In a large sauce pan add milk, coconut milk, rice and kosher salt. 

Bring to a boil, stirring constantly.

Reduce heat to low, cover and let simmer for 15 minutes. 

Stir occasionally.

Remove the lid and simmer uncovered until the mixture is reduced to 3-1/2 cups, about 8 minutes.

In a large bowl whisk together vanilla bean paste, egg yolks and sugar. 

Add a spoonful of the hot rice mixture to the yolk mixture, whisking constantly. 

You are tempering the mixture so the eggs do not scramble. 

Whisk in a few spoonfuls of the hot rice mixture and once it's tempered add in the rest of the hot rice mixture and stir.

Add the mixture back to the pan and set over medium-low heat and stir with a wooden spoon until the mixture is thick enough to coat the back of the spoon, about 2 minutes.

Once the pudding is thick add it to a bowl, stir in protein powder and cover with a piece of plastic wrap. 

Make sure to push the plastic wrap onto the surface of the pudding. 

Add to the refrigerator and let cool completely.

When you are ready to serve your pudding make your fresh raspberry puree.

Add raspberries and sugar to a blender and puree. 

If the mixture is too thick to puree simply add a few drops of water to loosen the mixture. 

If your berries are not very sweet you can add another 2 tablespoons of sugar.

To serve, pudding add it to a bowl and top with fresh raspberry puree.