Piña Colada Rice Pudding Recipe

If you are looking for a tropical twist on a classic dessert, this Piña Colada Rice Pudding Recipe is an absolute must-try. Creamy, fragrant, and bursting with luscious pineapple and coconut flavors, this dish perfectly balances sweetness and texture. The tender arborio rice cooked slowly in coconut milk and pineapple juice creates an irresistible base, while toasted coconut and caramelised pineapple on top add a delightful crunch and fruity brightness. It’s like a mini vacation in a bowl and guaranteed to become one of your favorite comfort desserts.

Ingredients You’ll Need

These ingredients are wonderfully simple but each one plays a crucial part in achieving that authentic piña colada taste and creamy pudding texture. From creamy coconut milk to aromatic cinnamon, every component enhances the overall flavor and appearance.

• Pineapple chunks in juice, 425g: Provides juicy sweetness and a tropical base for that signature flavor.
• Coconut milk, 400ml: Adds rich creaminess and the essential coconut flavor that makes this pudding shine.
• Caster sugar, ¼ cup: Sweetens gently without overpowering the natural fruitiness.
• Vanilla extract, 1 tsp: Brings warmth and depth to the dessert’s aroma and taste.
• Shredded coconut, ½ cup: Used for toasting, giving a nutty crunch and a lovely golden color.
• Butter, 15g: Helps roast the rice and coco for richness and subtle flavor layering.
• Arborio rice, 1 cup: The heart of the pudding, its starchiness makes the texture beautifully creamy.
• Cinnamon, ¼ tsp: Sprinkled on the caramelised pineapple to add warm, spicy notes that brighten the overall flavor.

How to Make Piña Colada Rice Pudding Recipe

Step 1: Prepare the liquid base

Start by combining the strained pineapple juice, coconut milk, caster sugar, vanilla extract, and 800ml water in a saucepan. Gently warm this mixture over low to medium heat, stirring occasionally so the sugar dissolves and the flavors meld. This fragrant liquid is the magic that will infuse the rice with tropical goodness.

Step 2: Toast the shredded coconut

While your liquid base is warming, toast the shredded coconut in a large pan over medium heat. Stir constantly until it turns a beautiful golden brown. This step enhances the coconut’s nutty flavor and adds a lovely texture contrast. Set half aside for garnishing your finished pudding—this topping makes all the difference.

Step 3: Cook the rice with coconut and butter

Add the butter to the remaining toasted coconut in the pan, stirring until melted and fragrant. Then, add the arborio rice and stir for a few minutes to coat each grain fully in the buttery coconut mixture. This initial toasting deepens the rice’s flavor before the cooking process begins.

Step 4: Slowly cook the rice in the warm liquid

Reduce the heat to low and start adding the warm coconut-pineapple liquid one ladleful at a time, stirring continuously until each addition is absorbed. This classic risotto-style method coax out the rice’s creamy starchiness, creating that luscious pudding texture. Keep going until all the liquid is incorporated. If the rice is still slightly firm, add a bit more water and continue cooking until perfectly tender.

Step 5: Caramelise the pineapple chunks

To elevate this pudding even further, caramelise the pineapple chunks separately. Heat a pan over high heat and cook the pineapple, stirring occasionally, until it’s golden and starting to caramelise. Sprinkle cinnamon and a pinch of salt over the pineapple, stirring to coat evenly. This adds a sweet-spicy kick that contrasts beautifully with the smooth rice.

Step 6: Assemble and serve

Serve the creamy rice pudding warm or chilled, topped with the warm caramelised pineapple and a generous sprinkle of your reserved toasted coconut. This combination of textures and temperatures makes every bite utterly delightful and promises a spoonful of tropical paradise.

How to Serve Piña Colada Rice Pudding Recipe

Garnishes

The toasted coconut and caramelised pineapple chunks make spectacular garnishes by adding crunch and a burst of tropical sweetness. For an extra special touch, you could even add a small sprig of fresh mint or a dusting of nutmeg, which complements the cinnamon beautifully.

Side Dishes

Although this rice pudding stands perfectly well on its own as a satisfying dessert, pairing it with a simple fresh fruit salad or a scoop of vanilla ice cream can turn it into an indulgent treat worth sharing. The refreshing fruit contrast balances the pudding’s rich creaminess.

Creative Ways to Present

For a more elegant presentation, serve the pudding in individual glass jars or clear bowls to showcase its creamy texture and vibrant toppings. Layer the pudding with crushed graham crackers or toasted nuts for added crunch. You can even drizzle a little pineapple juice or coconut syrup on top to amp up the tropical vibes.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover Piña Colada Rice Pudding Recipe in an airtight container in the refrigerator. It will keep well for up to 3 days, making it a fantastic make-ahead dessert for busy days or unexpected guests.

Freezing

This rice pudding freezes reasonably well, although the texture may become slightly grainy upon thawing. Freeze in airtight containers or freezer-safe jars for up to 1 month. Thaw overnight in the fridge before serving for best results.

Reheating

To reheat, warm the pudding gently in a saucepan over low heat, adding a splash of coconut milk or water to loosen it up if it has thickened. Stir well until heated through and creamy again. Avoid microwaving at high power to keep the smooth texture intact.

FAQs

Can I use regular rice instead of arborio rice?

Arborio rice is preferred because of its high starch content, which creates the creamy texture typical of rice pudding. Using regular long-grain rice won’t yield the same creaminess, but you can still make a tasty version; just expect a different texture.

Is it possible to make this dessert vegan?

Absolutely! Just swap the butter for a plant-based alternative like coconut oil or vegan margarine. The rest of the ingredients, including coconut milk and pineapple, are naturally vegan-friendly.

Can I prepare the pudding without caramelising the pineapple?

Yes, though caramelising the pineapple adds a wonderful depth of flavor and texture contrast. If you prefer, fresh pineapple chunks can be used, but the caramelised topping really elevates the dish.

What can I use if I don’t have caster sugar?

Granulated sugar or superfine sugar works as a substitute, though you might want to pulse granulated sugar briefly in a blender to make it finer. Brown sugar can add a different but nice flavor twist, too.

How long does it take to cook the rice pudding?

The whole cooking process takes around 40 to 45 minutes, including slow ladling of liquid and caramelising the pineapple, ensuring the rice is tender and the flavors meld beautifully.

Final Thoughts

This Piña Colada Rice Pudding Recipe is an absolute joy to make and even more delightful to eat. The marriage of creamy coconut, sweet pineapple, and toasty coconut toppings creates a dessert that feels exotic yet comforting. Whether you’re cooking for friends or treating yourself, this tropical pudding brings sunshine to any day. Give it a try—you’ll wonder how you ever enjoyed rice pudding any other way!

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