Indulge in a delightful culinary journey with our Coconut Raspberry Breakfast Pudding, a symphony of flavors that will tantalize your taste buds and nourish your body. This versatile dish can be enjoyed as a wholesome breakfast, a refreshing snack, or a guilt-free dessert. With just a few simple ingredients and minimal preparation, you'll create a creamy, luscious pudding that's bursting with coconut and raspberry goodness. Whether you prefer a classic or a vegan version, we have two irresistible recipes to suit your dietary preferences, ensuring everyone can savor this delectable treat. Dive into the creamy indulgence of the Traditional Coconut Raspberry Breakfast Pudding, featuring the harmonious blend of coconut milk, chia seeds, and fresh raspberries. Alternatively, embark on a plant-based adventure with our Vegan Coconut Raspberry Breakfast Pudding, where almond milk and chia seeds come together to create a equally delightful and nutritious pudding. Both recipes offer a delightful textural contrast between the creamy pudding and the vibrant, juicy raspberries, making each bite an explosion of flavors and textures.
Here are our top 3 tried and tested recipes!
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.
COCONUT RASPBERRY COOKIES
A coconut cookie with a raspberry jam filled center. You may also use lemon filling, strawberry, peach - whatever your preference.
Provided by Martha Driedger
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h30m
Yield 20
Number Of Ingredients 12
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Mix flour, baking soda, salt, baking powder, and coconut together in a bowl. Set aside. Beat the margarine, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time. Beat in the vanilla extract and water with the last egg. Mix in the flour mixture until just incorporated. Add more flour if the dough becomes too sticky.
- Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. Make an indentation in each cookie using a 1/2 teaspoon size measuring spoon. Fill each cookie with the raspberry jam.
- Bake in the preheated oven until slightly golden, 10 to 12 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 332.6 calories, Carbohydrate 44.4 g, Cholesterol 18.6 mg, Fat 16.2 g, Fiber 1.3 g, Protein 3.3 g, SaturatedFat 4.5 g, Sodium 379.3 mg, Sugar 25.9 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
Tips:
- To save time, use store-bought chia seeds and coconut milk. - For a thicker pudding, use more chia seeds. - For a sweeter pudding, add more maple syrup or honey. - For a more tart pudding, use more raspberries. - To make the pudding vegan, use almond milk or another non-dairy milk instead of cow's milk. - For a gluten-free pudding, use gluten-free oats. - For a nut-free pudding, omit the almonds. - To make the pudding ahead of time, prepare it the night before and store it in the refrigerator overnight. - Serve the pudding with fresh berries, nuts, or seeds for a delicious and healthy breakfast or snack.Conclusion:
Overall, this coconut raspberry breakfast pudding is a delicious, healthy, and easy-to-make recipe that is perfect for busy mornings. It is also a great way to use up any leftover raspberries. With its creamy texture, sweet and tart flavor, and nutritious ingredients, this pudding is sure to be a hit with the whole family.
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