Cook up this healthy, plant-based whole grain Instant Pot Brown Rice Banana Pudding in minutes, thanks to the power of an Instant Pot! If you don’t have an Instant Pot, no problem—just cook the easy banana pudding in a pot on the stove. I have always loved banana rice pudding, as my mother used to make it for me as a child. That’s what inspired me to create this instant pot rice pudding recipe, which is so nutritious, you can even serve it for breakfast! With only a few whole ingredients—brown rice, coconut milk beverage, cornstarch, spices, agave, ripe bananas, and coconut, you can feel so good about this wholesome banana pudding, which is gluten-free and vegan too. This healthy vegan rice pudding is simply packed with whole grains and fruits, with no added oils or salt, and very minimal added sugars. You can get this no bake banana pudding recipe on the table in no time! Try swapping the mashed bananas for diced peaches or strawberries for a new twist on flavors.
Instant Pot Vegan Brown Rice Banana Pudding
Total Time: 35 minutes
Yield: 8 servings 1x
Diet: Vegan
Description
Make up this classic healthy Instant Pot Vegan Brown Rice Banana Pudding the easy way with just a few whole ingredients, including brown rice, banana, and coconut.
Instructions
Instant Pot Directions:
- Place rice, water, coconut milk beverage, cornstarch, cinnamon, cardamom, and agave nectar in the container of an Instant Pot. Stir with a whisk until smooth.
- Place lid on the Instant Pot and push the “rice” setting.
- When Instant Pot setting is done, remove rice pudding from container and chill until cool (about 1 hour).
- Mash 2 of the bananas with a masher and stir into rice pudding.
- Slice remaining bananas.
- To serve: Place rice pudding in a serving bowl or individual serving dishes (2/3 cup each). Top with sliced bananas and shredded coconut (for individual servings, top with 1/4 sliced bananas and ½ tablespoon shredded coconut per serving)
- Serve immediately.
Stove-top Cooking Directions:
- Place the rice and water in a pot, cover, and cook for 30 minutes, stirring occasionally. Drain off any extra water.
- Meanwhile, in a medium bowl, whisk together the coconut milk and cornstarch with a wire whisk until smooth.
- When the rice has cooked for 30 minutes, add the coconut milk mixture, cinnamon, cardamom, and agave syrup, and continue to cook, stirring occasionally, for 15 minutes, until the mixture has thickened into the consistency of porridge and the rice is tender.
- Mash 2 of the bananas with a masher and stir into rice pudding.
- Slice remaining bananas.
- To serve: Place rice pudding in a serving bowl or individual serving dishes (2/3 cup each). Top with sliced bananas and shredded coconut (for individual servings, top with 1/4 sliced bananas and ½ tablespoon shredded coconut per serving)
- Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 113
- Sugar: 10 g
- Sodium: 35 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 3 g
Keywords: banana pudding, easy banana pudding, vegan banana pudding, no bake banana pudding, instant pot rice pudding, vegan rice pudding, coconut rice pudding
For other plant-based dessert recipes, try these:
Chocolate Sundae Vanilla Cream
Peach Crisp with Rosemary and Olive Oil
Creamy Peach Yogurt Parfait
Summer Fruit Skillet Cobbler
Rhubarb Strawberry Tart with Dark Chocolate
Cinnamon Apple Crumble
Grilled Peaches with Basil
Quince Apple Compote
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