Like October in New England, this creamy banana coconut rice pudding can be warm or cold. Be sure to try it with a cup of chai tea. Banana Coconut Rice Pudding Go to recipes By Stonyfield Vegetarian Desserts Gluten Free Indian FallLike October in New England, this creamy banana coconut rice pudding can be warm or cold. Be sure to try it with a cup of chai tea. Ready In: 1 hour 25 minutes Level: Medium Prep: 5 minutes Cook: 20 minutes Yields: 4 Servings Print RecipeIngredients1/2 c Stonyfield Organic Low Fat 1% Milk3 Tbsp sugar3/4 c unsweetened shredded coconut (divided)1 tsp vanilla1 1/2 c steamed rice1 c Smooth & Creamy Whole Milk Banilla 1 large banana (sliced)2 tsp cinnamon for garnishdirectionsStep 1In a medium-size saucepan over medium heat, combine milk, sugar and 1/2 cup of coconut.Step 2Bring to a simmer and remove from heat.Step 3Whisk in vanilla.Step 4In a medium size mixing bowl, add cooked rice and pour milk mixture over rice.Step 5Fold in yogurt and sliced bananas.Step 6Divide rice mixture evenly into 4 custard cups.Step 7Refrigerate for at least 1 hour.Step 8Add 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 9Top each serving with a dusting of cinnamon and toasted coconut.