2 Mouth-Watering Coconut & Pineapple Rice Pudding Recipes

2 Mouth-Watering Coconut & Pineapple Rice Pudding Recipes

Everybody has that grandma or aunt who creates those heavenly and yummy rice and fruit pudding desserts. Puddings are simple desserts with very basic ingredients like vanilla, cinnamon, rice, sugar and milk.

In our family, puddings are really served during Thanksgiving celebrations. Especially because it adds a very appetizing and homey aroma in your home. The recipe below infuses the very creamy texture of a rice and fruit pudding to your summer season. Also, coconut in the recipe will give your pudding that very light texture & really exotic and distinct flavor.

Pineapple really adds a very tropical flavor as well to this pudding dish. It would be nice if you eat this pudding dessert at the poolside while drinking some iced lemon tea and working to get that lovely tan. This dish is really great to give you that vacation mode feel.

Coconut & Pineapple Rice Pudding

4 c of water (cold)
1/4 tsp of salt
2 c of whole milk
1/2 c of sugar
1 c of rice (long grain)
1 c of coconut milk
8 ozs (1 can) of crushed pineapples in their juice

Boil the four cups of water then add in your salt & rice then stir them up using a clean fork. Then, cover your pot and continue simmering it on very low heat all the while stirring it occasionally (for 35 mins.). Next, add in whole & coconut milk, sugar & pineapple then continue simmering it but take off its cover. Continue stirring it until all of your milk has been absorbed by your rice (20 mins.).

Take out pudding away from the heat then stir again. You can serve this dish either cold or warm. Enjoy!

Here is another variation of this yummy recipe.

Ingredients:

4 c of canned Pineapple (crushed or chunk) with juice
2 c of Water
1/2 c of Coconut (shredded, baking)
1/2 c of Cornstarch
1/4 tsp of ground Cardamom
1/2 tsp of ground Cinnamon

Instructions:

In Your blender:

Pour into blender, 1/2 of Pineapple, Water and Cornstarch. Blend on chop for 30 seconds, and then on high speed for 1 minute. Pour mixture into a 2 or 3 quart lined or glass pot, and repeat with the other half.

On stove top:

Place the pot with your Pineapple mixture on the burner over low to medium heat. Add in the Cardamom, Cinnamon, & Coconut. Continue to stir pudding until thick and creamy. Make sure your pudding does not boil or stick to the bottom of your pot. Lower heat if necessary.

Pour pudding onto your serving cups or dishes or into a bulk storage container, and place in the refrigerator until pudding gels (about 3 hours). Have fun trying this variation out!