Best 2 Blueberry Coconut Oatmeal Pudding Recipes
Indulge in a symphony of flavors and textures with our delightful Blueberry Coconut Oatmeal Pudding. This wholesome and nutritious breakfast or snack combines the goodness of oats, creamy coconut milk, sweet blueberries, and a touch of maple syrup for a satisfying treat. The pudding is not only easy to make but also versatile, offering three variations to suit your taste preferences. Whether you prefer a classic blueberry pudding, a tropical coconut creation, or a decadent chocolate indulgence, we have a recipe for every palate. Embark on a culinary journey and discover the perfect pudding to brighten your day.
Let's cook with our recipes!
COCONUT-BLUEBERRY BAKED OATMEAL
Baked oatmeal. Try with any fruit, such as apples, pears, or cherries.
Provided by OlliesMom
Categories Breakfast and Brunch Cereals Oatmeal Recipes
Time 55m
Yield 5
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
- Mix oats, coconut flakes, brown sugar, baking powder, cinnamon, and salt in a bowl. Whisk milk, egg, coconut oil, and vanilla extract together in a separate bowl.
- Arrange about 2/3 the blueberries into the bottom of the prepared baking dish. Spread the oat mixture over the blueberries. Pour milk mixture over the oats and berries. Sprinkle remaining blueberries evenly over the dish.
- Bake in preheated oven until golden on top and the oatmeal is set, about 40 minutes. Cool 5 minutes before serving.
Nutrition Facts : Calories 421.6 calories, Carbohydrate 45.4 g, Cholesterol 39.2 mg, Fat 23.7 g, Fiber 7.6 g, Protein 10.5 g, SaturatedFat 18.9 g, Sodium 396.6 mg, Sugar 18.1 g
BLUEBERRY & COCONUT PUDDING
The combination of blueberries and coconut makes this indulgent dessert incredibly moreish
Provided by Good Food team
Categories Dessert, Dinner, Lunch, Supper
Time 1h
Yield Serves 2 generously
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Beat the sugar and butter until pale and creamy, then beat in the egg. Stir in the flour, coconut, crème fraîche and lemon zest.
- Put most of the blueberries in a baking dish (about 18cm square-ish) and squeeze over the juice from half the lemon. Dollop on the cake mixture and scatter over the remaining blueberries and 2 tsp coconut. Bake for 35-40 mins until golden, risen and the sponge is cooked. Serve with a dollop more crème fraîche.
Nutrition Facts : Calories 708 calories, Fat 52 grams fat, SaturatedFat 36 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 36 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 0.68 milligram of sodium
Tips:
- Use ripe blueberries: They're sweeter and have more flavor. If you don't have fresh blueberries, you can use frozen blueberries that have been thawed.
- Don't overcook the oatmeal: It should be cooked until it's tender but still has a little bite to it.
- Use a good quality coconut milk: It will make the pudding richer and creamier.
- Sweeten the pudding to taste: You can use honey, maple syrup, or another sweetener of your choice.
- Chill the pudding for at least 2 hours before serving: This will allow the flavors to meld and the pudding to set.
- Serve the pudding with your favorite toppings: Some popular options include fresh berries, nuts, seeds, and granola.
Conclusion:
This blueberry coconut oatmeal pudding is a delicious and healthy breakfast or snack. It's easy to make and can be customized to your liking. With its creamy texture, sweet and tangy flavor, and nutritious ingredients, this pudding is sure to be a hit with everyone who tries it. Give it a try today and enjoy a taste of paradise!
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