Coconut Raspberry Breakfast Pudding

by | Jun 10, 2019 | American, Breakfast, Flavor Reset Challenge Sunday Prep, Flavor Rest Challenge Breakfasts, Kids love it! | 2 comments

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Coconut Raspberry Breakfast Pudding

This great breakfast dish is sweet, delicious, and extremely easy to make!
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Breakfast
Cuisine: American
Keyword: breakfast pudding
Servings: 0

Ingredients

  • 1 cup cooked brown rice
  • 1 cup cooked quinoa
  • 1 can coconut milk
  • 1 1/2 cup frozen raspberries
  • 1/2 tsp cinnamon
  • 4 tbsp maple syrup for serving
  • 1 pint fresh raspberries for serving
  • 1/4 cup shredded coconut for serving
  • 1/4 cup chopped pecan for serving

Instructions

  • Combine brown rice, quinoa, coconut milk and frozen raspberries in a saucepan. Heat through. Let cool and refrigerate overnight.
  • Serve with a drizzle of maple syrup, fresh raspberries and a sprinkle of cinnamon. Top with chopped pecans and shredded coconut.
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2 Comments

  1. Tammy Owen
    Tammy Owen on June 11, 2019 at 5:37 pm

    What size is the can of coconut milk?

    • mrszang
      mrszang on June 12, 2019 at 2:51 pm

      It’s the standard 13.5 oz can.