Gold Rum-Spiked Pineapple Coconut Rice Pudding

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Creamy rice pudding enriched with gold rum, sweet pineapple, and toasted coconut for a tropical dessert. This Caribbean-inspired recipe, ready in about 40 minutes, layers short grain rice, whole milk, gold rum 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 280 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.

Prep: 5 min Cook: 35 min Serves 4 Caribbean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup short grain rice under cold water until water runs clear to remove excess starch.
  2. Step 2: In a large heavy-bottomed saucepan, combine the rinsed rice with 4 cups whole milk, 1/2 cup granulated sugar, and 1/4 tsp salt. Bring to a gentle simmer over medium heat, stirring frequently to prevent sticking.
  3. Step 3: Reduce heat to low and cook for 25-30 minutes, stirring every 5 minutes, until the rice is tender and the mixture thickens to creamy consistency.
  4. Step 4: Stir in 1/4 cup gold rum, 1 tsp vanilla extract, and 1 tbsp unsalted butter until melted and incorporated.
  5. Step 5: In a small dry skillet over medium heat, toast 1/3 cup unsweetened shredded coconut for 2-3 minutes until golden and fragrant, stirring constantly to avoid burning.
  6. Step 6: Fold 1 cup fresh pineapple chunks and half the toasted coconut into the pudding. Serve warm or chilled, sprinkled with remaining toasted coconut on top for texture and aroma.

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