Hot Coconut Raspberry Puds Recipes

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COCONUT-RASPBERRY BREAKFAST PUDDING



Coconut-Raspberry Breakfast Pudding image

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

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

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.

HOT COCONUT & RASPBERRY PUDS



Hot coconut & raspberry puds image

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

400g raspberries
140g light muscovado sugar , plus 4 tbsp more
100g butter , melted, plus extra for greasing
6 tbsp good-quality raspberry jam
140g self-raising flour
140g desiccated coconut
3 large eggs
250ml coconut milk , from a can
1 tsp bicarbonate of soda
coconut yogurt , to serve (we used Yeo-Valley Greek-style)

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

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Top Asked Questions

Can you make a raspberry lime coconut pudding ahead?
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How to cook raspberries for Christmas pudding?
Divide the raspberries among the prepared ramekins/bowls, then top with the pudding mixture. Pour boiling water into the roasting tin so it comes halfway up the sides of the ramekins/bowls. Bake for 18-22 minutes until golden. Sprinkle with extra toasted coconut and the remaining lime zest to serve.
What makes Neil Perry's coconut pudding so special?
Neil Perry's coconut pudding has a delicious surprise at the bottom. Photo: William Meppem This pudding is old-school. I love it because you can serve it straight from the pie dish (choose something really gorgeous to go straight to the table) - no fiddling around with pastry or turning things out. It's the perfect fail-proof dinner-party dessert!
What is the best way to cook raspberries?
Puréed, sieved and sweetened raw raspberries make a good summer sauce to go with ice cream and grilled fruit. The fruit also has an affinity with cream and nuts. Raspberries collapse easily when cooked, so mix with other fruit such as summer berries, rhubarb, peaches, or apples to maintain the texture of the dish.

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