Creamy Coconut Rice Pudding with Pineapple and Banana Recipe

Introduction

Creamy Coconut Rice Pudding is a comforting dessert that blends the richness of coconut milk with the sweetness of tropical fruits. This simple recipe creates a smooth, fragrant pudding perfect for a cozy treat or an elegant finish to any meal.

Ingredients

• 1 can coconut milk
• ¼ cup short grain white rice
• 1 tsp vanilla extract
• 1 tbsp sugar (or 1 small pack vanilla sugar)
• 1 pinch salt
• 1 star anise
• ½ cup pineapple chunks (canned or fresh)
• ½ banana

Instructions

1. Step 1: Pour the coconut milk into a pot and heat over medium heat until it just begins to boil.
2. Step 2: Stir in the rice once the milk starts boiling, then immediately reduce the heat to low to keep the pudding smooth and creamy.
3. Step 3: Add vanilla extract, sugar, star anise, and a pinch of salt to flavor the mixture.
4. Step 4: Optionally mash the banana and stir it into the pot for added creaminess and natural sweetness.
5. Step 5: Cover the pot with a lid and let the mixture simmer on low heat for about 30 minutes, stirring occasionally until the pudding thickens.
6. Step 6: If using canned pineapple, add 3-4 tablespoons of pineapple juice to the pudding for a fruity kick.
7. Step 7: Serve the pudding topped with diced pineapple chunks.
8. Step 8: For a special touch, blend the pineapple chunks into a puree and layer it on top of the pudding before serving.

Tips & Variations

• Use short grain rice for a creamier texture, as it releases more starch than long grain varieties.
• Substitute sugar with honey or maple syrup for a different sweet flavor.
• Try adding a pinch of cinnamon or nutmeg along with the star anise for extra warmth.
• Fresh pineapple adds a vibrant touch, but canned works perfectly in a pinch.
• To make it vegan, ensure the sugar or sweetener you use is vegan-friendly.

Storage

Store leftover rice pudding in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally and adding a splash of coconut milk if needed to loosen the pudding.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice for this pudding?

Short grain rice is best for creamy texture, but medium grain rice works too. Long grain rice will result in a less creamy pudding.

What if the pudding separates or looks oily?

This can happen if the coconut milk is heated too quickly or on too high a heat. Always reduce the heat as soon as it starts boiling and stir gently to keep it smooth.

Creamy Coconut Rice Pudding with Pineapple and Banana Recipe

Pin Recipe

Print Recipe

★★★★★

4.5 from 659 reviews

This Creamy Coconut Rice Pudding is a luscious, comforting dessert made with coconut milk and short grain white rice. Infused with vanilla, star anise, and a touch of sweetness, it offers a tropical twist with pineapple chunks and optional banana for extra creaminess and fruitiness. Perfectly cooked on the stovetop, it delivers a smooth, creamy texture without separating thanks to careful temperature control during cooking.

• Author: Clara
• Prep Time: 5 minutes
• Cook Time: 35 minutes
• Total Time: 40 minutes
• Yield: 2 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: International / Tropical
• Diet: Vegan

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 can coconut milk (about 400 ml)
• ¼ cup short grain white rice (about 50 grams)
• 1 tsp vanilla extract
• 1 tbsp sugar (or 1 small pack vanilla sugar)
• 1 pinch salt
• 1 star anise

Fruit Additions

• ½ cup pineapple chunks (canned or fresh)
• ½ banana (optional, for mashing)

Instructions

1. Heat coconut milk: Pour the coconut milk into a pot and place it over medium heat until it starts to warm.
2. Add rice: Once the coconut milk just starts to boil, quickly reduce heat to low and stir in the rice to prevent the fat from separating, which keeps the pudding smooth and creamy.
3. Flavor the mixture: Add vanilla extract, sugar, star anise, and a pinch of salt to enhance the flavor profile.
4. Mash banana (optional): If using banana, mash it and stir it into the pudding mixture for extra creaminess.
5. Simmer: Cover the pot with a lid and let the pudding simmer gently on low heat for about 30 minutes, stirring occasionally, until the rice is soft and the mixture is creamy.
6. Add pineapple juice (optional): If using canned pineapple, add 3-4 tablespoons of the pineapple juice to infuse a fruity kick into the pudding.
7. Serve: Dish the pudding into serving bowls and top with diced pineapple chunks for texture and freshness.
8. Blend pineapple (optional): For an elegant touch, puree pineapple chunks and layer the pineapple puree on top of the pudding before serving.
9. Enjoy: Savor this sweet, creamy tropical dessert warm or chilled as preferred.

Notes

• Use short grain white rice for the creamiest texture.
• Do not let the coconut milk boil too hard to prevent fat separation.
• Adjust sweetness by using less or more sugar depending on your taste and the sweetness of the pineapple.
• Star anise can be removed before serving or eaten for extra flavor.
• This pudding can be served warm or chilled according to preference.
• You can substitute fresh pineapple with canned, but use the juice from canned pineapple for extra flavor.
• For a dairy-free and vegan dessert, ensure the sugar and vanilla extract you use are vegan-friendly.

Keywords: creamy coconut rice pudding, coconut milk dessert, tropical rice pudding, pineapple rice pudding, vegan dessert, stovetop rice pudding, star anise dessert