Snowy white coconut gets a suntan, lending a floral, nutty aroma and textural contrast to the grains, along with potassium, fibre, and medium-chain triglycerides. This tropical, dairy-free twist on traditional rice pudding is sure to warm you up this winter.
Tip: If you don’t like coconut, replace coconut milk with almond milk, and swap the shredded coconut for slivered blanched almonds (skip the toasting).
Toasted Coconut Rice Pudding with Bananas
Ingredients
- 3/4 cup (180 mL) unsweetened coconut chips or unsweetened shredded coconut
- 4 cups (1 L) unsweetened plain coconut milk beverage (not thick canned)
- 1/2 cup (125 mL) arborio rice
- 1/4 cup (60 mL) short-grain brown rice
- 2 Tbsp (30 mL) maple syrup
- 1 tsp (5 mL) vanilla extract
- 1/4 tsp (1 mL) sea salt
- 1/8 tsp (0.5 mL) ground allspice
- 2 bananas, sliced, or sliced tropical fruit of your choosing (mango, pineapple, et cetera)
Nutrition
Per serving:
- calories377
- protein4g
- fat22g
- saturated fat19g
- trans fat0g
- carbohydrates46g
- sugars16g
- fibre7g
- sodium18mg
Directions
01
In large skillet, toast coconut over medium-low heat, stirring often, until lightly browned. Transfer immediately from skillet to plate. Reserve 1/4 cup (60 mL) for serving.
02
In large pot or large high-sided skillet, stirring constantly, bring 3 cups (750 mL) coconut milk, arborio rice, and brown rice to a boil. Reduce to medium and cook uncovered, stirring often, for 20 minutes. Reduce to medium-low and cook for 20 minutes longer. Stir in remaining 1 cup (250 mL) coconut milk, 1/2 cup (125 mL) toasted coconut, maple syrup, vanilla, salt, and allspice. Continue to cook uncovered over medium-low heat, stirring often, for 10 to 20 minutes, until mixture is thickened and rice is tender.
03
Chill pudding for at least 6 hours. To serve, garnish pudding with banana slices and remaining toasted coconut.
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Check out her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016).
