Food & Cooking Recipes Breakfast & Brunch Recipes Coconut-Raspberry Breakfast Pudding Close Credit: Chris Simpson Prep Time: 10 mins Total Time: 40 mins Servings: 4 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. Directions 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. Cook's Notes Pudding can be refrigerated in an airtight container up to 5 days.