Rum-Soaked Pineapple and Coconut Rice Pudding
A creamy coconut rice pudding enriched with rum-soaked caramelized pineapple chunks, offering tropical sweetness and warmth. This caribbean-inspired desserts ready in about 50 minutes layers uncooked jasmine rice, water, full-fat coconut 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 320 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 uncooked jasmine rice
- 1 1/2 cups water
- 1 1/2 cups full-fat coconut milk
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup fresh or canned pineapple chunks
- 3 tbsp dark rum
- 1 tbsp unsalted butter
- 1/2 tsp ground cinnamon
- 2 tbsp, for garnish toasted shredded coconut
Instructions
- Step 1: Rinse 3/4 cup jasmine rice under cold water until water runs clear. In a medium saucepan, combine rice with 1 1/2 cups water. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed.
- Step 2: Stir in 1 1/2 cups full-fat coconut milk, 1/3 cup granulated sugar, and 1 tsp vanilla extract. Cook uncovered over medium heat, stirring frequently, for 20 minutes until the mixture thickens to a creamy consistency.
- Step 3: While pudding cooks, heat 1 tbsp unsalted butter in a small skillet over medium heat. Add 1 cup pineapple chunks and sauté for 5 minutes until caramelized and golden.
- Step 4: Remove skillet from heat and stir in 3 tbsp dark rum, letting pineapple soak for 2 minutes.
- Step 5: Spoon warm rice pudding into serving bowls and top with rum-soaked pineapple chunks. Sprinkle 1/2 tsp ground cinnamon and 2 tbsp toasted shredded coconut over each serving. Serve warm or chilled.
Frequently asked questions
How long does Rum-Soaked Pineapple and Coconut Rice Pudding take to make?
Total time is about 50 minutes (10 min prep + 40 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 Rum-Soaked Pineapple and 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 Rum-Soaked Pineapple and 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 Rum-Soaked Pineapple and 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 Rum-Soaked Pineapple and Coconut 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.
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