Coconut Pineapple Rice Pudding

  • 40 mins
  • 9 ingredients


  • 1 cup basmati rice
  • 2 (14 oz) cans coconut milk, well shaken
  • 1 cup whole milk
  • 1 cup sugar
  • 2 tbs unsalted butter
  • 2 cups diced pineapple
  • 1 tsp kosher salt
  • toasted coconut shavings, optional
  • chopped mint, for garnish, optional
  • In a large saucepan over medium high heat, combine rice, milks, sugar and butter.
  • Bring to a boil, stir well, then reduce heat to a simmer. Cook for 25 minutes, stirring frequently.
  • When rice is cooked, stir in pineapple and salt.
  • Transfer to a serving bowl or individual serving dishes.
  • Refrigerate for at least 4 hours, or overnight.
  • Garnish with toasted coconut and mint if desired.

Print Recipe

No Comments

Leave a reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.