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Gallery Coconut-Raspberry Breakfast Pudding Credit: Chris Simpson Recipe Summary prep: 10 mins total: 40 mins Servings: 4
Ingredients Ingredient Checklist 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
Cook’s Notes Pudding can be refrigerated in an airtight container up to 5 days.
Gallery Coconut-Raspberry Breakfast Pudding Credit: Chris Simpson
Recipe Summary prep: 10 mins total: 40 mins Servings: 4
Gallery
Coconut-Raspberry Breakfast Pudding Credit: Chris Simpson
Coconut-Raspberry Breakfast Pudding
Credit: Chris Simpson
Coconut-Raspberry Breakfast Pudding
Recipe Summary prep: 10 mins total: 40 mins Servings: 4
Recipe Summary
prep: 10 mins total: 40 mins
Servings: 4
prep: 10 mins
total: 40 mins
prep:
10 mins
total:
40 mins
Servings: 4
4
Ingredients
Ingredients
- 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
Directions
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.
Cook’s Notes Pudding can be refrigerated in an airtight container up to 5 days.
Cook’s Notes
Pudding can be refrigerated in an airtight container up to 5 days.
Reviews
Add Rating & Review
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All Reviews for Coconut-Raspberry Breakfast Pudding
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All Reviews for Coconut-Raspberry Breakfast Pudding
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
