This Dairy Free Banana & Coconut Rice Pudding is like eating a hug. It wraps you up in wonderful smells, from deep inside the subconscious.
Smells of childhood and carefree days. I could eat this rice pudding every day for the rest of my life and never get bored of it.
Dairy Free Banana & Coconut Rice Pudding
Prep Time
10 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 40 mins
Course: Dessert
Cuisine: British
Keyword: Dairy Free Banana & Coconut Rice Pudding
Servings: 8
Calories: 239 kcal
Ingredients
- 110 g pudding rice short-grained white rice
- 1 can coconut milk
- 2 bananas chopped into largish chunks
- 1 pint soya milk cows milk is fine too!
- 40 g sugar
- ½ a freshly grated nutmeg or 1tsp of ground nutmeg sounds a lot, but it's not in the slightest OTT
- 25 g butter
Instructions
- Preheat your oven to 150/300/gas 2
- Lightly grease a baking dish that is roughly 8 inch diameter and 3 inches deep.
- Pop the rice & sugar into the baking dish. Pour the 2 different milks over and stir well. Add the banana pieces evenly. Grate the nutmeg over the top and dot with small pieces of butter.
- Bake for 1¼ - 1½ hours, stirring every 30 mins or so, until the top has that delicious patchy brown skin, the rice has become swollen and soft, and the whole thing is infused with the scent of coconut & nutmeg. Gorgeous.
- PS this is the first time I've made a dairy free rice pudding and I was stoked that it tasted so good, and so reminiscent of childhood pudding. The addition of coconut milk is, in my opinion, totally genius. If I do say so myself :)
Nutrition Facts
Dairy Free Banana & Coconut Rice Pudding
Amount Per Serving
Calories 239 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 10g63%
Cholesterol 6mg2%
Sodium 59mg3%
Potassium 309mg9%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 10g11%
Protein 4g8%
Vitamin A 330IU7%
Vitamin C 7.3mg9%
Calcium 97mg10%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.
Deborah says
What is pudding rice?
Jane Sarchet says
Great question Deborah, that’s what we call short grained white rice in the UK. Apparently you can use any rice that gives a ‘soft, creamy, slightly sticky result’.
Sorry for the confusion.
Janie x
Karen says
Now why don’t I live next door so I can sample all these delicious things that come out of your kitchen??? I’m drooling ….. xxxx
Jane Sarchet says
Hehe, my brother lives next door and he quite often sees food on here & can’t understand why it didn’t make it round to his house!
Next time you visit the UK Karen, make sure you include Cornwall on your itinerary. I’ll feed you up :)
narf7 says
YUM! I guess the bananas could be substituted with prunes, dates, figs, anything not too wet that would enhance the sweetness and the unctious texture of the coconutty rice…again YUM! and thanks for this wonderful idea :)
Jane Sarchet says
Oh, now figs would work. Fig, coconut and dark rum. Please drop by again and spark new recipes narf! :)
Janie x
Tammy/Our Neck of the Woods says
Soooo yummy! I recently tried rice pudding with coconut milk and couldn’t believe how good it was. Yours looks so delicious!
Jane Sarchet says
Really? And there I was thinking I’d invented it :)
Buttons says
MMMMMM. B
[email protected] says
Hi Jane,
Looks yummy with the banana. I tend to make this with cardamom coz I am a cardamom addict :).
skyisblu says
Oh my…WOW. I made this using ONLY coconut milk and it is absolutely to die for. And it’s all mine – the bf doesn’t like coconut!
Jane Sarchet says
Pahahahaha! Shame ;)
Glad you enjoyed it!
Janie x