Banana Quinoa Rice Pudding is a hearty, delicious breakfast that everyone will love! It’s light and creamy with a delightful coconut-banana flavor.

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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 avocado; or using it as the base for Quinoa Mexicana Salad.

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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 — enter Brown Rice Cakes). I can spend a good 10 minutes sweeping those little grains up off the floor and still find more down there a week later.

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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.

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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! Let me know if you make this one by tagging me on social media!

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Banana Quinoa Rice Pudding

Banana Quinoa Rice Pudding is a hearty, delicious breakfast that everyone will love! It's light and creamy with a delightful coconut-banana flavor.
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Servings: 4
Author: Catherine McCord
Cook Time 20 minutes
Total Time 20 minutes

Ingredients  

  • 1 cup quinoa, rinsed and drained
  • 1 14 ounce can coconut milk, light or whole
  • 1 cup milk
  • 2 ripe bananas, mashed
  • 3 tablespoons honey
  • 1/2 teaspoon cinnamon

Instructions 

  • Place the quinoa in a strainer and rinse with water.
  • Place quinoa, coconut milk and milk in a medium saucepan and bring to a boil. Cover and simmer for 15 minutes.
  • Stir in the remaining ingredients and cook over medium heat for 4-5 minutes stirring continuously until thickened.
  • Pour into individual ramekins. Serve warm or chill for 1-2 hours.
  • Serve.

Notes

This pudding can also be made in a rice cooker 

Nutrition

Sodium: 30mg | Sugar: 14g | Fiber: 3g | Cholesterol: 5mg | Calories: 320kcal | Fat: 17g | Protein: 7g | Carbohydrates: 40g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a 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. I create simple, healthy recipes the whole family will love.

Comments

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

  2. 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!

  3. 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!!

  4. 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!

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

  6. 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!

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

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

  9. 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!!

  10. 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!

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

  12. 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?

  13. 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?

  14. 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.

  15. 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.

  16. 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!)

  17. 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 🙂

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

  19. 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

  20. 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.

  21. Anything mesh-like… a mesh splatter shield, cheesecloth, even clean pantyhose could work in a pinch 😉

  22. 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?

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

  24. 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!

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

  26. 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.

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

  28. 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.

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

  30. 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?

  31. 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.

  32. 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.

  33. 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.

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

  35. 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!

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

  37. 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!

  38. 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.

  39. 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 🙂

  40. 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!

  41. 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.

  42. 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.

  43. 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.

  44. I was wondering the same about the canned coconut milk…but I don’t think there’s a way around it. 🙁

  45. 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.

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

  47. 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.

  48. ‘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!

  49. 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.

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