alive logo

Toasted Coconut Rice Pudding with Bananas

Serves 6.


    Toasted Coconut Rice Pudding with Bananas

    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


    • 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)


    Per serving:

    • calories377
    • protein4g
    • fat22g
      • saturated fat19g
      • trans fat0g
    • carbohydrates46g
      • sugars16g
      • fibre7g
    • sodium18mg



    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.


    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.


    Chill pudding for at least 6 hours. To serve, garnish pudding with banana slices and remaining toasted coconut.



    SEE MORE »
    Fennel, Orange, and Savoy Cabbage Salad with Mint and Pomegranate

    Fennel, Orange, and Savoy Cabbage Salad with Mint and Pomegranate

    With citrus season upon us, what could be better than a classic fennel and orange salad? It’s light and refreshing, a perfect balance to heavier holiday meals, with a boost of vitamin C to boot. This version adds delicious crunchy cabbage and the bright juiciness of pomegranate. Perfect for sharing, this salad comes together quickly, and the flavour combination is sure to wow at any party you bring it to. Orange supreme To segment or “supreme” the orange, slice top and bottom off the orange so you have a flat surface to work with. With the flat edge on the cutting board, run your knife around the orange, removing skin in sections from top to bottom. Once all the skin is removed, hold the orange in your hand and carefully insert your knife along each section, cutting through to centre to remove each piece, avoiding the pithy sheath.  When all the segments have been removed, squeeze what remains of the orange over bowl to extract all of the juice. If you’re not using segments immediately, keep them in the juice so they stay fresh and moist.