With flour and most leavening agents taboo at Passover, dessert can be a challenge. This luscious pudding offers a light ending and is a perfect complement to traditional Passover macaroons. Stirring mashed banana in at the end gives it creaminess.

Start to finish: 30 minutes

1½cups uncooked quinoa2½ cups water13½-ounce can coconut milk¼ cup sugar, plus more to tastePinch of salt½ cup dried mango slices, cut into Z\x-inch chunks1 packed teaspoon grated fresh ginger, plus more to taste2 large ripe bananas½ cup chopped walnuts, toastedPlace the quinoa in a large bowl and cover with cool water. Stir the quinoa with your hand, then drain in a mesh strainer.In a 3-quart saucepan over medium-high, combine the quinoa and 2Z\x cups water. Bring to a boil, then cover, reduce heat to simmer and cook until the water is absorbed, about 12 to 15 minutes.Uncover the pan and add the coconut milk, sugar and salt. Simmer gently, uncovered and stirring occasionally, for 5 minutes.Add the mango and ginger. Continue cooking until the mixture thickens to a pudding consistency and the mango is soft but still chewy, about 3 minutes. Remove from the heat.Slice half a banana into thin rounds and set aside. Mash the remaining 1Z\x bananas and stir into the pudding. Add more sugar, if needed, then stir in the walnuts. Serve in individual ramekins. Garnish with the reserved banana slices.Makes 6 to 8 servings.