Freshly brewed espresso, and coconut milk provide the flavoring for this quinoa breakfast, and a quick brulée on top completes the perfection! 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. Protein-packed, and rich in fiber from the quinoa, it will keep you full till lunch even though it’s a tiny serving.


Coffee Coconut Quinoa Brulée [Vegan, Gluten-Free]





Cooking Time



  • 1/2 cup quinoa
  • 3/4 cup coconut milk
  • 3/4 cup freshly brewed coffee
  • A dash of vanilla
  • A dash of coconut extract
  • 1-2 chopped dates
  • 2-3 tablespoons sugar for the brulée topping


  1. 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.
  2. 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.
  3. Distribute among 4 small and shallow dishes.
  4. Sprinkle about 1/2 tbs sugar on top of each, and using a brulée torch, quickly caramelize the sugar, until you get a crunchy thin crust.


Top with toasted coconut flakes, and some coconut cream for extra sweetness.

Nutritional Information

Per Serving (Without optional toppings): Calories: 148 | Carbs: 29 g | Fat: 2 g | Protein: 4 g | Sodium: 10 mg | Sugar: 13 g 13 Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.