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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.



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