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–+ servings
Hawaiian Rice Pudding

Indulgent Hawaiian Rice Pudding That's Simple to Make

This Hawaiian Rice Pudding is a simple, no-bake dessert that brings the tropical flavors of coconut and pineapple to your kitchen.
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Prep Time 15 minutes
Chill Time 2 hours
Total Time 2 hours 15 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Hawaiian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pudding
  • 2 cups cooked rice substitute with cooked quinoa for a gluten-free option
  • 1 cup pineapple fresh or canned, crushed or diced
  • 1 cup coconut cream or coconut milk; substitute with heavy cream for richer taste
  • ½ cup sugar adjust according to taste or replace with honey or agave
  • 1 teaspoon vanilla extract opting for real vanilla makes a significant difference
Optional Add-Ins
  • 1 cup mini marshmallows optional for extra sweetness
  • ½ cup toasted macadamia nuts optional; almonds can be a substitute

Equipment

  • mixing bowl
  • spatula
  • plastic wrap

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine the cooled, cooked rice, pineapple, coconut cream, sugar, and vanilla extract. Fold together until creamy and well-combined.
  2. Cover the bowl tightly with plastic wrap and refrigerate for at least 1-2 hours to allow the flavors to meld.
  3. After chilling, stir the mixture again and spoon the pudding into individual serving dishes. Garnish with mini marshmallows or toasted macadamia nuts before serving.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 48gProtein: 3gFat: 12gSaturated Fat: 10gSodium: 100mgPotassium: 250mgFiber: 2gSugar: 20gVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

Ensure the cooked rice is completely cooled before mixing for the best consistency. Taste before chilling to adjust sweetness if necessary. You can prepare this pudding up to 24 hours in advance.

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