Description
Coconut Pineapple Rice Pudding is a creamy, tropical dessert combining tender jasmine rice, rich coconut milk, and sweet pineapple. This comforting pudding is flavored with vanilla and cinnamon, creating a luscious treat perfect for serving warm or chilled. Garnished with toasted coconut flakes, it offers a delightful texture and exotic flair.
Ingredients
Scale
Main Ingredients
- 1 cup uncooked jasmine or long-grain rice
- 1 can (13.5 oz) coconut milk
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, drained
- 1/2 teaspoon ground cinnamon
- Optional: toasted coconut flakes for garnish
Instructions
- Combine Ingredients: In a medium saucepan, add the uncooked rice, coconut milk, whole milk, sugar, and salt. Stir gently to combine all ingredients evenly before heating.
- Simmer the Rice: Place the saucepan over medium heat and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and allow it to simmer. Stir frequently to prevent the rice from sticking to the bottom and to encourage creamy consistency. Continue cooking for 25-30 minutes until the rice is tender and the pudding is thick and creamy.
- Add Flavorings: Remove the saucepan from heat. Stir in the vanilla extract, drained crushed pineapple, and ground cinnamon until well combined. These additions enhance the tropical flavors and aroma of the pudding.
- Cool and Serve: Let the pudding cool slightly; it will thicken further as it sits. Serve warm or chill in the refrigerator. Garnish with toasted coconut flakes if desired for added texture and visual appeal.
Notes
- For extra creaminess, stir in 2 tablespoons of sweetened condensed milk before serving.
- Add a handful of raisins or chopped macadamia nuts for additional texture and flavor variety.
- The pudding can be served warm for a comforting dessert or chilled for a refreshing treat.
- A slow cooker version can be made for a hands-off, creamy texture.
