Baked Coconut Rice Pudding with Warm Banana Compote

Rice pudding is naturally soft and easy to eat, and baking it slowly rather than stirring constantly on the stovetop gives it a thick, custardy texture with barely any effort. A modest amount of light coconut milk keeps it rich without going overboard on fat.

The banana compote on top is nothing more than sliced banana warmed gently with a splash of water and cinnamon — no added citrus, no heavy spice, just soft fruit turned a little jammy. It's a dessert built to feel like a treat while staying genuinely easy on a sensitive stomach.

Serve it warm straight from the oven, or chilled the next day for something cool and creamy. Either way, it's a comforting way to close out a meal without reaching for anything acidic or rich.