Refreshing Quinoa, Blueberry, Coconut Lemongrass Pudding

A feast for the eyes and a celebration of the exotic Far East, this winning dessert is a Chenot favourite. Featuring quinoa as a key ingredient, the traditionally savoury grain is transformed with the addition of juicy blueberries. Served on a bed of coconut and lemongrass pudding that evokes memories of beachfront holidays in Southeast Asia, the flavour combination is your passport to good taste.


Blueberry coulis

  • 500 g blueberries
  • 10 g agave syrup
  • 20 ml cold water

Quinoa and blueberry quenelle

  • 100 g white quinoa
  • 200 ml cold water
  • 80 g blueberry coulis

Coconut and lemongrass sauce

  • 450 ml coconut milk
  • 50 ml rice milk
  • 35 g agave syrup
  • 5 ml fresh lemon juice
  • 25 g lemongrass stalk, peeled to remove the outer layer and ends removed
  • 3 tsp powdered xantham gum


  • Cook the quinoa with the water for 12 minutes
  • Set aside to cool

Blueberry coulis

  • Combine the fresh blueberries, agave syrup and cold water in a pan
  • Bring to the boil then leave to simmer for a few minutes until half the original quantity and a honey-like consistency
  • Set aside to cool then pass through a sieve to get a smooth coulis

Coconut and lemongrass sauce

  • Combine the coconut milk, rice milk, agave syrup, lemon juice and the lemongrass stalk in a pan
  • Bring to the boil for several minutes then stir in the xantham gum
  • Set aside to cool
  • Before serving, remove the lemongrass stalk

Quinoa and blueberry coulis

  • Combine the quinoa and blueberry coulis
  • Divide into 4 and shape into quenelles

To serve

  • Pour the coconut and lemongrass sauce into the bottom of the serving plate
  • Place the quinoa and blueberry quenelle on top
  • Decorate with fresh raspberries, strawberries and a sprinkling of coarsely powdered almonds

If this recipe has got you interested in visiting 
Chenot Palace Weggis  then get in touch with one of our wellness experts today by calling 
020 7843 3597 or emailing

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