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A day can turn happier by eating pineapple coconut rice pudding in a cute bowl!
The pian colada drink inspires this coconut rice pudding to celebrate any occasion and summer barbecues. Pineapple is delicious and pairs well with cow’s milk, coconut milk, condensed milk, cinnamon, and coconut flakes. There are several ways to cook rice pudding.
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Best tips for cooking Pineapple Coconut Rice Pudding!
Unlike cooking rice never rinse the rice when cooking rice pudding. You want the starch for creating a sticky effect that is rice pudding signature.
Cook the rice first with water or pineapple juice and add the spices. You can cook the rice in the instant pot for four to eight minutes with a 1-1 ration of water/liquid and rice.
Or follow my mom’s recipe by cooking the rice in the milk and stirring to create that characteristic creamy texture of a homey rice pudding.
The condensed milk makes the dessert decadent but can be replaced with sugar cane.
If you prefer a non-dairy option, use only coconut milk. We recommend the Thai style.
Use cinnamon sticks instead of powdered cinnamon spice as the sticks provide more flavor.
When the rice is cooked, allow it to cool and refrigerate for a few hours. Cold pudding tastes much better. But it can be eaten warm.
Serve it on cool pineapple bowls for a fun presentation.
Mom’s Arroz Con Leche is always the best!
My mom made Arroz con Leche with cinnamon, brown sugar, whole milk, and evaporated milk. Others like to cook the rice in sweetened water with cinnamon, and when the rice is cooked, condensed milk and evaporated milk are added.
I like to prepare rice pudding just like my mom’s. Heating the milk with cinnamon and a little sugar. And when the milk is warm adding the rice to simmer it, occasionally stirring with a wooden spoon.
This is the procedure I prefer and the technique I have used to cook the pineapple coconut rice pudding that I will be serving at our next family reunion.
The pineapple I’m using for this rice pudding is sweet golden pineapple. It is easy to find almost yearlong. I like to buy it often and slice it at home to use in agua fresca, smoothies, enjoy it for breakfast with yogurt, and much more. In fact, fresh pineapple can be frozen and convert into a tasty pineapple sorbet.
This pina colada rice pudding is a simple recipe but a perfect dessert. We Latinos love classic desserts from our childhood. My mother-in-law loves rice pudding, so from time to time, I surprise her with this simple yet exquisite dessert that we have enjoyed so many times together.
The pineapple coconut rice pudding is a variation of the classic dessert recipe. And if there are any leftovers a great idea is to make rice pudding ice pops. These frozen bars are very popular in Mexico.
We usually enjoy many ice pop flavors in the spring and summer. Most popular flavors include paletas de rompope, seasonal fruits, such as berries, mango, watermelon, tamarindo. And others like jamaica, chamoyada, and key lime.
Ready to make the pineapple coconut rice? It is like going to the tropics in one bite!
Pineapple Coconut Rice Pudding
Ingredients
- 2 cups whole milk
- 1 cup water
- 1 cinnamon stick
- 1 cup sugar
- 2 cups long grain rice
- 1 can coconut milk
- 1 can condensed milk
- 1 cup pineapple juice
- 2 cups fresh pineapple in chunks
- 1/2 cup shredded coconut
- 1 teaspoon ground cinnamon
Instructions
- In a large pot add 1 cup of water and 2 cups whole milk combined with a cup of sugar and cinnamon stick. Let it get to the first boil.
- Add the two cups of rice and one can of coconut milk. Continue cooking the rice over low heat occasionally moving with a wooden spoon.
- When the rice is almost cooked add the condensed milk, the pineapple juice and combine by moving slowly with the wooden spoon.
- Let the rice pudding cool and refrigerate until you are ready to serve.
- Serve the rice pudding in dessert dishes, add small pieces of fresh pineapple, grated coconut and a dash of cinnamon.
Notes
- Unlike cooking rice never rinse the rice when cooking rice pudding. You want the starch for creating a sticky effect that is a rice pudding signature.
- Cook the rice first with water or pineapple juice and add the spices. You can cook the rice in the instant pot for four to eight minutes with a 1-1 ration of water/liquid and rice.
- Or follow my mom’s recipe by cooking the rice in the milk and stirring to create that characteristic creamy texture of a homey rice pudding.
- The condensed milk makes the dessert decadent but can be replaced with sugar cane.
- If you prefer a non-dairy option use only coconut milk. We recommend the Thai style.
- Use cinnamon sticks instead of powdered cinnamon spice as the sticks provide more flavor.
- When the rice is cooked, allow it to cool and refrigerate for a few hours. Cold pudding tastes much better. But it can be eaten warm.
Nutrition
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