Description
A tropical and creamy dairy-free pudding featuring a multi-grain rice blend coconut milk and tart raspberries.
Ingredients
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1/2 cup rice blend with quinoa.
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15 oz unsweetened coconut milk.
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2 tbsp maple syrup.
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1 cup frozen raspberries.
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1/8 tsp cinnamon.
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Kosher salt.
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Toasted coconut flakes.
Instructions
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Simmer the rice blend in 1 cup water for 18 minutes then rest for 10 minutes.
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Stir in coconut milk maple syrup and additional water until combined.
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Add cinnamon and salt then simmer for 5 minutes until thickened.
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Fold in frozen raspberries and transfer to an ice-water bath.
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Stir occasionally until the pudding is completely chilled.
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Top with fresh raspberries and toasted coconut flakes before serving.
Notes
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Using an ice bath is the secret to a professional creamy texture without skin forming.
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This pudding stays fresh for up to 5 days when stored in an airtight container.
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Toasted coconut flakes add a healthy fat source and essential crunch to the profile.
- Prep Time: 10 mins.
- Cook Time: 35 mins.
- Category: Dessert.
- Method: Simmering.
- Cuisine: Tropical Fusion.
Nutrition
- Serving Size: 1 bowl.
- Calories: ~ 365 kcal
- Sugar: ~ 18g.
- Sodium: ~ 95mg.
- Fat: ~ 22g.
- Saturated Fat: ~ 19g.
- Unsaturated Fat: ~ 3g.
- Trans Fat: ~ 0g.
- Carbohydrates: ~ 42g.
- Fiber: ~ 7g.
- Protein: ~ 6g.
- Cholesterol: ~ 0mg.
Keywords: Berry Pudding, Coconut Rice Pudding, Vegan Dessert Recipes, Quinoa Pudding, 45 Minute Desserts, New York Recipe.