RASPBERRY COCONUT PUDDING
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
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
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
Number Of Ingredients 11
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
RASPBERRY & COCONUT STEAMED SPONGE
Need a no-fuss, make-ahead dessert that's comforting and great for serving after Sunday lunch? Look no further than our raspberry and coconut steamed sponge
Provided by Anna Glover
Categories Afternoon tea, Dessert
Time 1h15m
Number Of Ingredients 9
Steps:
- Butter six small pudding basins and spoon 1 tbsp jam into the bottom of each one.
- Put the butter and sugar in a medium bowl and beat with an electric whisk until pale and fluffy. Beat in one of the eggs followed by a spoonful of the flour, then continue until all the eggs have been incorporated. Fold in the remaining flour, the coconut and a pinch of salt, then the vanilla and coconut cream. Spoon the mix into the prepared basins, leaving a 1cm gap at the top.
- Put the basins on a baking tray, transfer to the freezer and freeze until solid. Will keep in an airtight container, or tightly wrapped in the freezer for up to three months.
- Heat the oven to 180C/160C fan/ gas 4. Put the basins in a deep baking dish and half-fill with boiled water from the kettle. Tightly cover the dish with foil and bake for 1 hr, or until a skewer inserted into the middle of a sponge comes out clean.
- Warm the custard with the remaining 2 tbsp coconut cream, if using, and pour into shallow bowls. Run a knife around the sides of the basins and carefully turn out the sponges onto the custard.
Nutrition Facts : Calories 665 calories, Fat 37 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 51 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.5 milligram of sodium
COCONUT-RASPBERRY BREAKFAST PUDDING
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
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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