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Breakfast & Brunch

Coconut-Raspberry Breakfast Pudding

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.

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

Direction :

    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.