Rice pudding with a piña colada twist made from pineapple, coconut milk, caster sugar, vanilla, coconut, butter, cinnamon and arborio rice.
This piña colada spin on the warming comfort dessert is so delicious! Chunks of caramelised pineapple, a sprinkling of toasted coconut and rice cooked risotto-style. This Piña Colada Rice Pudding takes a little patience, but the end result is oh-so worth it. Or, if you want to try a baked version, be sure to check out the Baked Rice Pudding on the website.
Jump to:
Ingredient notes:
- Pineapple: This rice pudding can be made year-round given it uses tinned pineapple! If you'd like to use fresh pineapple, add ¼ cup of pineapple juice to the cooking liquid to replace what we'd use from the tin.
- Coconut: My preference is to use shredded coconut as it adds a lovely texture to the pudding. You can use coconut chips or desiccated coconut if you prefer, they'll just change the consistency of the dessert.
- Rice: For this recipe I've used arborio rice which produces a lovely risotto-style dessert.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Into a saucepan over a low to medium heat, add the strained pineapple juice, coconut milk, sugar, vanilla and 800ml water. Stir to combine, then heat gently until warmed. While the coconut milk mixture is warming, place a large pan over a medium heat. Add the coconut and toast, stirring, until golden brown. Set half of the toasted coconut aside for the topping.
Add the butter to the pan with the remaining coconut and stir until melted. Add the rice and cook, stirring, for a few minutes to coat the grains in the butter. Lower the heat, then, in the same way as cooking risotto, add one ladleful of the warm liquid at a time. Stir until absorbed before adding the next ladleful. Continue until all of the liquid has been added and the rice is creamy. If the rice is still slightly undercooked, stir through a little extra water.
For the topping, place a separate pan over a high heat. Add the pineapple chunks and cook for a few minutes, stirring occasionally, until golden and caramelised. Sprinkle over the cinnamon and a pinch of salt, then stir to coat.
Serve the rice pudding topped with the caramelised pineapple and a sprinkling of the reserved toasted coconut.
Recipe FAQs:
If you want a little more sweetness after tasting the pudding, add a sprinkling of brown sugar when caramelising the pineapple.
Risotto can sometimes need a little more, or a little less liquid and cooking time as mentioned in step #4. It's important to taste the pudding as you go to check the tenderness of the rice.
Storage:
This pudding can be easily microwaved and enjoyed in the following days, just keep stored in an airtight container in the fridge.
Related Recipes:
Made this recipe?
Please click on the stars below to rate it or, write a review!
Piña Colada Rice Pudding
Rice pudding with a piña colada spin made from pineapple, coconut milk, caster sugar, vanilla, coconut, butter, cinnamon and arborio rice.
Ingredients
- 425g pineapple chunks in juice, 1 large can
- 400ml coconut milk
- ¼ cup caster sugar
- 1 tsp vanilla extract
- ½ cup shredded coconut
- 15g butter
- 1 cup arborio rice
- ¼ tsp cinnamon
Instructions
- Into a saucepan over a low to medium heat, add the strained pineapple juice, coconut milk, sugar, vanilla and 800ml water. Stir to combine, then heat gently until warmed.
- While the coconut milk mixture is warming, place a large pan over a medium heat. Add the coconut and toast, stirring, until golden brown. Set half of the toasted coconut aside for the topping.
- Add the butter to the pan with the remaining coconut and stir until melted. Add the rice and cook, stirring, for a few minutes to coat the grains in the butter.
- Lower the heat, then, in the same way as cooking risotto, add one ladleful of the warm liquid at a time. Stir until absorbed before adding the next ladleful. Continue until all of the liquid has been added and the rice is creamy. If the rice is still slightly undercooked, stir through a little extra water.
- For the topping, place a separate pan over a high heat. Add the pineapple chunks and cook for a few minutes, stirring occasionally, until golden and caramelised. Sprinkle over the cinnamon and a pinch of salt, then stir to coat.
- Serve the rice pudding topped with the caramelised pineapple and a sprinkling of the reserved toasted coconut.
Notes
- This rice pudding can be made year-round given it uses tinned pineapple! If you’d like to use fresh pineapple, add ¼ cup of pineapple juice to the cooking liquid to replace what we’d use from the tin.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 280Total Fat: 13gSaturated Fat: 2gUnsaturated Fat: 11gCholesterol: 5mgSodium: 121mgCarbohydrates: 36gFiber: 4gSugar: 19gProtein: 6g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
If you don't already follow me, head over to my Instagram or Facebook pages to keep up to date with all my new recipes.
Vanya
Leave a Comment