Food & Cooking Recipes Breakfast & Brunch Recipes Coconut-Raspberry Breakfast Pudding Be the first to rate & review! By Shira Bocar Shira Bocar Shira is a New York City-based editor and former food and entertainment editor for MarthaStewart.com. Shira has nearly two decades of experience in publishing, with culinary expertise acquired from the Culinary Institute of Education. Editorial Guidelines Updated on May 23, 2019 Rate PRINT Share Close Photo: Chris Simpson Prep Time: 10 mins Total Time: 40 mins Servings: 4 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. Cook Mode (Keep screen awake) Ingredients ½ 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 ⅛ teaspoon ground cinnamon Kosher salt 1 cup frozen raspberries Fresh raspberries and toasted unsweetened coconut flakes, for serving Directions 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. Cook's Notes Pudding can be refrigerated in an airtight container up to 5 days. Originally appeared: Martha Stewart Living, June 2019 Rate It PRINT