Banana Coconut Rice Pudding

Banana Coconut Rice Pudding

Prep Time: 5 MINUTES

Serves: 4

Cook Time: 20 MINUTES

  • 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 Whole Milk Banilla Yogurt
  • 1 large banana (sliced)
  • 2 tsp cinnamon for garnish
  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.
Stonyfield Organic Greek Whole Milk Yogurt, Plain, 30 oz.; Multi-Serving Yogurt

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