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.

Banana Coconut Rice Pudding

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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: 1 hr 25 mins

Level: Medium


Prep: 5 mins

Cook: 20 mins

Yields: 4 Servings

    Ingredients

  • 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

directions

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.