Banana Coconut Rice Pudding

Directions

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

2. Bring to a simmer and remove from heat.

3. Whisk in vanilla.

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

5. Fold in yogurt and sliced bananas.

6. Divide rice mixture evenly into 4 custard cups.

7. Refrigerate for at least 1 hour.

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.

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