Coconut Banana Rice Pudding

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July 19, 2025

The first time I ever tried any type of rice pudding was on a Christmas trip to Denmark in 2015. Six months later, I visited again and we celebrated Jul i Juli (Christmas in July) with my favorite traditional Danish dessert during an untraditional time of year: rice pudding in summer! Some years later, I asked min danske mor, Inga, for a rice pudding recipe recommendation, and she mailed me some Vaniljepulver (vanilla powder). I made Risalamande, rice pudding mixed with whipped cream, sugar, vanilla, and chopped almonds, more often (too often) to practice the dish, enjoy a sauce made from local Palisade, Colorado cherries and to feel closer to my Danish loved ones.

This dessert was created from my love of rice pudding. I found myself one day with a leftover can of coconut milk, just enough arborio rice and the desire for something delicious. Alas, a relatively low-sugar coconut banana rice pudding was imagined and tested! This recipe is one I love to make because it’s easy, quick to bring together, and has actually never failed me! I always pick up an extra can or two of coconut milk so I can make this rice pudding when I’m craving a sweet treat or have a few ripe bananas to work with.

Servings: 6-8 servings

Equipment:

small/medium pot
measuring spoons
measuring cups
can opener
strainer
mixing spoon
fork

Ingredients:

1 cup Arborio rice
1 can (13.5oz) coconut milk
2 ½ cups water
¼ cup sugar
½ tsp salt
2-3 ripe bananas
1 tsp vanilla extract or vanilla paste
1 tbsp maple syrup *optional*

About the ingredients:

I have made this recipe a handful of times and each time I have reduced the amount of sugar used; feel free to further reduce the amount! Sometimes I add maple syrup and sometimes I don’t, so I will leave that ingredient as optional! If you've never opened a can of coconut milk and you like coconut, prepare for a surprising delicacy! During transportation, the coconut milk cans get shaken up, creating a coconut cream inside the can. It's more like a firm coconut oil consistency than a cream, but it's sooo tasty; you must try a bit straight from the can!

Directions:

Step 1: Add water and the entire can of coconut milk to the pot and bring it to a low boil over the stove.

Step 2: Once boiling, add sugar, salt, and vanilla to a pot and mix together well.

Step 3: Rinse the rice in the strainer under running water, then add the rice to the pot. Stir well.

Step 4: Bring everything back to a low boil, this time with the pot lid on, if available. Keep it hot enough to boil, but not so hot that it boils up to the lid.

Step 5: Continue to stir occasionally to prevent burning on the bottom.

Step 6: Mash 2-3 ripe bananas into a small bowl or cup using a fork.

Step 7: When the rice is soft and nearing the desired consistency, remove the lid, add the bananas, and maple syrup, and mix well.

Step 8: Cook the rice pudding with the lid off for a few minutes more to remove any extra liquid.

Step 9: Remove the pot from the stove top to prevent overcooking, burning or unnecessary sticking on the bottom.

Step 10: Refrigerate, and serve hot or cold for up to 3 days.

Step by step with images:

Step 1: Add water and the entire can of coconut milk to the pot and bring it to a low boil over the stove.

Step 2: Once boiling, add sugar, salt, and vanilla to a pot and mix together well.

Step 3: Rinse the rice in the strainer under running water, then add the rice to the pot. Stir well.

Step 4: Bring everything back to a low boil, this time with the pot lid on, if available. Keep it hot enough to boil, but not so hot that it boils up to the lid.