Banana Coconut Rice Pudding

By Stonyfield

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


  • 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.

    make it with yogurt instead!