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1
In a medium saucepan combine the quinoa and coconut milk. Bring to a boil and then cover and lower the heat to a simmer for about 15 minutes until the liquid is absorbed into the grain. Set aside.
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2
Spread the coconut on a baking sheet and place in a 350u00b0 F oven for 5 to 8 minutes, stirring occasionally, until the coconut starts to slightly brown. Place in a small bowl and stir in the cinnamon. Set that bowl aside.
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3
Whisk the semolina, cornstarch, 1/3 cup sugar and the pinch of salt in a small mixing bowl and set aside.
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4
In a medium saucepan, begin slowly heating the coconut milk to boiling. While watching the milk, beat the eggs with an electric mixer, add the remaining 1/3 cup sugar and continue beating until thick and a little fluffy.
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5
Once the milk comes up to a boil, whisk in the semolina mixture and continue stirring until the mixture thickens and just starts to boil again. Take off the heat and let rest for about 2 minutes.
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6
Stir in the egg mixture, cooked quinoa, orange zest, orange juice, coconut, and vanilla. Pour into a greased 8 x 11-inch baking pan. Bake at 350u00b0 F for 35 to 40 minutes.
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7
Serve warm in small dessert dishes topped with a teaspoon or two of the cinnamon-coconut topping.
