Pineapple-Coconut Rice Pudding
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.
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
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does Pineapple-Coconut Rice Pudding take to make?
Total time is about 35 minutes (10 min prep + 25 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 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 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 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 Pineapple-Coconut Rice Pudding?
Tropical 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.
What others are saying
- ★★★★★
My whole family loved this.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
