Why You’ll Love Piña Colada Rice Pudding Recipe

I enjoy this recipe because it takes simple pantry ingredients and turns them into something luxurious and fun. The arborio rice creates a naturally creamy texture, the coconut milk adds richness, and the pineapple brings brightness. I especially love serving it warm with caramelized pineapple and toasted coconut on top.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

425g pineapple chunks in juice, 1 large can
400ml coconut milk
¼ cup caster sugar
1 tsp vanilla extract
½ cup shredded coconut
15g butter
1 cup arborio rice
¼ tsp cinnamon

Directions

1. Into a saucepan over low to medium heat, I add the strained pineapple juice, coconut milk, sugar, vanilla, and 800ml water. I stir to combine and gently warm the mixture.

2. While that warms, I place a large pan over medium heat and add the shredded coconut. I toast it, stirring often, until golden brown. I set aside half of the toasted coconut for topping later.

3. I add the butter to the remaining coconut in the pan and let it melt. I add the arborio rice and cook for a few minutes, stirring to coat each grain in the buttery coconut.

4. Lowering the heat, I begin adding the warm liquid one ladleful at a time—just like making risotto. I stir until each addition is mostly absorbed before adding the next. I continue until all the liquid is used and the rice becomes creamy. If the rice needs more cooking, I add a splash of extra water.

5. For the topping, I heat a separate pan over high heat and add the pineapple chunks. I cook them for a few minutes, stirring occasionally, until caramelized. I sprinkle cinnamon and a pinch of salt over the pineapple and stir to coat.

6. I serve the rice pudding warm, topped with the caramelized pineapple and a sprinkle of the reserved toasted coconut.

Servings and Timing

Servings: 4–6
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes

Variations

• I stir in a splash of coconut rum extract for an even stronger piña colada flavor.

• I use brown sugar instead of caster sugar for a deeper caramel note.

• I fold in chopped toasted macadamias for crunch.

• I chill the pudding and serve it cold for a refreshing summer dessert.

• I replace cinnamon with nutmeg for a warmer finish.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. The rice thickens as it cools, so when reheating, I stir in a splash of water or coconut milk until it loosens to the texture I like. I reheat gently on the stovetop or in the microwave.

FAQs

Can I use fresh pineapple instead of canned?

Yes, I use fresh pineapple and add ¼ cup pineapple juice to replace the canned juice.

Can I use another type of rice?

Short-grain rice works, but arborio gives the creamiest result.

Can I make this dairy-free?

Yes, the recipe is naturally dairy-free except for the butter; I swap in coconut oil.

Can I reduce the sugar?

Yes, I lower it slightly since the pineapple adds natural sweetness.

Can I make it ahead?

Yes, but I reheat gently and loosen with liquid before serving.

Can I serve it cold?

Absolutely—it’s delicious chilled as well.

What if the pudding gets too thick?

I add a bit more water or coconut milk to reach the desired texture.

Can I skip toasting the coconut?

I prefer it toasted for flavor, but un-toasted works too.

Can I use other fruits?

Mango, banana, or papaya caramelize beautifully as toppings.

Why risotto-style cooking?

Adding liquid slowly gives the pudding its ultra-creamy texture.

Conclusion

I love making this Piña Colada Rice Pudding because it transforms everyday ingredients into something warm, tropical, and comforting. With creamy coconut rice, caramelized pineapple, and toasted coconut, it’s a dessert that feels both nostalgic and adventurous—a perfect treat any time of year.