My indulgence! It's all about the coconut cream sauce for this dessert. It's creamy, light, and not too bad on calories. The fresh strawberries and blueberries along with the quinoa complete the dish. Quinoa is such a versatile food that you can add to any dish. I'm finding more and more ways to use this super-food.
Coconut Cream Sauce
1 small egg
1 c almond milk
1/4 c unsweetened coconut
1 tbsp tapioca starch
3-4 tbsp agave nectar
Vanilla flavor.
Directions
Place all ingredients in a sauce pan. Whisk until well blended and almost foamy. Then cook over low heat whisking continuously until sauce thickens. A double boiler is recommended.
Makes about 2-3 servings
Dessert: Place fruit (4 sliced strawberries & 3/4 c blueberries) and 1 cup cooked quinoa in a bowl. Spoon warm coconut cream sauce on top. Enjoy!
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