This one’s for you – hard-core coffee lovers, exhausted, sleep-deprived, always on the run, multi-tasking champion moms out there – treat yourself (or your mom) to this coffee coconut quinoa brulee breakfast this Mother’s day.
Like all moms, I lack in the sleep department big time. The first thing I do when I wake up in the morning, is sleep-walk to my coffee machine, press the button, and have that life-restoring cup of espresso. Only then, I open one eye, have another shot, and then feel almost human. So if you are with me here, you wouldn’t mind sneaking some extra caffeine in your breakfast too.
If coffee is your addiction, and coconut is your love, then you will appreciate this little gem of a breakfast, that feels and tastes like dessert – the perfect companion for my morning cup of joe. It certainly is my type of breakfast – small, filling, and as always, healthy too. Protein-packed, and rich in fiber from the quinoa, it will keep you full till lunch even though it’s a tiny serving.
Lots has been written about quinoa’s superfood qualities, but if you are still not quite convinced, or need more facts, check out this comprehensive article on 27 science-backed health benefits of quinoa, by Well-being Secrets which has a ton of useful information, complete with great pictures.
What inspired this coffee coconut thinking was a pack of toasted coconut coffee I saw at the store one day. Even though I don’t drink flavored coffee, I couldn’t resist – two of my favorite foods in one package! The smell of that toasted coconut coffee was insane (someone needs to bottle it and sell it to spas as an aromatherapy scent)! It got my creative juices flowing in this direction and led to a number of recipes with coffee and coconut, and this so far is the winner.
Prep time is hardly 10 minutes, and it cooks itself for the next 20. Then a quick brulee on top for that awesome caramel crunch, and you are in business. Sprinkle it with toasted coconut flakes, and a spoonful of coconut cream for more decadence! It’s super delish! I added a chopped date to the quinoa for a touch of sweetness, but you can skip it, because the caramelized sugar on top will be more than enough. If you decide to skip the brulee step (I strongly advice against it), then add more chopped dates, or other sweetener of choice in the quinoa.
Enjoy your Mother’s Day!!
More quinoa inspiration from the blog:
Strawberries & cream breakfast bowl with coconut and caramelized quinoa
From other fellow food bloggers:
From Half Baked Harvest – Coconut Banana Oats bowl with Crunchy black sesame quinoa cereal
From 101 Cookbooks – Quinoa skillet bread
From Cook Republic – Garlic and thyme qiunoa patties
From Chelsea’s Messy Apron – Pine Nut broccoli quinoa
From Cookin Canuck – One-pot Italian chicken and quinoa
- 1/2 cup quinoa
- 3/4 cup coconut milk
- 3/4 cup freshly brewed coffee
- a dash of vanilla
- a dash of coconut extract (optional)
- 1-2 chopped dates or 1-2 tsp coconut sugar (optional)
- 2-3 tbs sugar for the brulee topping
- toasted coconut flakes
- coconut cream , or regular whipped cream (see notes)
Combine the freshly brewed coffee, and coconut milk in a small pot, and add the rinsed quinoa, the chopped date if using, a dash of vanilla extract, and optionally a dash of coconut extract.
Bring to a boil, then reduce heat, and let the quinoa simmer for 15-20 minutes, until it's cooked through and creamy. Add more coconut milk and coffee if needed.
Distribute among 4 small and shallow dishes.
Sprinkle about 1/2 tbs sugar on top of each, and using a brulee torch, quickly caramelize the sugar, until you get a crunchy thin crust.
Top with toasted coconut flakes, and some coconut cream.
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