Dehydrated Recipes

Raspberry-Coconut Pudding | Commercial Dehydrators

Great for a quick snack or a sweet treat.

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Machine recommendation
Servings Icon
Serves
Makes 2 to 3 servings
Prep time icon
Prep time
5 minutes
Dehydration time icon
Dehydrating time
Ingredients
  • 1 cup dehydrated raspberries (crush half the berries and leave the other half whole)
  • 1 cup store-bought powdered milk
  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon dehydrated shredded coconut
  • 2 teaspoons store-bought powdered eggs
Ingredients
macros
  • 1 cup dehydrated raspberries (crush half the berries and leave the other half whole)
  • 1 cup store-bought powdered milk
  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon dehydrated shredded coconut
  • 2 teaspoons store-bought powdered eggs
Instructions
  1. Combine all the ingredients. If you vacuum seal with an oxygen absorber, it will keep up to 1 month in the pantry, 6 months in the refrigerator, or 1 year in the freezer. If stored in ziptop plastic freezer bags, it will keep in the refrigerator for 1 month and will be good for 5 days once removed from the refrigerator if kept cool and dry.
TO PREPARE
  1. In a pot, combine with 2 & 1/2 cups water. Bring to a boil over the fire and cook until thick, 2 to 3 minutes. Remove from the fire, cover, and let sit for 5 minutes.
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Machine recommendation
Prep time icon
Serves
Makes 2 to 3 servings
Prep time icon
Prep time
5 minutes
Dehydration time icon
Dehydrating time
Ingredients
  • 1 cup dehydrated raspberries (crush half the berries and leave the other half whole)
  • 1 cup store-bought powdered milk
  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon dehydrated shredded coconut
  • 2 teaspoons store-bought powdered eggs
Ingredients
macros
  • 1 cup dehydrated raspberries (crush half the berries and leave the other half whole)
  • 1 cup store-bought powdered milk
  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon dehydrated shredded coconut
  • 2 teaspoons store-bought powdered eggs
Instructions
  1. Combine all the ingredients. If you vacuum seal with an oxygen absorber, it will keep up to 1 month in the pantry, 6 months in the refrigerator, or 1 year in the freezer. If stored in ziptop plastic freezer bags, it will keep in the refrigerator for 1 month and will be good for 5 days once removed from the refrigerator if kept cool and dry.
TO PREPARE
  1. In a pot, combine with 2 & 1/2 cups water. Bring to a boil over the fire and cook until thick, 2 to 3 minutes. Remove from the fire, cover, and let sit for 5 minutes.
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Author Details

Kate Joncheff

Kate spends her days doing life as a mother of two young boys, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as share has a flare for design and photography.

https://www.instagram.com/katejoncheff/