Great Breakfast Alternative - Banana Maple & Cocoa Nibs Rice Pudding

Banana Maple & Cocoa Nibs rice pudding recipe
Cocoa Nibs add a wonderful chocolate taste and aroma to this fruit rice pudding recipe..

This Banana Maple & Cocoa Nibs rice pudding flavour is wonderful as a warmed up breakfast. Top it off with granola, more maple syrup or a dusting of cocoa powder. It is low in added sugar but the ripe banana makes up for that. I love using the PC Cocoa Nibs in my rice pudding recipes. From what I've read, cocoa nibs are bits of fermented, dried, roasted and crushed cacao bean. That's it! They have a nice crunchiness to them and an intense chocolate aroma and flavour, but aren't sweet at all. I left them unground for this flavour, so they look like little chocolate chips throughout the pudding. These would be great as a snack food or mixed into a granola or trail mix.


This fruit rice pudding flavour could also serve as an awesome dessert. Once it is prepared, try placing some in a greased (coconut oil works well) oven proof dish and adding your favorite crumble topping on top. Bake it at 350 degrees until the crumb topping gets toasted and browned. Remove it from the oven and add freshly whipped coconut milk or whipped cream. A nice splash of something like Kahlua or your favorite liquor turns this fruit rice pudding flavour into a wonderful end-of-meal celebration. All of my rice pudding recipes are versatile in that respect. They can be enjoyed in a multitude of ways. Find yours!

This flavour is easy to make.

Chopped banana for fruit rice pudding
A pastry cutter or potato masher work great to chop up the banana into small pieces while retaining some of their texture..
  1. Rinse and drain 15 oz of Calrose medium grain rice in water. Repeat 2 more times. Set aside.

  2. In a medium sized saucepan, place the contents of 2 lbs of bananas, 1 cup of water and 8 oz of real maple syrup. Using a hand held potato masher, a hand held pastry cutter or even a fork, cut the banana up into small pieces.

  3. Place the banana pot on a medium heat and cook until it comes to a boil. Reduce heat to a simmer.

  4. Add 1 can of coconut milk (minus 1 Tbsp set aside) to the cooked banana. Then fill the empty tin with water and add that along with 2.5 oz of cocoa nibs (approx. 2 1/2 Tbsps) and 4 oz of brown sugar. Stir sauce together and place on a medium heat until it comes to a low boil. Reduce the heat to a simmer and cover.

  5. In a 2nd medium sized saucepan add 36 oz of water and the 1 Tbsp of coconut milk that was reserved in Step 4.

  6. Bring the water pot to a boil covered. Add the rinsed and drained rice. Stir to make sure rice isn't stuck to the bottom of the pot. Cover the pot and reduce the heat to the lowest setting. Set a timer for 20 minutes.

  7. After 20 minutes turn off the rice heat and leave covered for an additional 10 minutes.

  8. After 10 minutes, empty the cooked Calrose rice into the banana sauce. Incorporate well. Bring the whole pot to a simmer, stirring occasionally. Once it is heated through thoroughly, turn off the heat. Allow it to cool on the counter or on a cooling rack, covered for 15 to 20 minutes.

  9. Empty the Banana Maple & Cocoa Nibs fruit rice pudding into a heat proof/food grade container, cover and place in the fridge to cool or serve it up hot. The rice pudding will keep for two weeks covered in the fridge or it can be portioned into smaller containers and placed in the freezer, in freezer grade containers, for months.

  10. Consult the How to Freeze & Thaw page for more tips and tricks. Consult the Simply Fruit Rice Puddings Basic Ingredients page and Basic Techniques page for more information on cooking your very own Gluten free, Dairy free and Vegan fruit rice pudding.

  11. All that's left is to enjoy!


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