Rum-Spiced Pineapple and Coconut Rice Pudding
A tropical twist on classic rice pudding infused with dark rum, caramelized pineapple, and creamy coconut milk. This caribbean-inspired desserts ready in about 45 minutes layers arborio rice, coconut milk, whole 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 350 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 arborio rice
- 2 cups coconut milk
- 1 cup whole milk
- 2 tbsp dark rum
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup pineapple chunks
- 1/4 cup unsweetened shredded coconut
- 1 tbsp butter
- 1/2 tsp ground cinnamon
- 1/8 tsp salt
Instructions
- Step 1: In a medium saucepan, combine 3/4 cup arborio rice, 2 cups coconut milk, 1 cup whole milk, 1/3 cup granulated sugar, and 1/8 tsp salt. Bring to a gentle simmer over medium heat, stirring frequently to prevent sticking.
- Step 2: Reduce heat to low and cook the rice mixture for 25-30 minutes, stirring every 5 minutes, until the rice is tender and the pudding has thickened to a creamy consistency.
- Step 3: While the pudding cooks, heat 1 tbsp butter in a small skillet over medium heat. Add 1 cup pineapple chunks and 1/4 cup unsweetened shredded coconut, sprinkling with 1/2 tsp ground cinnamon. Cook for 5-6 minutes, stirring occasionally, until the pineapple is caramelized and coconut is toasted.
- Step 4: Remove the pudding from heat and stir in 2 tbsp dark rum and 1 tsp vanilla extract until well combined.
- Step 5: Serve the rum-spiced rice pudding warm or chilled topped with the caramelized pineapple and toasted coconut mixture.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rum-Spiced Pineapple and Coconut Rice Pudding take to make?
Total time is about 45 minutes (10 min prep + 35 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-Spiced 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-Spiced 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-Spiced 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-Spiced 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.
