Coconut Raspberry Breakfast Pudding Food

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RASPBERRY COCONUT PUDDING



Raspberry coconut pudding image

This pudding is old-school. I love it because you can serve it straight from the pie dish (choose something really gorgeous to go straight to the table) - no fiddling around with pastry or turning things out. It's the perfect fail-proof dinner-party dessert!

Provided by Neil Perry

Categories     Dessert

Time 1h30m

Yield SERVES 8-10

Number Of Ingredients 10

110g raspberry jam
250g plain flour
15g baking powder
350g caster sugar
100g desiccated coconut
3 eggs, lightly beaten
350ml milk
5ml vanilla extract
150g unsalted butter, melted
cream, lightly whipped, to serve

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



Coconut Rice Pudding with Raspberry Sauce image

This Creamy Coconut Rice Pudding recipe is vegan, gluten-free, dairy-free, and downright heavenly! Topped with a fresh, saucy, sweet, and mildly tart Raspberry Sauce and garnished with cranberries, red currants, and cinnamon to make this porridge even more special. It's also perfect for breakfast served with cherry compote as featured in my cookbook.

Provided by Bianca Zapatka

Categories     Breakfast     Dessert

Number Of Ingredients 11

¾ cup short-grain rice (*see suggestions above)
⅔ cup water
15 oz coconut milk (1 can (400 ml))
3 tbsp agave syrup (or another sweetener to taste)
2 tbsp desiccated coconut (or other nuts as desired)
1 ¾ cups raspberries (frozen or fresh)
¼ cup water (or fruit juice)
1 tbsp cornstarch (or try arrowroot or tapioca flour)
½ tsp vanilla extract (optional)
a squeeze of lemon juice (optional)
2-3 tbsp sugar (or syrup to taste)

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!

Nutrition Facts : ServingSize 1 Serving, Calories 319.6 kcal, Carbohydrate 54.2 g, Protein 3.2 g, Fat 8.8 g, SaturatedFat 8.2 g, Sodium 88.5 mg, Fiber 4.7 g, Sugar 14.4 g

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.

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