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.
|1⁄2||c||Stonyfield Organic 1% Milk|
|3⁄4||c||unsweetened shredded coconut (divided)|
|1 1⁄2||c||steamed rice|
|1||c||Stonyfield Organic Low Fat Banilla Yogurt|
|1||large banana (sliced)|
|2||tsp||cinnamon for garnish|
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.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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