Pineapple-Rum Coconut Rice Pudding

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Creamy coconut rice pudding infused with pineapple and a hint of rum, finished with a caramelized pineapple garnish for a decadent Tiki-inspired dessert. This Tropical-inspired recipe, ready in about 40 minutes, layers short-grain rice, full-fat coconut milk, pineapple chunks 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 290 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: 30 min Serves 4 Tropical cuisine 290 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a saucepan, combine rice, coconut milk, brown sugar, and cinnamon. Bring to a gentle simmer over medium-low heat, stirring frequently for 20-25 minutes until rice is tender and mixture thickens to a pudding-like consistency.
  2. Step 2: Stir in pineapple chunks and rum, then reduce heat to low and cook for 5 more minutes until flavors meld and pineapple is slightly softened.
  3. Step 3: Transfer to serving bowls, let cool for 15 minutes, then refrigerate for 2 hours to set. Garnish with additional pineapple before serving.

Frequently asked questions

How long does Pineapple-Rum Coconut Rice Pudding take to make?

Total time is about 40 minutes (10 min prep + 30 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-Rum 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-Rum 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-Rum 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-Rum 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

Related recipes