Roasted Banana and Coconut Rice Pudding
Creamy coconut-infused rice pudding topped with caramelized roasted bananas for a tropical-inspired comforting dessert. This caribbean-inspired desserts ready in about 50 minutes pairs short-grain rice, water, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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
- 3/4 cup short-grain rice
- 1 1/2 cups water
- 2 cups coconut milk
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2, sliced into 1/2-inch thick rounds ripe bananas
- 2 tbsp unsalted butter
- 3 tbsp brown sugar
- 1/2 tsp ground cinnamon
- 1/4 cup, for garnish toasted shredded coconut
Instructions
- Step 1: In a medium saucepan, combine 3/4 cup short-grain rice and 1 1/2 cups water; bring to a boil over medium-high heat, then reduce to low and simmer uncovered for 10 minutes until water is mostly absorbed.
- Step 2: Stir in 2 cups coconut milk and 1/2 cup granulated sugar; cook over low heat, stirring frequently, for 20-25 minutes until rice is tender and pudding is thick and creamy.
- Step 3: Remove from heat, stir in 1 tsp vanilla extract, and set aside.
- Step 4: Meanwhile, heat 2 tbsp unsalted butter in a large skillet over medium heat; add 2 sliced ripe bananas, 3 tbsp brown sugar, and 1/2 tsp ground cinnamon.
- Step 5: Cook banana slices, turning occasionally, until caramelized and softened, about 5-7 minutes.
- Step 6: Spoon rice pudding into serving bowls, top with warm roasted bananas, and sprinkle 1/4 cup toasted shredded coconut over each serving before serving.
Frequently asked questions
How long does Roasted Banana and Coconut Rice Pudding take to make?
Total time is about 50 minutes (10 min prep + 40 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 Roasted Banana and Coconut 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 short-grain rice from drying out.
Can I substitute ingredients in Roasted Banana 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 Roasted Banana 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 Roasted Banana and Coconut 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.
