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Coconut and Pineapple Rice Pudding

Reminiscent of a piña colada, this tasty rice pudding requires very little work, thanks to June’s Slow Cook cook mode. The rice slowly simmers with coconut milk and brown sugar to create a rich, creamy consistency. Garnishes of pineapple and maraschino cherry balance the dish with fresh, fruity flavors while toasted coconut adds a nutty crunch. This vegan, gluten-free recipe is great for a potluck because you can make in advance and refrigerate until ready to serve. Swap out the rum for vanilla extract to make it kid-friendly. If you only have full-fat coconut milk, just use one can and swap in water for the other can of light coconut milk. Feel free to skip the lime if you don’t have it or swap the pineapple for mango chunks to maintain the tropical theme.

Prep Time — 15 min
Cook Time — 1 hour 30 min
Servings — 6
Start Cooking Jump to Personalization Step

Ingredients

nonstick cooking spray

2½ cups water

2 cans light coconut milk

½ cup light brown sugar

½ teaspoon salt

1 cup white rice

½ teaspoon ground ginger

1 tablespoon rum

1 lime

2 cups pineapple chunks

½ cup toasted coconut

6 maraschino cherries

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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Grease the dish

Lightly coat the interior of a Dutch oven or covered casserole dish with nonstick cooking spray.

nonstick cooking spray

Dutch oven

Start the pudding

In a Dutch oven or large pot if using a covered casserole dish, combine the water, coconut milk, brown sugar and salt. Bring the liquid to a boil over medium-high heat.

2½ cups water

2 cans light coconut milk

½ cup light brown sugar

½ teaspoon salt

pot

liquid measuring cup

measuring cups

measuring spoons

whisk

Add the rice

Stir in the rice. Cover the Dutch oven and remove it from the heat, or pour the pot’s contents into the greased casserole dish.

1 cup white rice

wooden spoon

Slow cook the rice pudding

Place the Dutch oven or covered casserole on the bottom shelf of the June Oven. Cook, covered, using the Slow Cook cook mode on High for 1½ hours. June will notify you when the rice pudding is done.

June Oven

Add the ginger and rum

Remove the pudding from the June Oven and uncover it carefully. Stir in the ground ginger and rum.

½ teaspoon ground ginger

1 tablespoon rum

spatula

Add lime zest and adjust consistency

Zest the lime directly into the pudding and stir until combined. If desired, stir in water by the tablespoon to adjust the pudding to your preferred consistency. Allow to cool to room temperature before serving or refrigerating.

1 lime

zester

Finish the pudding and serve

Spoon the pudding into individual serving dishes. Garnish each dish with pineapple, toasted coconut and maraschino cherries.

½ cup toasted coconut

6 maraschino cherries

2 cups pineapple chunks

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