Banana coconut rice pudding gives the dessert section another soft spoon dessert that feels especially useful for everyday home cooks. It also helps the site stretch beyond root-crop sweets alone.
If you enjoy this style of Pacific cooking, you may also want to try banana tapioca, supo esi.
Ingredients
- 2 cups cooked rice
- 1 cup coconut milk
- 2 ripe bananas, sliced
- 1/3 cup sugar
- 1/2 teaspoon vanilla
Instructions
- Warm the rice with coconut milk in a saucepan.
- Stir in the sugar and vanilla.
- Add the bananas near the end.
- Cook until thickened and creamy.
- Serve warm or chilled.
Helpful Tips
- Use soft ripe bananas for the best sweetness.
- Stir often so the pudding does not stick.
FAQ
Can leftover rice be used?
Yes, leftover cooked rice works very well.
Is this served warm or cold?
It works either way depending on preference.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 377 kcal |
| Fat | 9.3 g |
| Saturated Fat | 5.6 g |
| Carbohydrates | 105 g |
| Protein | 12.5 g |
| Sodium | 19.7 mg |
| Cholesterol | 0 mg |
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