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.


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.


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


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
Cook Time 20 minutes
Total Time 20 minutes


  • 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


  • 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.


This pudding can also be made in a rice cooker 


Calories: 320kcal | Carbohydrates: 40g | Protein: 7g | Fat: 17g | Cholesterol: 5mg | Sodium: 30mg | Fiber: 3g | Sugar: 14g
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.


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

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