Hawaiian Coconut and Macadamia Nut Rice Pudding
Creamy coconut-infused rice pudding studded with crunchy macadamia nuts and a hint of vanilla, inspired by tropical Hawaiian flavors. This caribbean-inspired desserts ready in about 45 minutes layers short grain rice, coconut milk, whole milk 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
- 3/4 cup short grain rice
- 2 cups coconut milk
- 1 cup whole milk
- 1/3 cup granulated sugar
- 1 tsp vanilla bean paste
- 1/4 tsp salt
- 1/2 cup, chopped and toasted macadamia nuts
- 2 tbsp, toasted unsweetened shredded coconut
- 1/2 cup (optional) fresh pineapple chunks
- 1/2 tsp (optional for garnish) ground cinnamon
Instructions
- Step 1: Rinse 3/4 cup short grain rice under cold water until water runs clear, then drain.
- Step 2: In a medium saucepan, combine rinsed rice, 2 cups coconut milk, 1 cup whole milk, 1/3 cup granulated sugar, 1 tsp vanilla bean paste, and 1/4 tsp salt. Stir well to mix.
- Step 3: Bring mixture to a gentle boil over medium heat, then reduce to low heat and simmer uncovered, stirring frequently, for 30-35 minutes until the rice is tender and pudding has thickened to a creamy consistency.
- Step 4: Remove from heat and stir in 1/2 cup chopped toasted macadamia nuts and 2 tbsp toasted shredded coconut.
- Step 5: Spoon pudding into serving bowls, optionally top with 1/2 cup fresh pineapple chunks and a sprinkle of 1/2 tsp ground cinnamon. Serve warm or chilled.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Hawaiian Coconut and Macadamia Nut Rice Pudding take to make?
Total time is about 45 minutes (10 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 Hawaiian Coconut and Macadamia Nut 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 Hawaiian Coconut and Macadamia Nut 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 Hawaiian Coconut and Macadamia Nut 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 Hawaiian Coconut and Macadamia Nut 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.
