Pina Colada Rice Pudding Recipe with Coconut and Pineapple

• 1 cup long-grain white rice, rinsed
• Pinch of salt
• 1 small cinnamon stick
• 1 ½ cups water
• 2 ½ cups milk of choice
• 1 14 oz can sweetened condensed milk
• 1 12 oz can evaporated milk
• 1 tsp vanilla extract
• ½ cup unsweetened shredded toasted coconut
• 1 20 oz can crushed pineapple (with juices)
• 2 tbsp pineapple juice
• Optional: 2 tbsp sugar, to taste
• 4 oz whipped topping
• Extra toasted shredded coconut, for garnish
• Fresh pineapple wedges, for garnish
• Maraschino cherries, for garnish

• 1. In a medium pot, combine the rinsed rice, a pinch of salt, the cinnamon stick, and 1 ½ cups water. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 10–12 minutes until the rice is just tender.
• 2. Raise the heat to medium. Stir in the milk, sweetened condensed milk, evaporated milk, and vanilla extract. Cook uncovered, stirring occasionally, for 20–25 minutes until the mixture becomes thick and creamy. Adjust heat if it starts to stick—gentle simmering is best.
• 3. Remove the cinnamon stick. Stir in the crushed pineapple with its juices, the extra pineapple juice, and the toasted shredded coconut. Mix thoroughly so the pineapple and coconut distribute evenly throughout the pudding. Taste and add up to 2 tablespoons sugar if additional sweetness is desired.
• 4. Transfer the arroz con leche to a shallow container, cover, and cool to room temperature. Refrigerate for at least 4 hours or overnight to allow the flavors to meld and the texture to set.
• 5. To serve, spoon the chilled rice pudding into small glasses or ramekins. Top each serving with a dollop of whipped topping, a sprinkle of extra toasted coconut, a pineapple wedge, and a maraschino cherry for a piña colada presentation. Serve cold.

• Texture control: For a creamier, thicker arroz con leche, simmer a few extra minutes after adding the milks and stir more often. For a looser, more fluid pudding, remove from heat earlier. The rice will also thicken as it cools.
• Toasting coconut: Toast shredded coconut in a dry skillet over medium heat, stirring constantly, until golden. Watch closely—coconut browns quickly and can burn in seconds. Alternately, toast in a 350°F (175°C) oven for a few minutes, stirring once or twice.
• Boost the coconut flavor: For more pronounced coconut notes, add ¼ cup coconut milk along with the other milks. This enhances the piña colada profile without changing the basic texture.
• Adjust sweetness: Canned pineapple and sweetened condensed milk add sweetness. If your crushed pineapple is very sweet, skip the optional sugar. If it tastes tart, add the optional 2 tablespoons sugar to balance the acidity.
• Make-ahead friendly: This dessert improves after chilling; flavors meld and textures settle overnight. Store covered in the refrigerator for up to 3–4 days.
• Serving ideas: Serve in cocktail glasses or small mason jars for a festive look. Garnish with mini umbrellas or toasted coconut for a true tropical presentation.
• Boozy option: For an adult version, stir in 1–2 tablespoons white rum per serving before chilling. Add alcohol sparingly to preserve the texture and prevent separation.
• Allergen notes and swaps: Use dairy-free evaporated milk and a plant-based milk (such as almond or oat) if you prefer a dairy-free version. Substitute coconut-based alternatives carefully, as they will increase coconut flavor and richness.

This Piña Colada Arroz Con Leche offers a delightfully creamy, tropical dessert option that blends traditional Latin arroz con leche technique with the flavors of piña colada—pineapple, coconut, and a hint of vanilla. It’s ideal for warm-weather gatherings, potlucks, or any time you want a chilled dessert that tastes like a mini vacation.