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Banana Quinoa Rice Pudding

Do you ever find yourself going through phases where you will cook the same food over and over for weeks -- sometimes months -- on end? Well, that was me with quinoa. A few years back my husband went through a major quinoa eating phase which then rubbed off on our kids. I found myself steaming a pot of it every day and then tossing it with cherry tomatoes, olive oil, lemon and basil; mixing it with shrimp and avoacdo; or using it as the base for Quinoa Mexicana Salad.

Quinoa is a fantastic grain which is rich in protein, calcium and many other essential vitamins and minerals. The only down side for me whenever I make it for my kids is the mess I find under their chairs after dinner (this is my problem with rice too). I can spend a good 10 minutes sweeping those little grains up off the floor and still find more down there a week later.

Without banning quinoa from our dinner repertoire, I turned one of our favorite grains into a dish that tastes incredibly similar to rice pudding and is much more mess-proof. Light and creamy with a delightful coconut-banana flavor, this dish can be served after dinner for dessert, as an after school snack or even as a special breakfast treat.

You may find yourself making a lot more quinoa after trying this recipe, but you'll find a lot less of it on the kitchen floor and a lot more of it in your family's tummies!

[amd-recipeseo-recipe:3]

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Banana Quinoa Rice Pudding (Serves 4-6)

Prep Time: 0 mins Cook Time: 20 mins

nut free

gluten free

Ingredients

  • 1 Cup Quinoa
  • 1 14 oz Can Light Coconut Milk
  • 1 Cup Milk*
  • 2 Ripe Bananas, mashed
  • 3 Tbsp honey
  • 1/2 Tsp Cinnamon

Preparation

1. Place the quinoa in a strainer and rinse with water.
2. Place quinoa, coconut milk and milk in a medium saucepan and bring to a boil. Cover and simmer for 15 minutes.
3. Stir in the remaining ingredients and cook over medium heat for 4-5 minutes stirring continuously until thickened.
4. Pour into individual ramekins and chill for 1-2 hours.*
5. Serve.
* The pudding can also be served warm.
Make N' Share!
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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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81 comments

  • LJ

    Can you sustitute almond milk for milk? Thanks, sounds yummy!!

    leave a comment

    • Catherine

      Yes! You can use almond milk!

      leave a comment

  • Maryea Happy Healthy Mama

    Yum! I would definitely eat this warm. Sounds delicious.

    leave a comment

  • LJ

    Also can you add a Pinterest tab so we can pin?

    leave a comment

    • Rene

      You can pin this with your own \"pin it\" tab on your tool bar.

      leave a comment

  • Jolene

    It calls for \"Rice Bananas\"...do you mean RIPE bananas?

    leave a comment

    • Joanna

      I was wondering the same thing! What are rice bananas???

      leave a comment

    • Tina

      I did the same double take. I think Catherine had rice on the brain. ;)

      leave a comment

    • Meg

      I too did a double take on that one, and agree that Catherine has rice on her mind. :-)
      We love you Catherine and the recipes you provide us with. Thanks for all your hard work.

      leave a comment

    • Robin

      'Mistakes' like that help remind me she's a real person, a real mom, and doesn't have a huge corporation packaging her into a genericized product. Thanks for all you share with us!

      leave a comment

  • Tina

    I can't wait to make this. I was sitting here wondering if I have coconut milk in the pantry so I can make it tonight.

    leave a comment

  • Gail

    What can be substituted for coconut milk?

    leave a comment

    • Renee

      Yes I have the same question. What can be substituted for coconut milk? My son is allergic. Thanks!

      leave a comment

  • Michele

    Could I use the kind of coconut milk that comes in a carton in the dairy dept next to the soy/almond milks in place of the canned type? Not sure, but I think it may be quite different. I am trying to avoid cans due to BPA. If not, what would be a good sub for the coconut milk? Thanks.

    leave a comment

    • Michelle

      I was wondering the same about the canned coconut milk...but I don't think there's a way around it. :(

      leave a comment

    • A J

      I've already taken dried organic coconut and soaked it in water then strained it. it gives it a bit of flavor. maybe reducing dried coconut over heat and mixing it w/ coconut milk would be an option if you don't mind the texture of shaved coconut in the dish. i've also made wee coconut sweet potatoes by doing the same thing. you could taste the coconut. it's not ideal, but better then bpa which i avoid too.

      leave a comment

    • Catherine

      I think that one is thinner and sweeter than the canned variety. I'm not sure as I have not tried it, but after some research online it seems that is the case.

      leave a comment

    • Catherine

      Rereading this I realized I think you're talking about coconut creamer you find in the refrigerator case. I use it in my coffee everyday. It could be used as it's similar in thickness to canned coconut milk, but know it has some cane sugar, unlike canned coconut milk which is unsweetened.

      leave a comment

    • Joanna

      I'm going to try this with almond milk (since that's what I have on hand) and coconut oil (which is extremely healthy and has a wonderful coconut flavor). I'm hoping that will be a yummy substitution while avoiding the BPA in canned coconut milk!

      leave a comment

  • Heather

    Can you post a link to the Quinoa Mexican Salad too? That also sounds wonderful.

    leave a comment

    • Catherine

      http://b12.ba4.myftpupload.com/2008/12/07/quinoa-mexicana-salad/

      leave a comment

  • Olivia

    Is there a way to do this and make it like \"traditional\" rice pudding?

    leave a comment

  • Charsiubau

    That looks and sounds so delicious! Thanks for the recipe. I have never cooked quinoa before. I really have to try it. Quinoa is already put on my shopping list :)

    leave a comment

  • Lorelei

    I'm curious about how to substitute the coconut milk as well. I have shaved coconut in the house, and two very ripe bananas, so I'd like to make this today. I might just try adding the coconut shavings and let you all know how it turns out.

    leave a comment

    • Catherine

      The coconut milk gives this recipe that extra boost of flavor and creaminess. You could use all regular milk, but it won't come out quite as luscious. Although, coconut shavings would be a yummy addition!

      leave a comment

  • Brianne

    I have been trying new things with quinoa, too, and this may have to be added to the repertoire.

    leave a comment

  • kenya's Friend

    filled four ramekins and a not-so-small bowl. the ramekins are chilling in the 'fridge and i'm chill in' with the warm bowl of awesomeness, you genius.
    thanks!

    leave a comment

  • MT

    Would vanilla soymilk be an ok substitute?

    leave a comment

    • Catherine

      A substitute for the regular milk? Yes! I like the coconut milk because it adds texture and creaminess.

      leave a comment

  • Jane

    Do you think a 13 months old can eat it? I'm not sure about the texture of it my daughter only have 4 teeth.

    leave a comment

  • Shirley

    Your recipe just says Milk for the milk part. What is the lowest fat content milk that you would be able to use so as to not lose the creaminess? Could you go as low as 1% MF?
    Thanks.

    leave a comment

    • Catherine

      I wouldn't go lower than 2%!

      leave a comment

  • LJ

    http://www.amazon.com/gp/aw/d/B001HTJ2BQ
    FYI this company has BPA cannned free coconut milk.I bought at whole foods ...
    There are a few companies that have BPA free cans you just have to look in advance;)

    leave a comment

  • Brixie

    I think this Let's Do...Organic Creamed Coconut would be a good alternative when you're trying to avoid BPA cans. I'm hoping to find it at my local health food store. If not, to amazon I go!

    http://www.amazon.com/Lets-Do-Organic-Creamed-Coconut/dp/B00113ZZ5U/ref=sr_1_6?s=grocery&ie=UTF8&qid=1329405006&sr=1-6

    leave a comment

  • Julie

    My son has two teeth and he's able to handle a quinoa dish that I make that is very similar to this. The grains of quinoa are tiny and tender.

    leave a comment

  • Melissa

    Could I substitute something else for the bananas? Any suggestions? I'm thinking pureed mango? My hubby simply won't eat bananas!:( Or do you think it would work by just omitting them?

    leave a comment

    • Catherine

      The banana adds so much flavor! You can omit it if you really don't like banana, or substitute another mashed or pureed fruit!

      leave a comment

  • Mya

    this is sooo good! I'm not that crazy about quinoa, this is the best way I've had it so far!

    leave a comment

  • Aprille

    What do u think of adding cardamom and ginger to this? I have been making a rice pudding in my slow cooker with these spices and saffron, although I think the saffron would not pair well.

    leave a comment

    • Catherine

      Those would be fabulous in this! I have been using a lot of cardamom recently, too!

      leave a comment

  • Kendall Bak

    FYI, Native Forest Coconut Milk cans are BPA free. :)

    leave a comment

    • Dolly

      Thank you very much for writing about this brand. I buy these ones now since they are BPA free lined. Many thanks!

      leave a comment

  • Peggi

    Can you give me a non-nut substitute for the coconut milk? We have a tree nut allergy in our household and can't use coconut.

    leave a comment

    • Catherine

      The coconut milk adds body and flavor. You can use all regular milk if you prefer, I just love the flavor of coconut!

      leave a comment

    • Whitney

      This comment is a year overdue, but in case you haven't found out by now, coconut is in no way, shape or form a nut. Only people who have tested positive for a coconut allergy should avoid it (and it's a very rare allergy). The tree-nut allergic among us (which includes my kiddos) are fine to consume it!

      leave a comment

  • Nicole

    Do you think you could make this with amaranth?

    leave a comment

  • Chrissyjoy

    made this for breakfast for myself and my 17m/o ... we both loved it, and it was our first time trying quinoa. :))) delishhhh.

    leave a comment

  • Fav Finds Week Nineteen

    [...] i’m a HUGE rice pudding fan.  interested to try this. [...]

    leave a comment

  • Amie

    I'm apparently having an equipment failure problem over, of all things, the straining step. None of my strainers have holes small enough that the Quinoa doesn't fall through. I have the same issue with Orzo. Any suggestions?

    leave a comment

    • Catherine

      I have fine-mesh strainers for that type of job! I use them for rinsing rice, too!
      Here are the ones I have:
      http://astore.amazon.com/weelicious-20/detail/B00428M7PM
      http://astore.amazon.com/weelicious-20/detail/B00004OCLX

      leave a comment

    • Trina

      Anything mesh-like... a mesh splatter shield, cheesecloth, even clean pantyhose could work in a pinch ;)

      leave a comment

  • Tara

    I substituted So Delicious Vanilla Coconut milk (the ones that comes in a box) and added a cinnamon stick and 2 cardamom pods while cooking. It came out delicious. I then added banana but actually prefer it without if I'm going to use the vanilla coconut milk, cinnamon stick and cardamom. But even with the banana its very good and creamy.

    leave a comment

  • Blythe

    I made this for my girls and it was a huge hit!!! I am always looking for new breakfast ideas. Any other quinoa breakfast combos that you come up with would be much appreciated.
    Thanks so much,
    Blythe

    leave a comment

  • Melanie

    Just made this, am eating a bowl of the still-warm pudding right now. Garnished my bowlful with a few dried strawberries. Delicious!

    leave a comment

  • Tonia

    have been eating this all week. we are HUGE fans of rice pudding, me and the kids can eat it everyday if we could.
    found that Jasmine rice is our favorite to use until we tried Quinoa. I have had quinoa in the cupboard now for a little while and would only use it with beans and sauce.
    this tasted amazing with some raisins and a sprinkle of nutmeg :)

    leave a comment

  • Lauren

    We made this recipe a few days ago! I really enjoyed it....my kids thought it was *okay*.....but I did let them add some colored sprinkles on top to give it some color (maybe not a healthy addition, but it was fun for the kids!)

    leave a comment

  • Brenda

    Great for breakfast!!

    leave a comment

  • Reich

    How many cups is 1 14 oz can of coconut?

    leave a comment

    • Catherine

      1 2/3 cups! :)

      leave a comment

  • Ana

    I made this for someone with dietary restrictions (no dairy, no refined sugar or sweeteners); I replaced the milk and coconut milk with 2 cups of unsweetened almond milk, left out the honey and added in a handful of raisins and dried dates. It turned out delicious - maybe even a bit too sweet! Will cut down on the dates next time.

    leave a comment

  • DrKylanol

    I hate cooked bananas so I modified the recipe and it came out AWESOME:
    I used 3/4 cup raisins instead of 2 bananas, agave instead of honey, more cinnamon than listed (2ish tsp), 2 tsp of stevia & splash of vanilla extract.

    leave a comment

  • Kellie

    Is there anything I could do with this if I have way too many leftovers? I was thinking of using it in place of bananas for your banana muffins?? Or that might not work at all?

    leave a comment

    • Catherine

      Hmmm that might be interesting!

      leave a comment

  • Elizabeth Rabago

    We love this recipe! Its so yummy. I was wondering if maybe i could add chia seeds? And at what point could I add them?

    leave a comment

    • Catherine

      Yes, I think chia seeds would be lovely in this! I would add after cooking and before chilling! Stir thoroughly!

      leave a comment

  • Sheila Rossi

    Yummy! I had to stand over the pot and keep tasting it just to make sure it was ok....and it was... with every single bite!

    I only had 1/2 banana in the house and it still imparted a delicious banana flavor. Thanks so much for this recipe!

    leave a comment

  • Chelsey

    How long will this keep in the fridge?

    leave a comment

    • Catherine

      About 1 week!

      leave a comment

  • Angie

    Made it with millet and 14 oz of soy milk instead of quinoa and regular milk. We have a milk allergy in the house and were out of quinoa. It tasted great!!

    leave a comment

  • China

    Hi, ive tried serval of your recipes and they've all been great! What kind of honey do you use?

    leave a comment

  • China

    Hi, ive tried serval of your recipes and they've all been great! What kind of honey do you use?

    leave a comment

  • China

    Hi, ive tried serval of your recipes and they've all been great! What kind of honey do you use?

    leave a comment

  • lrichards42

    I ran out of quinoa and really want to make this in the morning. I have tons of rice though, will rice work? I'm guessing it will based on the recipe name, but what kind would be best? I have Jasmine, brown rice, white rice, and maybe a couple others. Love your website!

    leave a comment

  • hlf25

    I added chia seeds to this. Delicious!

    leave a comment

  • Dolly

    Very nice recipe, Thanks!

    leave a comment

  • Iman Ahmed

    seems delicious but quinoa isn't easy to find in my country can I use rice or oats instead
    Thanks

    leave a comment

    • McCord

      I haven't tested this recipe with rice or oats as they both have different cooking times, but let me know if you do and how it turns out!

      leave a comment

  • Jessica

    I couldn't find light coconut milk so I used regular and it turned out way too sweet but delicious!! I think ill try without honey next time. I will now be making this instead of my rice pudding that never turns out. Thank you for another great recipe!!

    leave a comment

    • McCord

      So glad you liked it!

      leave a comment

  • SusieHmMkr

    I'm thinking for anyone not a fan of bananas, use natural unsweetened applesauce instead, it might taste like an apple pie : ) Also, I wonder if a nice summer tropical version would be
    to use just a half can of coconut milk with the difference made up with natural pineapple juice, omit the sugar and cinnamon but add 1-2 tsp vanilla ...though I'd probably add some unsweetened shredded coconut because I just love coconut with banana and pineapple!

    leave a comment

    • McCord

      Great ideas!

      leave a comment