Charred Banana and Coconut Sticky Rice Pudding
A tropical twist on classic sticky rice pudding featuring caramelized bananas and creamy coconut milk, finished with toasted coconut flakes. This polynesian fusion-inspired desserts ready in about 45 minutes layers glutinous (sticky) rice, coconut milk, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 340 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup glutinous (sticky) rice
- 1 1/2 cups coconut milk
- 1/3 cup granulated sugar
- 1/4 tsp salt
- 2, sliced lengthwise ripe bananas
- 1/4 cup unsweetened shredded coconut
- 2 tbsp butter
- 1 tsp vanilla extract
Instructions
- Step 1: Rinse 1 cup glutinous rice under cold water until water runs clear, then soak in fresh water for 4 hours or overnight. Drain before cooking.
- Step 2: Combine the soaked rice with 1 1/2 cups coconut milk, 1/3 cup granulated sugar, and 1/4 tsp salt in a saucepan over medium heat. Cook, stirring frequently, until the rice absorbs most liquid and becomes creamy, about 25 minutes.
- Step 3: While the rice cooks, heat 2 tbsp butter in a skillet over medium-high heat. Add 2 sliced ripe bananas and cook for 2-3 minutes per side until caramelized and charred edges develop.
- Step 4: Stir 1 tsp vanilla extract into the cooked sticky rice pudding. Serve warm topped with the charred bananas and sprinkle 1/4 cup toasted unsweetened shredded coconut over the top for texture and flavor contrast.
- Step 5: Enjoy this comforting dessert that evokes tropical island flavors with every spoonful.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Charred Banana and Coconut Sticky Rice Pudding take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Charred Banana and Coconut Sticky Rice Pudding?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Charred Banana and Coconut Sticky 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 Charred Banana and Coconut Sticky Rice Pudding for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Charred Banana and Coconut Sticky Rice Pudding?
Polynesian Fusion 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.
