. Drain completely.

2. In a bowl, whisk the eggs with the vanilla sugar. Add the coconut milk.

3. Add the cooked and drained quinoa and shredded coconut. Mix well.

4. Add the cherries, making sure you mix them in gently.

5. Chop the chocolate into smaller pieces and add it to the batter.

6. Pour the mixture into a baking pan and bake for 40 minutes at 180 degrees.

7. In a small pan, mix a few tablespoons of dulce de leche with a couple of tablespoons of heavy cream and stir while it gently heats up to get a runny sauce.

8. Drizzle on top and serve! Bon appetit.