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Coconut Rice Puddings with Raspberries

Vegetarian • Gluten free • 1 hr to make • Serves 6

Produce

1 pint Raspberries, ripe or overripe

Refrigerated

3 Eggs, large

Canned Goods

1/2 cup Coconut milk, unsweetened

Pasta & Grains

3/4 cup Rice, Cooked Short-Grain

Baking & Spices

1/4 tsp Salt, coarse
1/4 cup Sugar
1/2 Vanilla bean

Nuts & Seeds

3/4 cup Coconut, sweetened
1/2 cup Coconut flakes, unsweetened large toasted

Dairy

1 1/2 cups Half-and-half
Martha Stewart Living
Martha Stewart Living • 36 weeks ago

Coconut Rice Puddings with Raspberries Recipe

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