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Prep Time: Estimated 15 minutes
Cook Time: Estimated 45 minutes
Total Time: Estimated 1 hour
Yield: Serves 4-6
Cuisine: Dessert
Author: Scott Stokes
Ingredients:
- 1 ripe pineapple, peeled and sliced
- 1 cup jasmine rice
- 2 cups coconut milk
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 1/2 cup toasted coconut flakes
- Caramelized pineapple slices, for garnish
- Fresh mint leaves, for garnish
Instructions:
- Preheat your grill to medium-high heat.
- Grill the pineapple slices for 2-3 minutes on each side, until lightly caramelized. Remove from the grill and let them cool. Cut the grilled pineapple into small pieces.
- In a medium saucepan, combine the jasmine rice, coconut milk, sugar, vanilla extract, and salt. Bring the mixture to a simmer over medium heat, stirring occasionally.
- Reduce the heat to low and cover the saucepan. Let the rice simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
- Remove the saucepan from the heat and let the rice pudding cool slightly.
- Stir in the grilled pineapple pieces and toasted coconut flakes.
- Divide the rice pudding into serving bowls. Garnish with caramelized pineapple slices and fresh mint leaves.
- Serve the Grilled Pineapple Coconut Rice Pudding warm or chilled. Enjoy!
Note: You can refrigerate the rice pudding for a few hours before serving if you prefer it chilled.
For more easy dessert recipes, check out our dessert recipe collection.
