Gold Rum-Spiked Pineapple Coconut Rice Pudding
Creamy rice pudding enriched with gold rum, sweet pineapple, and toasted coconut for a tropical dessert. This caribbean-inspired desserts 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.
Ingredients
- 1 cup short grain rice
- 4 cups whole milk
- 1/4 cup gold rum
- 1/2 cup granulated sugar
- 1 cup fresh pineapple chunks
- 1/3 cup unsweetened shredded coconut
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 tbsp unsalted butter
Instructions
- Step 1: Rinse 1 cup short grain rice under cold water until water runs clear to remove excess starch.
- 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.
- 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.
- Step 4: Stir in 1/4 cup gold rum, 1 tsp vanilla extract, and 1 tbsp unsalted butter until melted and incorporated.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Gold Rum-Spiked Pineapple Coconut Rice Pudding take to make?
Total time is about 40 minutes (5 min prep + 35 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 Gold Rum-Spiked Pineapple 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 Gold Rum-Spiked Pineapple 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 Gold Rum-Spiked Pineapple 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 Gold Rum-Spiked Pineapple 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.
