Rice pudding with banana and coconut (low FODMAP, gluten free, vegan)

Coconut rice pudding with caramelized banana


  • 1 cup short grain rice 
  • 1 stick of cinnamon
  • pinch of salt
  • 2 bananas, sliced
  • 2 tsp brown sugar
  • 3 tbsp white sugar
  • 1 tsp vanilla essence
  • 400 ml light coconut milk (from can)
  • 1 tsp ground cinnamon


  • In a rice cooker, cook the rice with 3 cup of water, add a stick of cinnamon, a few cloves and a pinch of salt. 
  • Transfer the cooked rice to a saucepan; remove the cloves and cinnamon stick; add coconut milk, white sugar,  vanilla, bring it to simmer for 5 minutes, stir frequently; Add a little water if desired.
  • In a microwave, cook the banana in a bowl with a little water, covered, on high setting for 3 minutes.
  • Put the cooked banana pieces on a piece of foil on top of a tray; sprinkle brown sugar over the banana; grill under a hot grill for approx. 3-4 minutes or until the sugar starting to caramelize.
  • Serve the pudding warm or chilled, sprinkled with ground cinnamon, add caramelized  banana on top.



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