Banana Coconut Rice Pudding
Like October in New England, this creamy rice pudding can be warm or cold. Be sure to try it with a cup of chai tea.
Yields: 4 Servings
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Ingredients
| 1⁄2 | c | Stonyfield Organic 1% Milk |
| 3 | tbsp | sugar |
| 3⁄4 | c | unsweetened shredded coconut (divided) |
| 1 | tsp | vanilla |
| 1 1⁄2 | c | steamed rice |
| 1 | c | Stonyfield Organic Low Fat Banilla Yogurt |
| 1 | large banana (sliced) | |
| 2 | tsp | cinnamon for garnish |
Directions
In a medium-size saucepan over medium heat, combine milk, sugar and 1/2 cup of coconut.
Bring to a simmer and remove from heat.
Whisk in vanilla.
In a medium size mixing bowl, add cooked rice and pour milk mixture over rice.
Fold in yogurt and sliced bananas.
Divide rice mixture evenly into 4 custard cups.
Refrigerate for at least 1 hour.
Add remaining 1/4 cup of shredded coconut to a small skillet over medium low heat and cook until golden brown, using a small spoon to turn coconut frequently.
Top each serving with a dusting of cinnamon and toasted coconut.
Nutrition Information
|
310
CALORIES
|
11g
TOTAL FAT
|
6g
PROTEIN
|
View Complete Nutrition Information
| Nutrition Facts | ||
|---|---|---|
| Amount Per Serving | ||
310
100
|
||
| % Daily Value* | ||
| Total Fat | 11g | |
| Saturated Fat | 9g | |
| Cholesterol | 5mg | |
| Sodium | 55mg | |
| Total Carbohydrate | 48g | |
| Dietary Fiber | 4g | |
| Sugars | 25g | |
| Protein | 6g | |
| Vitamin A | 2% | |
| Vitamin C | 6% | |
| Calcium | 15% | |
| Iron | 10% | |
| * Percent Daily Values are based on a 2,000 calorie diet. | ||
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