Description
A creamy, tropical no-bake dessert combining the flavors of coconut and pineapple, perfect for summer gatherings.
Ingredients
Scale
- 2 cups cooked rice (short or medium-grain for best texture)
- 1 cup pineapple chunks (canned, drained well)
- 1 cup coconut cream (or coconut milk for a lighter option)
- 1/2 cup granulated sugar (can substitute with honey or maple syrup)
- 1 cup Cool Whip or whipped topping (freshly whipped cream also works)
- mini marshmallows (optional)
- toasted macadamia nuts (optional for extra crunch)
Instructions
- Start by placing the cooked rice in a large bowl.
- Add the drained pineapple chunks and coconut cream. Mix it all really well.
- Next, sprinkle in the granulated sugar. Stir until combined.
- Carefully fold in the whipped topping. This keeps the pudding light.
- If you choose to add mini marshmallows or nuts, do this last.
- Chill the pudding in the refrigerator for at least one hour before serving.
Notes
Make sure the rice is cool before mixing it with other ingredients. Adjust sweetness to your taste and avoid over-mixing to keep the pudding fluffy.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 7g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg