Jump to Recipe

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.

A martini shaped glass with rice pudding, mango, pineapple and kiwi on a tray with a spoon

You’ll think you’ve landed in Hawaii or the Caribbean with the fruity flavors of this creamy, classic fruit rice pudding. The tropical flavors are from fresh mango and pineapple cooked to soften and turning into a chunky sauce that is lightly sweetened and all serve chilled. Sounds like a lovely tropical breakfast, doesn’t it?

Which rice is best for rice pudding?

You can use just about any rice you like. Short grain rice like arborio has more starch so it will make the rice creamier (which is what I like). You can also use regular long grain white rice,  basmati or jasmine and still achieve a delicious result.

Stove top rice pudding

This is a basic vanilla rice pudding recipe cooked in a pan on the stove top then refrigerated. It’s chilled comfort food. 

The secret to the creamiest rice pudding

The creamy texture is achieved by boiling the rice in the milk instead of water. Any of your favorite rice can be used, from long grain, to jasmine and arborio. Short grain rice will be creamier because it has more starch than long grain.

Fruit toppings

To save the fuss of peeling a whole mango, I use frozen. I like to use fresh pineapple but frozen can be used also.

A glass filled with rice pudding viewed from the side showing the rice in the creamy sauce topped with sauced mango and pineapple

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.

Viewed from overhead showing the vibrant mango, pineapple and kiwi toppings

This is a great make-ahead dessert rice pudding. You can make both elements a day or so ahead, then refrigerate separately in sealed containers when ready to serve.

A glass bowl with a spoon in rice pudding with mango, pineapple and kiwi

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.

Coconut Rice Pudding

If you want to increase the coconut flavor, add some of the untested shredded coconut to the rice as it cooks. I started doing this and it’s so good!

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.

Yield: 4

Tropical Rice Pudding

Tropical rice pudding in a coned shape glass topped with fresh mango, kiwi and pineapple with a spoon and extra kiwi

A creamy and comforting summer dessert topped with tropical mango, pineapple and kiwi.

Prep Time 15 minutes
Cook Time 20 minutes
Additional Time 1 hour
Total Time 1 hour 35 minutes

Ingredients

  • For the topping:
  • 1 ½ cups (180 grams) fresh mango chunks (fresh or frozen)
  • 1 ½ cups (180 grams) fresh pineapple chunks
  • 1 tablespoon granulated sugar
  • 2 tablespoons unsweetened shredded coconut, plus more * see note
  • For the rice pudding:
  • 4 cups (2 pints) whole milk
  • 1 cup (200 grams) short grain white rice *see note
  • ½ cup (100 grams) granulated sugar
  • ½ teaspoon freshly grated nutmeg
  • ¼ teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 kiwi, peeled and chopped

Instructions

  1. To a small saucepan add the mango, pineapple and sugar. Heat over medium heat until it starts to lightly bubble. Cook for 8-10 minutes until the fruit is softened and is saucy. Transfer to a contain and allow to come to room temperature, then refrigerate.
  2. To a clean, dry pan add the coconut over low heat. Toast, stirring often until evenly golden brown. Transfer to a bowl and set aside.
  3. Add the milk, rice, sugar, nutmeg, salt and vanilla to a saucepan and heat over high heat and stir. Bring to a simmer and reduce heat to medium low, cover and cook for 20 minutes stirring frequently to prevent the rice from sticking to the bottom of the pan and clumping together.
  4. Transfer to a bowl and cover with plastic wrap placed directly onto the pudding so a skin doesn't form. Refrigerate along with the cooled fruit for 1 to 2 hours.
  5. Serve the rice pudding topped with the mango/pineapple sauce, fresh kiwi and shredded coconut.

Notes

  • If you want to add more coconut to the rice pudding, add 2 tablespoons to the rice as it cooks.
  • Short grain rice contains more starch and will give you a creamier texture. You can use long grain rice if you like.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 420Total Fat 7gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 2gCholesterol 20mgSodium 265mgCarbohydrates 78gFiber 5gSugar 38gProtein 13g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

© Janette
Cuisine: American / Category: Dessert