in Dessert Recipes

Banana coconut rice

updated

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Ingredients for 1 servings:

  • 30 g butter
  • 1 pinch of cardamom
  • 250 g rice pudding
  • 600 ml coconut milk or soy milk
  • 2 bananas
  • 1 pinch of salt
  • 50 g desiccated coconut
  • some agave syrup
  • 1 packet of vanilla sugar
  • n. B. Cinnamon powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Rice pudding cooked in coconut milk or soy milk, with bananas

Melt the butter in a large saucepan over medium heat. Reduce the heat to low, add the rice pudding and spices, and sauté briefly. Top with the coconut milk or soy milk. You can also mix both. Peel and chop the bananas, and add them as well. Season with agave syrup, salt, vanilla, and desiccated coconut, if desired, and simmer for about 10-15 minutes, stirring frequently. Remove from the heat and let cool slightly. Serve lukewarm and sprinkle with cinnamon, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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