Caramelized Banana and Macadamia Nut Tiki Rice Pudding
Creamy coconut rice pudding topped with caramelized bananas and toasted macadamia nuts for a sweet Polynesian-inspired dessert. This caribbean-inspired desserts ready in about 35 minutes pairs uncooked jasmine rice, coconut milk, granulated sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 1/2 cup uncooked jasmine rice
- 2 cups coconut milk
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 large, sliced into 1/4-inch rounds ripe banana
- 1 tbsp butter
- 2 tbsp brown sugar
- 1/4 cup, chopped macadamia nuts
- a pinch sea salt
Instructions
- Step 1: Rinse 1/2 cup uncooked jasmine rice under cold water until water runs clear. In a medium saucepan, combine rice with 2 cups coconut milk and 1/3 cup granulated sugar. Bring to a simmer over medium heat, then reduce to low and cook, stirring frequently, for 20 minutes until the rice is tender and pudding has thickened.
- Step 2: Remove the saucepan from heat and stir in 1 tsp vanilla extract. Cover and set aside to keep warm.
- Step 3: In a nonstick skillet over medium heat, melt 1 tbsp butter. Add 1 large sliced banana and 2 tbsp brown sugar, cooking for 3-4 minutes until bananas are golden and caramelized, stirring gently.
- Step 4: Toast 1/4 cup chopped macadamia nuts in a dry skillet over medium-low heat for 2 minutes until fragrant and lightly browned.
- Step 5: To serve, spoon warm coconut rice pudding into bowls, top with caramelized bananas, sprinkle toasted macadamia nuts, and finish with a pinch of sea salt to enhance flavors.
Frequently asked questions
How long does Caramelized Banana and Macadamia Nut Tiki Rice Pudding take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Caramelized Banana and Macadamia Nut Tiki Rice Pudding?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep uncooked jasmine rice from drying out.
Can I substitute ingredients in Caramelized Banana and Macadamia Nut Tiki Rice Pudding?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Caramelized Banana and Macadamia Nut Tiki Rice Pudding for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Caramelized Banana and Macadamia Nut Tiki Rice Pudding?
Caribbean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This recipe transformed my Sunday dinners. The Tiki twist with macadamias made it feel like a tropical getaway in my kitchen.
- ★★★★★
The caramelized bananas were perfect and the macadamia nuts gave such a nice crunch—my whole family asked for seconds!
- ★★★★☆
Loved the flavors, but the rice needed more simmering time—turned out a bit too soft. Would add extra cinnamon next time.
