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Piña Colada Rice Pudding Recipe

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3.9 from 6 reviews

This Piña Colada Rice Pudding is a creamy and tropical twist on a classic dessert, combining arborio rice cooked slowly in coconut milk and pineapple juice with toasted coconut and caramelized pineapple chunks for a rich, flavorful treat perfect for any occasion.

Ingredients

Rice Pudding Base

  • 425g pineapple chunks in juice (1 large can), juice strained
  • 400ml coconut milk
  • ¼ cup caster sugar
  • 1 tsp vanilla extract
  • ½ cup shredded coconut
  • 15g butter
  • 1 cup arborio rice
  • 800ml water (for cooking liquid)
  • ¼ tsp cinnamon
  • Pinch of salt (for caramelized pineapple)

Instructions

  1. Warm the liquid mixture: In a saucepan over low to medium heat, combine the strained pineapple juice, coconut milk, caster sugar, vanilla extract, and 800ml water. Stir gently and heat until the mixture is warmed but not boiling.
  2. Toast the shredded coconut: While the liquid warms, place a large pan over medium heat. Add the shredded coconut and toast it, stirring frequently, until it turns golden brown. Set aside half of the toasted coconut for topping later.
  3. Prepare the rice base: To the pan with the remaining toasted coconut, add the butter and stir until melted. Add the arborio rice and cook for a few minutes, stirring constantly to coat the grains thoroughly in the butter and coconut.
  4. Cook the rice risotto-style: Lower the heat to low. Gradually add the warmed liquid mixture one ladle at a time, stirring continuously and allowing the rice to absorb the liquid before adding more. Continue this way until all the liquid is absorbed and the rice is creamy and tender. If the rice is slightly undercooked at the end, stir in a little extra water until done.
  5. Caramelize the pineapple: In a separate pan over high heat, add the pineapple chunks and cook for a few minutes, stirring occasionally, until they turn golden and caramelized. Sprinkle the cinnamon and a pinch of salt over the pineapple and stir to coat evenly.
  6. Serve: Spoon the creamy rice pudding into serving dishes, then top with the caramelized pineapple chunks and a generous sprinkling of the reserved toasted coconut. Enjoy warm or at room temperature.

Notes

  • Use arborio rice for its creamy texture similar to risotto.
  • Ensure the liquid mixture is warm before adding it to rice to speed up cooking and achieve the right consistency.
  • Toasting the coconut adds a nutty flavor and crunchy texture contrast.
  • If you prefer a sweeter pudding, you can adjust the caster sugar to taste.
  • This pudding can be served warm or chilled; reheating slightly before serving enhances flavors.

Find it online: https://marthatasty.com/pina-colada-rice-pudding-recipe/