Pineapple-Rum Coconut Rice Pudding

By AislePrompt Editorial · ·

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.

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
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Ingredients

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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.

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