Raspberry Coconut Pudding Recipes

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COCONUT-RASPBERRY BREAKFAST PUDDING



Coconut-Raspberry Breakfast Pudding image

Whole grains and berries give each bowl of this nourishing vegan breakfast 5 grams of fiber, which keeps cholesterol in check and can increase heart health. The coconut milk makes the pudding creamy and completely dairy-free.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 40m

Number Of Ingredients 7

1/2 cup uncooked rice blend (such as Rice Select Royal Blend, with quinoa and freekeh)
One 15-ounce can unsweetened coconut milk
2 tablespoons pure maple syrup, plus more for serving
1/8 teaspoon ground cinnamon
Kosher salt
1 cup frozen raspberries
Fresh raspberries and toasted unsweetened coconut flakes, for serving

Steps:

  • Bring uncooked rice blend and 1 cup water to a boil in a small saucepan. Reduce heat, cover, and simmer until tender and water is absorbed, about 18 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork.
  • Add coconut milk, maple syrup, and 1/2 cup water; stir to combine. Stir in cinnamon and a pinch of kosher salt. Return to low heat and simmer until slightly thickened, about 5 minutes. Remove from heat; fold in frozen raspberries. Transfer mixture to a bowl set in an ice-water bath; stir occasionally until chilled. Serve with more maple syrup, fresh raspberries, and toasted unsweetened coconut flakes, if desired.

COCONUT RICE PUDDINGS WITH RASPBERRIES



Coconut Rice Puddings with Raspberries image

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Time 1h

Number Of Ingredients 10

3 large eggs
1/4 cup sugar
1/2 vanilla bean, split and scraped
1/4 teaspoon coarse salt
3/4 cup sweetened shredded coconut
1 1/2 cups half-and-half
1/2 cup unsweetened coconut milk
3/4 cup Cooked Short-Grain Rice
1 pint ripe or overripe raspberries
1/2 cup unsweetened large coconut flakes, toasted, for garnish

Steps:

  • Preheat oven to 325 degrees and bring a kettle of water to a boil. Whisk together eggs, sugar, vanilla seeds, and salt in a large bowl. Stir in shredded coconut, half-and-half, coconut milk, and rice.
  • Place six 6-ounce ramekins (each 1 inch deep and 5 inches in diameter) in a roasting pan and divide rice mixture evenly among ramekins. Transfer pan to oven and pour in enough hot water to reach halfway up ramekins. Bake 20 minutes, then stir each pudding to distribute rice evenly. Divide raspberries among puddings, scattering them over tops. Bake until puddings are set and barely wobbly when shaken, 18 to 20 minutes more. Carefully remove each pudding as it is ready (some will take longer than others because of placement in pan), and let cool slightly, about 15 minutes. Garnish puddings with coconut flakes and serve warm.

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