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
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.
Ready In: 1 hour 25 minutes
Level: Medium
Prep: 5 minutes
Cook: 20 minutes
Yields: 4 Servings
- 1/2 cup Stonyfield Organic Low Fat 1% Milk
- 3 Tbsp sugar
- 3/4 cup unsweetened shredded coconut (divided)
- 1 tsp vanilla
- 1 1/2 cups steamed rice
- 1 cup Stonyfield Organic Smooth & Creamy Whole Milk Banilla
- 1 large banana (sliced)
- 2 tsp cinnamon for garnish
Ingredients
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.
