Creamy Hawaiian Coconut Rice Pudding Recipe
A tropical twist on classic rice pudding made with fragrant jasmine rice, creamy coconut milk, sweet pineapple chunks, and a hint of vanilla. This Hawaiian Rice Pudding is a comforting, flavorful dessert perfect for any occasion.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Hawaiian
- Diet: Vegetarian
Ingredients
Rice and Liquid
- 1 cup jasmine rice
- 2 cups full-fat coconut milk
Fruit
- 1 cup pineapple chunks (fresh or canned)
Sweeteners and Flavoring
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Rinse the Rice: Rinse 1 cup of jasmine rice under cold water until the water runs clear to remove excess starch and prevent clumping.
- Cook the Rice in Coconut Milk: In a medium saucepan, combine the rinsed jasmine rice and 2 cups of full-fat coconut milk. Bring to a gentle boil over medium heat, then reduce to a low simmer.
- Add Sugar and Pineapple: Stir in ½ cup of granulated sugar and 1 cup of pineapple chunks. Continue to simmer gently, stirring frequently to prevent sticking, for about 20 minutes or until the rice is tender and the mixture thickens to a creamy consistency.
- Finish with Vanilla: Remove the saucepan from heat and stir in 1 teaspoon of vanilla extract. Let the pudding cool slightly to allow the flavors to meld.
- Serve and Enjoy: Spoon the Hawaiian rice pudding into bowls. It can be served warm or chilled, depending on preference. Garnish with extra pineapple or toasted coconut if desired.
Notes
- You can substitute pineapple juice for part of the coconut milk for an extra pineapple flavor.
- Using canned pineapple chunks may add extra sweetness and moisture; adjust sugar accordingly.
- For a lighter version, use light coconut milk but expect a less creamy texture.
- Leftovers store well in the refrigerator for up to 3 days and taste great chilled.
