Side view of purple rice coconut pudding in single serve glass dishes.

Purple Rice Coconut Pudding

This antioxidant heavy Purple Rice Coconut Pudding comes to us from our friend Kristina of @EatChoFood in partnership with USA Rice and TheFeedfeed.

  • Servings
  • Prep Time
    10 min
  • Cook Time
    50 min
  • Total Time
    1 hr


  • 1 (14 ounce) can full-fat coconut milk
  • 1 cup water
  • ½ cup U.S.-grown purple rice
  • ½ teaspoon salt
  • 1 egg
  • ⅓ cup white sugar
  • coconut cream, optional
  • toasted, shredded coconut, optional

Caramelized Bananas:

  • 1 banana
  • 2 tablespoons butter
  • 2 tablespoons brown sugar


  • In a medium pot bring coconut milk, water, purple rice, and salt to a boil. Reduce heat to a simmer and continue to cook for 40-45 minutes, stir every 5 minutes to prevent rice from burning to the bottom.
  • Mix together egg and white sugar in a small bowl. Temper the egg mixture by slowing whisking in ½ cup of hot coconut milk mixture. Add the egg mixture into the rice and whisk for another 5-8 minutes until thick and creamy. Allow to cool until serving.
  • Melt butter and brown sugar in a skillet. Cut the banana in half lengthwise and then cut in half again to get 4 segments. Place the bananas in the skillet cut side down and cook for 5 minutes until caramelized.
  • Fill 4 containers or serving bowls with the purple rice pudding and top with a segment of caramelized banana. Garnish with coconut cream and toasted shredded coconut. Serve warm or chilled.