Piña Colada Rice Pudding

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1/2 cup

Long Grain White Rice

1 cup

GOYA® Coconut Milk

1/2 cup

Heavy Cream

2 cups

Milk

3 Tbsp

Granulated Sugar

1/4 tsp

Salt

1 cup

Pineapples

1 Tbsp

Dark Rum

3/4 cup

Sweetened Coconut Flakes

1/2 tsp

Coconut Extract

Cooking Instructions

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Step 1

Over medium heat in a medium saucepan, combine the GOYA® Coconut Milk (1 cup) , Heavy Cream (1/2 cup) , Milk (2 cups) , and the Long Grain White Rice (1/2 cup) .

Step 2

Stir in Salt (1/4 tsp) and Granulated Sugar (3 Tbsp) , and continue to stir until thick and creamy and rice is tender, about 25 to 30 minutes.

Step 3

Stir in the Dark Rum (1 Tbsp) , Coconut Extract (1/2 tsp) , Sweetened Coconut Flakes (1/2 cup) , and Pineapples (1 cup) that has been cut into a 1/4" dices.

Step 4

Spoon pudding into 1/2 cup ramekins. Serve warm or chilled. If chilling, cover each ramekin with plastic wrap before refrigerating.

Step 5

When ready to serve, preheat the oven to 325 degrees F (160 degrees C) and lay remaining Sweetened Coconut Flakes (1/4 cup) in a single layer on a baking sheet. Cook for 8 to 10 minutes until lightly browned.

Step 6

Top puddings with additional pineapple and toasted coconut. Serve.