Coconut Pudding With Raspberry Sauce Food

RASPBERRY CHIA PUDDING

Steps:

• Combine coconut milk, rice milk, 6 tablespoons chia seeds, and maple syrup in a bowl. Let sit for 10 minutes. Whisk until smooth. Cover with plastic wrap and chill until the consistency of pudding, 8 hours to overnight.
• Mash raspberries in a bowl. Stir in 2 tablespoons chia seeds and vanilla extract. Cover with plastic wrap and chill until gelled, 8 hours to overnight.
• Spoon some of the raspberry mixture into the bottom of each serving glass. Stir pudding with a spoon until smooth; divide evenly among the glasses. Spoon remaining raspberry mixture on top.

SNOWFLAKE PUDDING

Steps:

• In a small saucepan, sprinkle gelatin over 1/4 cup milk; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved., In a large saucepan, combine the sugar, salt and remaining milk; heat just until sugar is dissolved. Remove from the heat; stir in gelatin mixture and vanilla. Refrigerate until partially set. Fold in coconut and whipped cream. Pour into dessert dishes; refrigerate for at least 2 hours., Meanwhile, strain raspberries to remove seeds. In a small saucepan, combine the cornstarch, raspberry pulp and currant jelly; stir until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Chill for at least 1 hour. Serve with pudding.

RASPBERRY COCONUT PUDDING

Steps:

• Preheat oven to 180°C. Spread jam over the base of a 2-litre pie dish. Sift the flour and baking powder into a bowl, add all the remaining ingredients except the cream and whisk them by hand until just combined. Pour coconut mixture into the pie dish and bake for 40-50 minutes, until the top is golden brown and the centre springs lightly when pressed with your finger. Remove from the oven and allow to cool slightly before serving with lightly whipped cream.

COCONUT RICE PUDDING WITH RASPBERRY SAUCE

Steps:

• Add the rice, water, and coconut milk to a saucepan and bring to a boil. Cook over low heat for about 20-25 minutes, stirring frequently, until the rice is tender and the mixture is creamy. Stir in agave syrup and desiccated coconut to taste.
• While the rice is cooking, make the raspberry compote. In a small cup, whisk 2-3 tbsp of the water and the cornstarch until well combined. Set aside.
• Add the raspberries and the rest of the water to a saucepan and bring to a boil. Cook until the raspberries are soft and mash them with a fork. Then stir in the cornstarch mixture and bring to a boil for a second time until thickened to desired consistency (Note: it will thicken more as it cools). Add vanilla extract, a squeeze of lemon juice, and sugar to taste.
• Serve your creamy rice pudding in bowls or jars and layer it with raspberry compote. Garnish with your favorite fresh fruits and cinnamon as desired.
• Enjoy warm or cold!

CHOCOLATE RASPBERRY BREAD PUDDING WITH RASPBERRY SAUCE

Steps:

• Preheat the oven to 375 degrees F.
• In large bowl combine milk, sugar, egg and vanilla extract.
• Add bread squares to the cream mixture. Mix until all of the bread cubes are well coated.
• Let sit for 15 minutes so the bread can soak up the cream mixture. Stir every five minutes.
• Mix in raspberries and chocolate chips.
• Pour mix into a greased, round "souffle" baking dish.
• Place in the oven and bake for 1 hour.
• Remove bread pudding from oven and cool for 10-15 minutes.
• While bread pudding is cooling, prepare raspberry sauce.
• Heat raspberries and sugar until sugar dissolves.
• Add brandy and lemon juice.
• Cook until thickened.
• Serve bread pudding warm with raspberry sauce.

FRUIT AND RICE PUDDING "SUSHI" WITH RASPBERRY SAUCE

Steps:

• Sushi: Rinse the rice under cold water.
• In a pot, heat the milk with the lemon zest and extract.
• When it reached boiling point, pour the rice in it and reduce the heat. Simmer, stirring once in a while, for about 20 minutes, or until most of the liquid is absorbed.
• Add the sugar to taste and mix. Let cool, stirring occasionally.
• With the palms of your hands (run them under water to make the task easier), shape small sushi. I prefer to eat them lukewarm, so if necessary, reheat them gently. Place a slice of fruit on each, apple or grapefruit, or mango if it is the season.
• Sprinkle with grated coconut and add a leaf of mint.
• Sauce: Place ingredients in a fine sieve and press through to remove the seeds.
• Serve "sushi" with raspberry sauce.