Blueberry Coconut Pudding Recipes
BLUEBERRY COCONUT CHIA PUDDING RECIPE
Steps:
- In a small bowl, mix 1/4 cup chia seeds with 3/4 cup milk and 1/4 cup coconut cream. Add 1 tablespoon honey or maple syrup and 1 teaspoon vanilla. Mix everything using the whisk or the spoon.
- Leave chia pudding to rest for 15 minutes. To achieve the best results, mix the chia seeds half way trough.
- In the meantime, place 1/2 cup fresh or frozen blueberries in a small saucepan. Add a teaspoon of water and bring blueberries to a low boil, stirring frequently. Reduce heat to low and simmer until the berries fully soften, about 1-2 minutes.
- Mash blueberries with a potato masher or fork. Cook for another 1-2 minutes stirring until nice blueberry sauce forms.
- Put chia pudding into in a bowl. Top it with blueberry sauce and fresh blueberries.
- Serve and enjoy!
Nutrition Facts : ServingSize 1 bowl, Calories 582 kcal, Carbohydrate 54 g, Protein 15 g, Fat 37 g, SaturatedFat 20 g, Sodium 79 mg, Fiber 19 g, Sugar 26 g
BLUEBERRY COCONUT OATMEAL PUDDING
I spoon this comforting, sweet pudding into ramekins and serve it as a dessert, but you could also make it a breakfast splurge. You can serve it hot or cold.
Provided by Martha Rose Shulman
Categories breakfast, easy, quick, dessert
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Combine the water, salt, coconut milk, honey or agave nectar and vanilla in a large (3-quart) saucepan and bring to a boil. Stir in the oatmeal and bring back to a boil, stirring. Reduce the heat to low, cover and simmer 5 minutes, stirring occasionally. Stir in half the blueberries, cover, and cook another 5 minutes, until the oats are cooked and the mixture is creamy.
- Stir in the rose water and the remaining blueberries. Turn off the heat, return the lid and let sit for 5 to 10 minutes. Serve right away, or spoon into serving dishes and allow to cool in the refrigerator.
Nutrition Facts : @context http, Calories 150, UnsaturatedFat 1 gram, Carbohydrate 22 grams, Fat 6 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 113 milligrams, Sugar 12 grams
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
BLUEBERRY PUDDING
A nice change of pace from the same old desserts. Warm and comforting, especially for blueberry lovers.
Provided by AngelaTN
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 and grease a 9-inch pie plate.
- Place blueberries in medium bowl.
- Combine 1/4 cup of the brown sugar and 1 Tbsp.
- of the flour; toss with blueberries to coat.
- Spoon mixture into pie plate.
- In separate bowl, rub remaining 1 cup flour and butter together with fingertips until well blended.
- Mix in remaining 1/2 cup brown sugar.
- Add milk, egg, lemon peel and vanilla, and blend well.
- Pour batter over blueberry mixture.
- Bake until firm and golden brown, about 55 minutes.
- Cool at least 10 minutes before serving.
- Top with whipped topping if desired.
Nutrition Facts : Calories 416, Fat 18.2, SaturatedFat 11, Cholesterol 77.4, Sodium 43, Carbohydrate 60.2, Fiber 3, Sugar 36.7, Protein 5.6
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