Caribbean Rum-Glazed Pineapple and Coconut Rice Pudding
Creamy coconut rice pudding sweetened with rum-glazed pineapple chunks, offering a tropical twist on a classic dessert. This caribbean-inspired desserts ready in about 50 minutes layers arborio rice, coconut milk, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup arborio rice
- 3 cups coconut milk
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 1/2 cups fresh pineapple chunks
- 3 tbsp dark rum
- 1 tbsp unsalted butter
- 1/2 tsp ground cinnamon
- 1/4 cup for garnish toasted shredded coconut
- 1/4 tsp salt
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium saucepan, combine 1 cup arborio rice, 3 cups coconut milk, 1/2 cup granulated sugar, and 1/4 tsp salt. Bring to a gentle boil over medium heat, then reduce to low and simmer, stirring frequently, for about 25-30 minutes until rice is tender and mixture thickens to a creamy consistency.
- Step 2: Remove from heat and stir in 1 tsp vanilla extract and 1/2 tsp ground cinnamon. Cover and let the pudding rest while preparing the pineapple.
- Step 3: In a skillet over medium heat, melt 1 tbsp unsalted butter and add 1 1/2 cups fresh pineapple chunks. Cook for 4 minutes until pineapple begins to caramelize. Add 3 tbsp dark rum carefully and cook for another 2 minutes until the rum reduces slightly and glazes the pineapple.
- Step 4: Spoon the rice pudding into serving bowls and top with warm rum-glazed pineapple chunks. Garnish with 1/4 cup toasted shredded coconut and serve warm or chilled.
Frequently asked questions
How long does Caribbean Rum-Glazed Pineapple and Coconut Rice Pudding take to make?
Total time is about 50 minutes (10 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Caribbean Rum-Glazed Pineapple and Coconut Rice Pudding?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Caribbean Rum-Glazed Pineapple and Coconut Rice Pudding?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Caribbean Rum-Glazed Pineapple and Coconut Rice Pudding for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Caribbean Rum-Glazed Pineapple and Coconut Rice Pudding?
Caribbean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
