Coconut Raspberry Breakfast Pudding Recipe

Recipe By Martha Stewart-2

Whole grains and immune-boosting berries give each bowl of this nourishing vegan, dairy-free breakfast 5 grams of fiber.

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40minstotal
10minsPrep
40m.total
10m.Prep
Coconut Raspberry Breakfast Pudding
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ingredients serve

Ingredients for Coconut Raspberry Breakfast Pudding Recipe

  • 0.13 cup Uncooked rice blend
  • 3.75 ounce One can unsweetened coconut milk
  • 1/2 tablespoon Pure maple syrup, plus more for serving
  • 0.03 teaspoon Ground cinnamon
  • As required Kosher salt
  • 1/4 cup Frozen raspberries
  • flakes Fresh raspberries and toasted unsweetened coconut flakes, for serving
Nutrition
value
573
calories per serving
45 g Fat7 g Protein36 g Carbs15 g FiberOther

Current Totals

  • Fat
    45g
  • Protein
    7g
  • Carbs
    36g
  • Fiber
    15g

MacroNutrients

  • Carbs
    36g
  • Protein
    7g
  • Fiber
    15g

Fats

  • Fat
    45g

Vitamins & Minerals

  • Calcium
    26mg
  • Iron
    3mg
  • Vitamin A
    33mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    36mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    11mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    67mg
  • Manganese
    1mg
  • Phosphorus
    139mg
  • Selenium
    2mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Martha Stewart-2