Warm Caramelized Banana and Coconut Rice Pudding
A comforting rice pudding with coconut milk and warm caramelized bananas for a tropical twist. This caribbean-inspired desserts ready in about 45 minutes layers arborio rice, full-fat 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 370 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 arborio rice
- 3 cups full-fat coconut milk
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 large, sliced into 1/2-inch rounds bananas
- 2 tbsp unsalted butter
- 3 tbsp packed brown sugar
- 1/2 tsp ground cinnamon
- a pinch sea salt
Instructions
- Step 1: In a medium heavy-bottomed saucepan, combine 3/4 cup arborio rice, 3 cups full-fat coconut milk, and 1/2 cup granulated sugar; bring to a gentle simmer over medium heat, stirring frequently to prevent sticking.
- Step 2: Reduce heat to low and cook the rice mixture uncovered, stirring occasionally, for about 25-30 minutes until the rice is tender and the pudding has thickened to creamy consistency.
- Step 3: Remove the pudding from heat and stir in 1 tsp vanilla extract and a pinch of sea salt; cover and set aside to keep warm.
- Step 4: In a large skillet over medium heat, melt 2 tbsp unsalted butter with 3 tbsp packed brown sugar and 1/2 tsp ground cinnamon, swirling the pan until the mixture is bubbly and caramel begins to form.
- Step 5: Add 2 large bananas sliced into 1/2-inch rounds to the skillet and cook for 2-3 minutes per side until golden and caramelized, turning gently.
- Step 6: To serve, spoon the warm coconut rice pudding into bowls and top each with caramelized bananas and a drizzle of the pan sauce.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Warm Caramelized Banana and Coconut Rice Pudding take to make?
Total time is about 45 minutes (10 min prep + 35 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 Warm Caramelized Banana 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 Warm Caramelized 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 Warm Caramelized 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 Warm Caramelized 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.
