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Bowl of creamy coconut quinoa topped with fresh blueberries, raspberries, strawberries, and toasted coconut flakes on marble

Coconut Berry Breakfast Quinoa

Coconut Berry Breakfast Quinoa is a one-pot, naturally sweetened morning bowl cooked in coconut milk and loaded with fresh or frozen berries.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

Coconut Quinoa Base
  • 200 g (1 cup) white quinoa, rinsed rinse in a fine-mesh sieve before using
  • 400 ml (1 can) full-fat coconut milk shake the can well before opening
  • 180 ml (3/4 cup) water
  • 2 tbsp maple syrup adjust to taste or swap for honey
  • 1 tsp vanilla extract
  • 1/4 tsp ground cinnamon
  • 1/4 tsp pinch of salt
Toppings
  • 240 g (1.5 cups) mixed berries (fresh or frozen) strawberries, blueberries, raspberries all work well
  • 30 g (1/4 cup) toasted coconut flakes optional but adds crunch
  • 1 tbsp extra maple syrup optional drizzle before serving
  • 30 g (1/4 cup) sliced almonds or chopped walnuts optional for added texture and protein

Method
 

Cook the Quinoa
  1. Rinse the quinoa in a fine-mesh sieve under cold running water for 30 seconds, then shake off the excess water.
  2. Combine the rinsed quinoa, coconut milk, water, maple syrup, vanilla extract, cinnamon, and salt in a medium saucepan over medium heat.
  3. Bring the mixture to a gentle boil, stirring once to combine. You'll see small bubbles forming around the edges.
  4. Reduce the heat to low, cover with the lid, and cook for 15 minutes until most of the liquid is absorbed.
  5. Remove the pan from the heat and let it sit, still covered, for 5 minutes. This steams the quinoa through to the center.
  6. Remove the lid and fluff the quinoa with a fork. It should look fluffy and you'll see the small white germ rings around each grain.
Assemble and Serve
  1. Divide the warm quinoa evenly among four bowls.
  2. Spoon the mixed berries over each bowl. If using frozen berries, add them now and they'll soften in about 60 seconds from the heat of the quinoa.
  3. Scatter toasted coconut flakes and sliced almonds or walnuts over the top if using.
  4. Finish with an extra drizzle of maple syrup if you like it a little sweeter, and serve immediately.

Notes

For a thicker, more pudding-like texture, reduce the water to 120 ml and increase the coconut milk by the same amount. This works especially well when you're making it ahead for meal prep.