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Coconut Rice Puddings with Raspberries

Martha Stewart
  • 60 minutes
  • Serves 6

INGREDIENTS

1 pint

Raspberries, ripe or overripe

3

Eggs, large

1/2 cup

Coconut milk, unsweetened

3/4 cup

Rice, Cooked Short-Grain

1/4 tsp

Salt, coarse

1/4 cup

Sugar

1/2

Vanilla bean

3/4 cup

Coconut, sweetened

1/2 cup

Coconut flakes, unsweetened large toasted

1 1/2 cups

Half-and-half