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+ servings
a bowl with a milky dessert

Pineapple Coconut Rice Pudding

Chef Adriana Martin
A classic Mexican dessert and a childhood favorite. We have made many family memories enjoying this sweet treat. The Pina Colada drink inspires the decadent dessert mixing coconut and pineapple flavors with a touch of cinnamon and the creaminess of the rice.
5 from 27 votes
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Desserts
Cuisine Mexican Cuisine
Servings 18 servings
Calories 234 kcal


  • 2 cups whole milk
  • 1 cup water
  • 1 cinnamon stick
  • 1 cup sugar
  • 2 cups long grain rice
  • 1 can coconut milk
  • 1 can condensed milk
  • 1 cup pineapple juice
  • 2 cups fresh pineapple in chunks
  • 1/2 cup shredded coconut
  • 1 teaspoon ground cinnamon


  • In a large pot add 1 cup of water and 2 cups whole milk combined with a cup of sugar and cinnamon stick. Let it get to the first boil.
  • Add the two cups of rice and one can of coconut milk. Continue cooking the rice over low heat occasionally moving with a wooden spoon.
  • When the rice is almost cooked add the condensed milk, the pineapple juice and combine by moving slowly with the wooden spoon.
  • Let the rice pudding cool and refrigerate until you are ready to serve.
  • Serve the rice pudding in dessert dishes, add small pieces of fresh pineapple, grated coconut and a dash of cinnamon.


Best tips for cooking Pineapple Coconut Rice Pudding!
  • Unlike cooking rice never rinse the rice when cooking rice pudding. You want the starch for creating a sticky effect that is a rice pudding signature.
  • Cook the rice first with water or pineapple juice and add the spices. You can cook the rice in the instant pot for four to eight minutes with a 1-1 ration of water/liquid and rice.
  • Or follow my mom’s recipe by cooking the rice in the milk and stirring to create that characteristic creamy texture of a homey rice pudding.
  • The condensed milk makes the dessert decadent but can be replaced with sugar cane.
  • If you prefer a non-dairy option use only coconut milk. We recommend the Thai style.
  • Use cinnamon sticks instead of powdered cinnamon spice as the sticks provide more flavor.
  • When the rice is cooked, allow it to cool and refrigerate for a few hours. Cold pudding tastes much better. But it can be eaten warm.


Calories: 234kcalCarbohydrates: 46gProtein: 4gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 48mgPotassium: 187mgFiber: 1gSugar: 29gVitamin A: 114IUVitamin C: 11mgCalcium: 106mgIron: 1mg
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