Pineapple-Coconut Rice Pudding

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

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.

A creamy, tropical twist on classic rice pudding, infused with coconut and fresh pineapple for a sweet, satisfying dessert. This Tropical-inspired recipe, ready in about 35 minutes, layers Short-grain rice (sushi rice), Coconut milk (full-fat), 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 300 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: 10 min Cook: 25 min Serves 4 Tropical cuisine 300 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1/2 cup (100 g) Short-grain rice (sushi rice)
1 1/2 cups (360 ml) Coconut milk (full-fat)
1/2 cup (120 ml) Milk
1/4 cup (50 g) Sugar
1 tsp Vanilla extract
1/2 cup (75 g) Pineapple, diced
2 tbsp (15 g) Shredded coconut (unsweetened)
pinch Salt

Chef’s knives that make the prep fast → Best Chef's Knives for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: In a medium saucepan, combine 1/2 cup short-grain rice, 1 1/2 cups coconut milk, 1/2 cup milk, 1/4 cup sugar, 1 tsp vanilla extract, and a pinch of salt. Bring to a gentle simmer over medium heat, stirring occasionally.
Step 2: Reduce heat to low, cover, and cook for 20-25 minutes, stirring every 5 minutes, until the rice is tender and the mixture has thickened to a creamy consistency (it should coat the back of a spoon).
Step 3: Stir in 1/2 cup diced pineapple and 2 tbsp shredded coconut, then remove from heat and let cool for 10 minutes.
Step 4: Serve warm or chilled, garnished with extra shredded coconut if desired.