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.
4.7
20 Rating -
Rate
Vegdiet
40minstotal
10minsPrep
40m.total
10m.Prep
plan
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ingredients serve
serve1
Add to Shopping ListIngredients 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
value
573
calories per serving
45 g Fat7 g Protein36 g Carbs15 g FiberOther
Current Totals
- Fat45g
- Protein7g
- Carbs36g
- Fiber15g
MacroNutrients
- Carbs36g
- Protein7g
- Fiber15g
Fats
- Fat45g
Vitamins & Minerals
- Calcium26mg
- Iron3mg
- Vitamin A33mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B31mg
- Vitamin B6< 1mg
- Vitamin B936mcg
- Vitamin B12< 1mcg
- Vitamin C11mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium67mg
- Manganese1mg
- Phosphorus139mg
- Selenium2mcg
- Zinc1mg
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
Recipe By Martha Stewart-2