Banana Coconut Rice Pudding
Serves: 6
Prep time: 5 minutes
Cook time: 25 minutes
½ serves per portion
Recipe courtesy of the Country Kitchens 2026 Country of Study Collection – Samoa
Ingredients:
- 1 cup short grain rice
- ¼ cup brown sugar
- 2 x 375ml cans light and creamy coconut flavoured evaporated milk or lite coconut milk
- 1 teaspoon vanilla extract
- 3 bananas, thinly sliced
- Cinnamon, for garnish
Method:
- ADD rice and 2 cups of water in a saucepan, bring to the boil and then reduce to medium heat.
- COVER rice and cook for 5 minutes or until most of water is absorbed.
- ADD sugar, coconut milk and vanilla essence before bringing it to the boil again.
- REDUCE heat to low and simmer for 20 minutes, stirring occasionally to prevent sticking, until rice is soft and liquid is fully absorbed.
- SERVE rice topped with banana slices (½ banana per serve) and sprinkle with ground cinnamon.
What's Great About It:
Our Samoan banana coconut rice pudding is a simple, budget-friendly recipe made with everyday ingredients. The ripe bananas add natural sweetness, and whilst not traditional, any fruit can be substituted depending on what’s available — mango, berries, papaya, sliced stone fruit, or kiwifruit all work well. It’s easy to make, versatile, and delicious served warm or chilled.
