Tropical Rice Pudding
Summer comfort food alert! This Tropical Rice Pudding recipe is perfect for a cooling, hot weather dessert that will make you feel like you’re on vacation. So good and creamy with fresh mango, pineapple, kiwi and toasted coconut.
You’ll think you’ve landed in Hawaii or the Caribbean with the fruity flavors of this creamy, classic pudding. The tropical flavors are from fresh mango and pineapple cooked to soften and turn into a chunky sauce that is lightly sweetened.
To save the fuss of peeling a whole mango, I use frozen. I like to use fresh pineapple but frozen can be used also.
To enhance the flavor of vanilla, I added nutmeg (instead of cinnamon) to bring a warm, nutty flavor that will have you saying ‘mmm’ with every bite.
Dairy-free rice pudding options: If you’re sensitive to dairy, use almond, soy, cooconut or any of your favorite dairy-free milk.
This is a great make-ahead dessert. You can make both elements a day or so ahead, then refrigerate separately in sealed containers when ready to serve.
For a little coconut crunch, I like to top it with unsweetened (you can use sweetened if you like) shredded coconut. All you have to do, is add to a dry pan and toast over low heat, stirring often until it turns golden brown.
Tasty Tip: If you want to increase the coconut flavor, add some of the untested shredded coconut to the rice as it cooks.
More Rice Pudding Recipes:
If you’ve tried this Tropical Rice Pudding or any other recipe, leave a comment (or question) below. I love to hear from my readers.