Pina Colada Rice Pudding
Transport your taste buds to a tropical paradise with this luscious Pina Colada Rice Pudding—a creamy, dreamy dessert fusion of comforting rice pudding and the iconic flavors of the classic cocktail. Made with velvety Arborio rice, rich coconut milk, and sweet pineapple chunks, this indulgent treat delivers a perfect balance of creaminess and island-inspired sweetness in every bite. A splash of dark rum and a sprinkle of shredded coconut add a decadent, boozy depth, while hints of vanilla tie the flavors together beautifully. Serve it warm for a cozy delight or chilled for a refreshing twist, and don’t forget the optional whipped cream and maraschino cherry for garnish! This tropical rice pudding is an easy-to-make, crowd-pleasing dessert that’s sure to impress at any gathering.
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Recipe Information
Ingredients
- 1 cup Arborio rice
- 2 cups Coconut milk
- 1 cup Whole milk
- 1 cup Water
- 0.5 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 1 cup Pineapple chunks (fresh or canned)
- 0.5 cup Shredded coconut (unsweetened)
- 1 tablespoon Dark rum
- 0.25 teaspoon Salt
- optional Whipped cream (optional, for garnish)
- optional Maraschino cherries (optional, for garnish)
Instructions
Rinse the Arborio rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, combine coconut milk, whole milk, water, and salt. Place over medium heat and bring to a gentle simmer.
Once the liquid is simmering, add the rinsed rice and stir well. Reduce the heat to low and cook for about 30 minutes, stirring frequently, until the rice is tender and the mixture has thickened.
Stir in the granulated sugar and vanilla extract. Cook for another 5 minutes, stirring often to ensure the sugar dissolves and the pudding doesn’t stick to the bottom of the pan.
In a separate small saucepan, heat the pineapple chunks over low heat for 3-5 minutes until they soften slightly and release some of their juices.
Once the rice pudding is cooked, stir in the warmed pineapple chunks (along with any released juices), shredded coconut, and the dark rum. Mix until well combined.
Remove the rice pudding from heat and let it cool for 10 minutes. The pudding will continue to thicken as it cools.
Serve warm or chilled, topped with optional whipped cream and a maraschino cherry for garnish, if desired.
Nutrition Facts
Calories |
1574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.7 g | 69% | |
| Saturated Fat | 42.9 g | 214% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 799 mg | 35% | |
| Total Carbohydrate | 256.9 g | 93% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 173.4 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 412 mg | 32% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1358 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
