Caramelized Pineapple Coconut Rice Pudding Bake

Why You’ll Love This Recipe

• Ultra-creamy coconut rice pudding meets caramelized, tangy-sweet pineapple for a lush, spoonable bake.
• Toasted coconut adds nutty crunch that contrasts the silky custardy rice.
• Mostly stovetop work with a quick, high-heat bake for those irresistible blistered edges.
• Make-ahead friendly: cook the components earlier and bake just before serving.

Grocery List

• Produce: 1 ripe pineapple, 1 lime
• Dairy: Whole milk, unsalted butter
• Pantry: Arborio or medium-grain rice, full‑fat coconut milk, granulated sugar, dark brown sugar, turbinado sugar, unsweetened shredded coconut, vanilla, kosher salt, dark rum (optional), ground cinnamon (optional)

Full Ingredients

Coconut Rice Pudding

• 3/4 cup (150 g) medium‑grain or arborio rice
• 2 cups (480 ml) whole milk
• 1 can (13.5 oz/400 ml) full‑fat coconut milk
• 1/3 cup (67 g) granulated sugar
• 1/4 tsp kosher salt
• 1 tsp vanilla bean paste or pure vanilla extract
• 1 tsp finely grated lime zest
• 1 tbsp (14 g) unsalted butter
• 1/4 tsp ground cinnamon (optional)

Caramelized Pineapple Topping

• 3 cups (about 500 g) fresh pineapple, cut into 1/2‑inch chunks (well drained if using canned; pat very dry)
• 2 tbsp (28 g) unsalted butter
• 1/4 cup (50 g) dark brown sugar
• 2 tbsp (30 ml) dark rum (optional but delicious)
• 1 tbsp (15 ml) fresh lime juice
• Pinch of kosher salt

To Finish

• 2/3 cup (50 g) unsweetened shredded coconut, toasted (reserve 2 tbsp for garnish)
• 1 tbsp (12 g) turbinado sugar
• Butter for greasing a 2‑quart baking dish

Step-by-Step Instructions

Step 1: Toast the coconut and prep the dish

Set a dry skillet over medium heat and add the shredded coconut. Stir constantly until golden and fragrant, 3–5 minutes. Immediately transfer to a plate to stop the toasting. Reserve 2 tablespoons for garnish. Butter a 2‑quart (2 L) shallow baking dish and set aside.

Step 2: Simmer the creamy rice pudding base

In a heavy, medium saucepan, combine the rice, whole milk, coconut milk, granulated sugar, salt, and cinnamon if using. Bring to a gentle simmer over medium heat, then reduce to medium‑low. Cook, uncovered, stirring frequently with a silicone spatula and scraping the bottom and corners, until the rice is tender and the mixture is thick and creamy, 30–35 minutes. If it thickens too quickly, splash in a few tablespoons of hot water or milk to maintain a slow simmer.

Step 3: Finish the pudding and fold in coconut

Remove the saucepan from the heat. Stir in 1 tablespoon butter, vanilla, and lime zest. Fold in 1/2 cup of the toasted coconut (keep the remaining 2 tablespoons for serving). Taste and adjust sweetness or salt to preference. The pudding should be loose and saucy—it will thicken slightly in the oven.

Step 4: Caramelize the pineapple

In a large skillet over medium‑high heat, melt 2 tablespoons butter. Add the pineapple chunks in a single layer and cook without moving for 2–3 minutes to develop color. Sprinkle over the brown sugar and a pinch of salt, then continue cooking, tossing occasionally, until the fruit is glossy and caramelized at the edges, about 6–8 minutes total. Add the rum (if using) and lime juice; cook 30–60 seconds until syrupy. Remove from heat.

Step 5: Assemble and bake until lightly blistered

Heat the oven to 425°F (220°C) with a rack in the center. Scrape the warm pudding into the buttered baking dish and smooth the top. Spoon the caramelized pineapple and all its syrup evenly over the pudding. Sprinkle the turbinado sugar over the pineapple. Bake 10–12 minutes until the edges are bubbling and the pineapple is lightly blistered. For deeper caramelization, broil 1–2 minutes, watching closely.

Step 6: Rest, garnish, and serve

Let the bake rest 10 minutes to set slightly. Sprinkle with the reserved toasted coconut. Serve warm, spooned into bowls. Optional: add a splash of coconut milk or a drizzle of cold heavy cream at the table for extra silkiness.

Pro Tips

• Use a heavy-bottomed pot and stir often—rice pudding scorches easily. Keep the simmer gentle.
• The pudding should be loose off the stove; it thickens during the short bake and as it cools.
• Pineapple must be dry to caramelize well. If using canned, drain and pat very dry first.
• Turbinado sugar helps boost blistering; do not skip if you love a lightly crackly top.
• For alcohol-free flavor, swap rum with 2 tablespoons pineapple juice or water plus 1/4 teaspoon vanilla.

Variations

• Mango-cardamom: Replace pineapple with 3 cups diced ripe mango; swap cinnamon for 1/4 teaspoon ground cardamom.
• Banana-coconut foster: Use sliced bananas; add a pinch of cinnamon and a squeeze of lemon to keep the fruit bright.
• Dairy-free: Replace whole milk with an unsweetened coconut milk beverage or oat milk; increase salt slightly to balance.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container up to 4 days. Reheat gently in a 300°F (150°C) oven until warm or on the stovetop with a splash of milk or coconut milk to loosen. For make-ahead, cook the pudding and caramelized pineapple up to 24 hours in advance, store separately, then assemble and bake just before serving. Freezing is not recommended—the rice becomes mealy after thawing.

Nutrition (per serving)

Approximate values for 1 of 8 servings: 350 calories; 18 g fat; 45 g carbohydrates; 4 g protein; 2 g fiber; 28 g total sugars; 160 mg sodium.