Tiki-Inspired Pineapple and Coconut Rice Pudding
Creamy rice pudding infused with tropical coconut milk and studded with caramelized pineapple chunks, finished with a sprinkle of toasted coconut. This caribbean-inspired desserts ready in about 50 minutes layers jasmine rice, canned full-fat 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 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 jasmine rice
- 2 cups, canned full-fat coconut milk
- 1 cup whole milk
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup, diced fresh pineapple chunks
- 1/4 cup, toasted unsweetened shredded coconut
- 1 tbsp butter
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
Instructions
- Step 1: Rinse 3/4 cup jasmine rice under cold water until water runs clear. In a medium saucepan, combine rinsed rice, 2 cups canned full-fat coconut milk, 1 cup whole milk, 1/3 cup granulated sugar, and 1/4 tsp salt. Bring to a gentle boil over medium heat.
- Step 2: Reduce heat to low and simmer uncovered, stirring frequently, for 30-35 minutes until rice is tender and mixture thickens to creamy consistency.
- Step 3: While pudding cooks, heat 1 tbsp butter in a small skillet over medium heat. Add 1 cup diced fresh pineapple chunks and 1/2 tsp ground cinnamon, sautéing for 5-6 minutes until pineapple is golden and caramelized.
- Step 4: Remove pudding from heat and stir in 1 tsp vanilla extract.
- Step 5: Spoon pudding into serving bowls, top each with caramelized pineapple and sprinkle with 1/4 cup toasted shredded coconut for a tropical tiki-inspired dessert.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tiki-Inspired 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 Tiki-Inspired 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 Tiki-Inspired 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 Tiki-Inspired 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 Tiki-Inspired 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.
