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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.

Ready in: Level: Medium
Prep: Cook: Yields: 4 Servings


  • 1/2 c Stonyfield Organic 1% Milk

  • 3 T sugar

  • 3/4 c unsweetened shredded coconut (divided)

  • 1 t vanilla

  • 1 1/2 c steamed rice

  • 1 c Stonyfield Organic Low Fat Banilla Yogurt

  • 1 large banana (sliced)

  • 2 t cinnamon for garnish

Calories: 310, Calories from Fat: 100, 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%


Step 1

In a medium-size saucepan over medium heat, combine milk, sugar and 1/2 cup of coconut.

Step 2

Bring to a simmer and remove from heat.

Step 3

Whisk in vanilla.

Step 4

In a medium size mixing bowl, add cooked rice and pour milk mixture over rice.

Step 5

Fold in yogurt and sliced bananas.

Step 6

Divide rice mixture evenly into 4 custard cups.

Step 7

Refrigerate for at least 1 hour.

Step 8

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.

Step 9

Top each serving with a dusting of cinnamon and toasted coconut.