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Coconut-Raspberry Breakfast Pudding

Martha Stewart
  • minutes
  • Serves 4

INGREDIENTS

1 cup

Raspberries, frozen

1 15 ounce can

Coconut milk, unsweetened

2 tbsp

Maple syrup, pure

1/2 cup

Rice blend

1/8 tsp

Cinnamon, ground

1

Kosher salt

1

Raspberries and toasted unsweetened coconut flakes, Fresh