Coconut Rice Pudding with Flambeed Bananas


It is hard to believe that something this easy to make can taste so delicious.Whenever I make this, temptation strikes — I fantasize about not sharing it andeating the whole thing myself.


Coconut Rice Pudding with Flambeed Bananas
Serves 8
  1. • Small to medium (2 to 31⁄2 quart) slow cooker
  2. • Lightly greased slow cooker stoneware
  3. 3⁄4 cup short-grain brown rice 175 mL
  4. 1 can (14 oz/400 mL) coconut milk
  5. 1 cup water 250 mL
  6. 1⁄2 cup coconut sugar 125 mL
  7. 1 tsp almond extract 5 mL
  8. Pinch sea salt Pinch
  9. Banana Topping
  10. 3 tbsp butter 45 mL
  11. 3 tbsp coconut sugar 45 mL
  12. 4 bananas, sliced
  13. 1⁄4 cup amaretto liqueur 60 mL
  14. 1⁄4 cup toasted shredded unsweetened coconut 60 mL
  1. 1. In prepared slow cooker stoneware, combine rice, coconut milk, water, sugar, almond extract and salt. Cover and cook on High for 3 to 4 hours, until rice is tender. Uncover and stir well. Serve hot or transfer to a bowl, cover tightly and chill for up to 2 days.
  2. 2. Banana Topping: In a skillet over medium heat, combine butter and sugar. Cook, stirring, until butter melts and mixture is smooth. Add bananas and cook, stirring, until tender, about 5 minutes. Sprinkle amaretto evenly over top and, standing well back, ignite. Allow liqueur to burn off. To serve, spoon pudding into bowls, top with bananas and garnish with toasted coconut.
  1. Vegan Alternative
  2. Substitute an equal quantity of non-hydrogenated margarine or butter substitute for the butter.
  3. Tip
  4. To toast coconut: Spread on a baking sheet and place in a preheated 350°F (180°C) oven, stirring once or twice, for 7 to 8 minutes.
Judith Finlayson
Posted in Desserts, Gluten-Free, Recipes, Vegetarian & Vegan.


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