Description
A creamy, tropical rice pudding with coconut, pineapple, and banana that transports you to warm summer evenings.
Ingredients
Scale
- 1 cup cooked rice
- 1 can (13.5 oz) coconut milk
- 1/2 cup sugar
- 1 cup diced pineapple
- 1 banana, sliced
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Combine the cooked rice, coconut milk, sugar, and a pinch of salt in a saucepan.
- Stir them together gently and cook over medium heat, stirring frequently, until the mixture begins to thicken.
- Add the diced pineapple and sliced banana to the pan, stirring to incorporate.
- Remove from heat and stir in the vanilla extract, allowing the tropical flavors to meld together.
- Let the pudding cool slightly before serving, allowing it to set to a perfect creamy consistency.
Notes
This pudding can be made a day in advance and stored in the refrigerator. Top with toasted macadamia nuts or a drizzle of dark chocolate for added flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 19g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg