Martha Stewart Coconut Rice Puddings With Raspberries Recipes Recipe

Total time: 60 minutes

Keto Friendliness Gauge

Net Carbs are 10% of calories per serving, at 40g per serving. The amount is risky for the keto diet, but still keto-friendly. Your eating options afterward may be limited, so take anticipated meal consumptions into consideration.

How keto-friendly is Martha Stewart Coconut Rice Puddings With Raspberries Recipes? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

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Keto & Health Insights for Martha Stewart Coconut Rice Puddings With Raspberries Recipes Recipe

  • Net Carbs are 10% of calories per serving, at 40g per serving. This food is risky for the keto diet (it's above the standard keto diet guidelines) but it's still keto-friendly. Consuming this item may limit your ability to eat more foods that contain carbs. Take into consideration whether you intend to consume additional meals or what you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.

Martha Stewart Coconut Rice Puddings With Raspberries Recipes Recipe Nutrition Label

Nutrition Facts

Serving Size: 6 servings   ( 210 g )
Amount Per Serving
Calories: 416
Total Fat: 24g
Saturated Fat: 17g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 4g
Trans Fat: 0g
Cholesterol: 115mg
Sodium: 176mg
Total Carbohydrates: 45g
Dietary Fiber: 5g
Sugar: 19g
Protein: 8g
Calcium: 100mg Iron: 2mg
Potassium: 342mg Vitamin A: 100mcg
Vitamin C: 15mg Vitamin D: 1mcg

Ingredients

  • 3 large eggs
  • 1/4 cup sugar
  • 1/2 vanilla bean, split and scraped
  • 1/4 teaspoon coarse salt
  • 3/4 cup sweetened shredded coconut
  • 1 1/2 cups half-and-half
  • 1/2 cup unsweetened coconut milk
  • 3/4 cup Cooked Short-Grain Rice
  • 1 pint ripe or overripe raspberries
  • 1/2 cup unsweetened large coconut flakes, toasted, for garnish

Instructions

Visit Martha Stewart's website to view the recipe instructions. (Via Edamam)