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 PUDDING WITH RASPBERRY SAUCE
I love the combination of raspberry and coconut-it's a very stunning presentation. I use a pudding mold from my grandma. Cook time is chill time.
Provided by Kaarin
Categories Gelatin
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In medium saucepan, stir together the sugar, gelatin, salt and milk.
- Cook over medium heat until the gelatin dissolves and the mixture is clear.
- Chill till partially set.
- Stir once and add the vanilla.
- Fold in the coconut and heavy cream.
- Pour into a pudding mold and chill till firm, about 4 hours.
- To make raspberry sauce: Cook raspberries with juice, and sugar, over medium heat until boiling.
- Mix the water and cornstarch; stir into the raspberries.
- Boil rapidly for 1 minute, stirring constantly.
- Cool and serve with pudding.
Nutrition Facts : Calories 474.6, Fat 27.5, SaturatedFat 18.1, Cholesterol 86.8, Sodium 220.6, Carbohydrate 56.1, Fiber 3, Sugar 49, Protein 4
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
HOT COCONUT & RASPBERRY PUDS
A classic flavour combo is brought bang up to date with these teacup sponges with a jam base and fresh fruit topping
Provided by Sarah Cook
Categories Dessert
Time 1h15m
Yield 6
Number Of Ingredients 10
Steps:
- Put roughly one-third of the raspberries and the 4 tbsp sugar in a small saucepan. Cook over a low heat, mashing the berries into the sugar, until saucy and the sugar is dissolved. Stir in the remaining berries for 1 min, taste for sweetness, then remove from the heat, tip into a bowl and chill until ready to serve.
- Heat oven to 180C/160C fan/gas 4. Grease 6 large (about 250ml) heatproof coffee cups or ramekins. Add 1 tbsp raspberry jam to the bottom of each.
- Put the flour, sugar and 85g of the coconut into a food processor and whizz until finely ground and no bits of visible coconut are left. Beat the eggs, butter and coconut milk together. Tip the dry ingredients into a bowl, stir in the bicarb, then stir in the egg mix until smooth. Spoon the mixture into the prepared cups or ramekins and scatter with the remaining coconut. Bake for 30 mins on a baking tray until risen, golden and a skewer comes out clean.
- Let the puds stand for 5 mins, then spoon over a little of the raspberries and coconut yogurt, and serve with extra on the side.
Nutrition Facts : Calories 618 calories, Fat 35 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 51 grams sugar, Fiber 8 grams fiber, Protein 8 grams protein, Sodium 1.1 milligram of sodium
RASPBERRY AND COCONUT BREAKFAST LOAF
This deliciously sweet loaf is perfect to grab and go for breakfast, but works as well for an easy summer dessert, and it's gluten free and grain free to boot.
Provided by Alice Liveing
Categories HarperCollins Bread Cake Wheat/Gluten-Free Breakfast Brunch Dessert Raspberry Coconut Almond Honey
Yield Makes 1 (1-lb.) loaf
Number Of Ingredients 9
Steps:
- Preheat the oven to 180°C/350°F/Gas Mark 4. Grease and line a 450g (1lb.) loaf tin. Blitz the almonds in a food processor to a flour-like consistency (if you are using ground almonds, skip this step).
- In a mixing bowl, mix together the ground almonds, desiccated coconut, lemon zest and baking powder with a pinch of sea salt.
- In another bowl, whisk the eggs until fully combined, then add the honey. Add the wet mixture to the dry mixture, then gently fold in the raspberries. Carefully pour the mixture into the lined tin, gently pressing in the extra raspberries. Bake in the hot oven for 50 to 60 minutes, until cooked through and a knife inserted comes out clean, covering with foil for the final 20 minutes.
- Brush with honey and sprinkle with the extra desiccated coconut. Transfer to a wire rack to cool, then slice and serve.
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RASPBERRY COCONUT PUDDING RECIPE | GOOD FOOD
From goodfood.com.au
Servings 8-10Total Time 1 hr 30 minsCategory Dessert
- 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.
COCONUT PUDDING WITH RASPBERRY SAUCE RECIPE - FOOD
From foodandwine.com
5/5 (1)Total Time 30 minsServings 12
- In a medium bowl, whisk the cornstarch and salt. Slowly whisk in 1 cup of the milk until smooth. In a medium saucepan, combine the remaining 2 cups of milk with the coconut milk and 2 cups of the sugar and bring to a simmer, whisking until the sugar dissolves. Gradually whisk in the cornstarch mixture and cook over moderate heat, whisking constantly, until very thick, about 6 minutes. Off the heat, whisk the custard for 1 minute. Let cool for 10 minutes. Spoon the custard into twelve 3/4-cup ramekins. Refrigerate until chilled and firm, at least 6 hours or overnight.
- In a blender, puree the raspberries with the liqueur, lemon juice and the remaining 2 teaspoons of sugar. Strain the puree through a fine sieve. Serve the coconut pudding with the raspberry sauce on top.
RASPBERRY COCONUT CHIA BREAKFAST PUDDING - SATORI …
From satoridesignforliving.com
Reviews 2Category Breakfast, Dessert, SnackServings 5Estimated Reading Time 5 mins
- In a small bowl, add 6 tablespoons of chia seeds to 1½ cups milk. Stir in 2 tablespoons of maple syrup and 2 teaspoons of vanilla. Whisk and set aside for 15 minutes. Stir one more time.
- Meanwhile, add 2 tablespoons of raspberry jam to a jar or small bowl and mix in ½ cup of raspberries. Combine with a spoon, mashing raspberries until small chunks remain.
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