Cinnamon-Spiced Plantain and Coconut Rice Pudding
A creamy, comforting rice pudding infused with warm cinnamon and sweet caramelized plantains, finished with a touch of tropical coconut milk. This Latin American-inspired recipe, ready in about 55 minutes, layers long grain white rice, water, coconut milk (full fat) 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 320 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
- 3/4 cup long grain white rice
- 1 1/2 cups water
- 1 1/2 cups coconut milk (full fat)
- 1/2 cup granulated sugar
- 1 1/2 tsp ground cinnamon
- 2 medium, peeled and sliced into 1/2-inch rounds ripe plantains
- 2 tbsp unsalted butter
- 1/4 tsp salt
- 1 tsp vanilla extract
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium saucepan, combine 3/4 cup long grain white rice and 1 1/2 cups water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and water is absorbed.
- Step 2: Stir in 1 1/2 cups full fat coconut milk, 1/2 cup granulated sugar, 1 1/2 tsp ground cinnamon, and 1/4 tsp salt to the cooked rice. Cook uncovered over medium-low heat, stirring frequently, for 20-25 minutes until the pudding thickens and becomes creamy.
- Step 3: Meanwhile, heat 2 tbsp unsalted butter in a nonstick skillet over medium heat. Add 2 peeled and sliced ripe plantains and cook for 3-4 minutes per side until golden brown and caramelized. Remove from heat.
- Step 4: Stir 1 tsp vanilla extract into the rice pudding. Serve warm pudding topped with the caramelized plantain slices for a tropical, warmly spiced dessert.
Frequently asked questions
How long does Cinnamon-Spiced Plantain and Coconut Rice Pudding take to make?
Total time is about 55 minutes (10 min prep + 45 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 Cinnamon-Spiced Plantain and Coconut 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 Cinnamon-Spiced Plantain and Coconut 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 Cinnamon-Spiced Plantain and Coconut 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 Cinnamon-Spiced Plantain and Coconut Rice Pudding?
Latin American 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.
