Description
A tropical delight, this Coconut Pineapple Rice Pudding combines creamy coconut milk and sweet pineapple for a delicious dessert.
Ingredients
Scale
- 1 cup Arborio rice
- 1 can (13.5 oz) coconut milk
- 2 cups water
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, drained
- 1/2 teaspoon ground cinnamon
- Fresh pineapple chunks and toasted coconut flakes for garnish (optional)
Instructions
- In a medium saucepan, combine the Arborio rice, coconut milk, water, sugar, and salt. Stir well to combine.
- Bring the mixture to a gentle boil over medium heat, then reduce the heat to low. Cover and simmer for about 20-25 minutes, stirring occasionally, until the rice is tender and the mixture has thickened.
- Remove the saucepan from heat and stir in the vanilla extract, crushed pineapple, and ground cinnamon. Mix until well combined.
- Let the pudding cool for about 10 minutes before serving. It can be enjoyed warm or chilled. If chilling, cover with plastic wrap to prevent a skin from forming.
- Serve in bowls, garnished with fresh pineapple chunks and toasted coconut flakes if desired.
Notes
- For a creamier texture, substitute half of the water with additional coconut milk.
- Add a splash of rum or a few drops of almond extract for an extra flavor twist.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 45g
- Sodium: Salt content varies
- Fat: 10g
- Saturated Fat: Coconut milk content varies
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: Net Carbs: 45g
- Fiber: N/A
- Protein: 3g
- Cholesterol: 0mg