Makes 4 servings
Prep Time
10 min
Cook Time
50 min
Total Time
1 h



  • 1 can (396 mL) can full-fat coconut milk
  • 1 cup water
  • ½ cup U.S.-grown purple rice
  • ½ teaspoon salt
  • 1 egg
  • ⅓ cup white sugar
  • optional coconut cream
  • optional toasted, shredded coconut

Caramelized Bananas:

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


  1. 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 the rice from burning to the bottom. 
  2. 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. 
  3. 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. 
  4. 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.