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 239Calories 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.