Coconut Black Rice Pudding

I saw a recipe for Black Rice Pudding with coconut & banana in At Home in the Whole Food Kitchen a while back, bought the black rice, put it in my cupboard and promptly forgot about it.  I didn’t make the recipe before for 2 reasons;  (1) it only uses half a can of coconut milk which is so annoying because what am I supposed to do with the other half?  (2) it needs to simmer for an hour on the stovetop.  Well, now I am sitting at my kitchen table all day anyway, and decided no one is here stopping me from using the whole dang can.  Lol I said dang.  I’m trying to keep it clean, ok?

Despite only having 1 Tbsp of honey for the whole batch, this recipe tastes wonderfully sweet – almost like a dessert.  I think it would actually make a great dessert for a tropical themed dinner.  I served it with sliced banana, toasted desiccated coconut and a drizzle of a thin pineapple smoothie I made out of 1/2 cup frozen pineapple chunks and 1/2 cup unsweetened almond milk.  The pineapple flavour cuts the sweetness, so if you want it very sweet you should omit.  Really I’d say the only mandatory topping is the sliced banana.  You’re going to love this!  

Coconut Black Rice Pudding


  • 1 cup black 'forbidden' rice, soaked over night in at least 4 cups water
  • 1 can full-fat coconut milk
  • 1/2 cup unsweetened almond milk
  • pinch of salt
  • 1 Tbsp honey
  • 4 sliced bananas
  • 1/2 cup toasted desiccated coconut (toast on baking sheet in oven 200C 3-4 minutes - watch carefully as it will burn)
  • optional: pineapple smoothie for drizzling (1/2 cup pineapple, 1/2 cup unsweetened almond milk blended)


  1. Drain & rinse rice and place in pot.
  2. Add coconut milk, almond milk. 1 coconut can full of water and a pinch of salt.
  3. Bring to a boil, then cover and reduce to low heat.
  4. Simmer for 1 hour, stirring every 15 minutes to keep from sticking.
  5. Turn off heat, stir in honey and adjust salt to taste.
  6. Let stand uncovered for 10 minutes while you prepare the coconut & bananas.
  7. Divide into 4 bowls and top each with 1 sliced banana, toasted coconut & pineapple smoothie.
BreakfastKaleigh Briggs