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Piña Colada Rice Pudding

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A creamy, tropical rice pudding infused with coconut milk and pineapple juice, cooked risotto-style for extra richness and topped with caramelized pineapple and toasted coconut.

Ingredients

425 g pineapple chunks in juice (1 large can), drained—reserve juice

400 ml coconut milk

1/4 cup caster sugar

1 tsp vanilla extract

1/2 cup shredded coconut

15 g butter

1 cup arborio rice

1/4 tsp cinnamon

800 ml water

Instructions

  1. In a saucepan over low–medium heat, combine the reserved pineapple juice, coconut milk, sugar, vanilla, and 800 ml water. Warm gently.
  2. In a large pan over medium heat, toast the shredded coconut until golden. Reserve half for topping.
  3. Add butter to the pan with the remaining toasted coconut. Once melted, add the arborio rice and stir to coat the grains.
  4. Lower the heat and add the warm liquid one ladleful at a time, stirring often and allowing each addition to absorb before adding more. Continue until the rice is creamy and tender. Add extra water if needed.
  5. For the topping, caramelize the pineapple chunks in a hot pan for several minutes. Sprinkle with cinnamon and a pinch of salt.
  6. Serve the rice pudding warm, topped with caramelized pineapple and the reserved toasted coconut.

Notes

Add coconut rum extract for stronger piña colada flavor.

Use brown sugar for deeper caramel sweetness.

Fold in toasted macadamias for crunch.

Serve chilled for a refreshing summer dessert.

Replace cinnamon with nutmeg for a warmer spice note.

Nutrition

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