Instructions

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 of banana coconut rice pudding with a dusting of cinnamon and toasted coconut.