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–+ servings
Hawaiian Rice Pudding

Delicious Hawaiian Rice Pudding for a No-Bake Treat

This Hawaiian Rice Pudding is a creamy, no-bake dessert that brings tropical flavors into your kitchen.
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Prep Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 10 minutes
Servings: 6 servings
Course: Dessert
Cuisine: Hawaiian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pudding
  • 2 cups Cooked Rice Substitute with cooked quinoa for gluten-free option
  • 1 cup Pineapple (fresh or canned) Use crushed or diced according to preference
  • 1 cup Coconut Cream (or coconut milk) Swap with heavy cream for richer taste
  • 1/2 cup Sugar Adjust according to taste or replace with honey or agave
  • 1 tsp Vanilla Extract Use real vanilla for best aroma
  • 1 cup Mini Marshmallows (optional) Omit for less sugary version
  • 1/2 cup Toasted Macadamia Nuts (optional) Almonds can be used as a substitute

Equipment

  • Mixing Bowl
  • Spatula
  • Plastic Wrap
  • Refrigerator

Method
 

Preparation Steps
  1. In a large mixing bowl, combine the cooked rice, pineapple chunks, coconut cream, sugar, and vanilla extract. Use a spatula to gently fold the ingredients together until everything is well blended and the rice is evenly coated.
  2. Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 1-2 hours.
  3. After chilling, remove the Hawaiian Rice Pudding from the refrigerator and give it a gentle stir. Spoon into individual serving dishes and garnish with mini marshmallows or toasted macadamia nuts.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 45gProtein: 3gFat: 8gSaturated Fat: 6gMonounsaturated Fat: 1gSodium: 100mgPotassium: 150mgFiber: 1gSugar: 20gVitamin C: 5mgCalcium: 2mgIron: 3mg

Notes

Ensure your cooked rice is completely cooled before mixing. Store leftovers in an airtight container in the refrigerator and enjoy within 3 days.

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