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Coconut Rice Puddings with Raspberries

Recipe photo courtesy of chris court
Source: Martha Stewart Living, June 2013
Total Time Prep Servings

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18
  • MS12135051
    1 SEP, 2013
    I had the (almost) over-ripe raspberries to use so I made this recipe tonight. I did modify it just a bit because we really love coconut. Instead of the half & half, I used a full can of coconut milk and brought the total liquid volume to 2C with 1% milk, used vanilla extract, and brown rice. It was not overly sweet and the addition of the tart/sweet raspberries were perfect. Everyone, including my toddlers, LOVED it!
    Reply
  • Meredith K
    6 JUL, 2013
    I enjoyed this recipe- I didn't have ramekins, so I used one larger souffle dish and it worked fine, it needed another 20 minutes or so of baking. The flavor is not overpowering, however if you don't like coconut texture, you probably will not enjoy. Relatively easy to make and baked while we ate the Indian-inspired pizza from Target featured at the beginning of the magazine- they went well together. Would like to see nutritional information with all the recipes.
    Reply

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