Pina Colada Rice Pudding
By :Barbara Schieving
Print Recipe
Votes: 11
Rating: 4.45
Rate this recipe!
Course Dessert
Cuisine Modern
Difficulty Easy
Browse Category Dessert, Kid-Friendly
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Coconut Milk, Eggs, Rice
Prep Time 10 minutes
Cook Time 16 minutes
Servings
8 servings
Ingredients
  • 1 cup Arborio rice
  • 1 1/2 cups Water
  • 1 tablespoon coconut oil
  • 1/4 teaspoon salt
  • 14 ounces coconut milk 1 can
  • 1/2 cup sugar
  • 2 eggs
  • 1/2 cup milk
  • 1/2 teaspoon vanilla extract
  • 8 ounces pineapple crushed, well drained and cut in half, 1 can
Course Dessert
Cuisine Modern
Difficulty Easy
Browse Category Dessert, Kid-Friendly
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Coconut Milk, Eggs, Rice
Prep Time 10 minutes
Cook Time 16 minutes
Servings
8 servings
Ingredients
  • 1 cup Arborio rice
  • 1 1/2 cups Water
  • 1 tablespoon coconut oil
  • 1/4 teaspoon salt
  • 14 ounces coconut milk 1 can
  • 1/2 cup sugar
  • 2 eggs
  • 1/2 cup milk
  • 1/2 teaspoon vanilla extract
  • 8 ounces pineapple crushed, well drained and cut in half, 1 can
Votes: 11
Rating: 4.45
Rate this recipe!
Instructions
  1. In the Instant Pot, combine rice, water, oil, and salt. Lock the lid in place and select High Pressure and 3 minutes cook time.
  2. When beep sounds turn off pressure cooker and use a natural pressure release for 10 minutes. After 10 minutes, release any remaining pressure with a quick pressure release.
  3. Add coconut milk and sugar to rice in pressure cooking pot; stir to combine.
  4. In a small mixing bowl, whisk eggs with milk and vanilla. Pour through a fine mesh strainer into pressure cooking pot.
  5. Select sauté and cook, stirring constantly, until mixture just starts to boil. Turn off pressure cooker. Stir in pineapple tidbits.
  6. Pour into serving dishes and chill. Pudding will thicken as it cools.
  7. Served topped with whipped cream, toasted coconut, and a maraschino cherry if desired. Enjoy!
15 replies
  1. Vanessa Nicole
    Vanessa Nicole says:

    So good, this is the third instant pot recipe i made. I used cream instead of milk because im extra! Such a good recipe!

  2. Daneda
    Daneda says:

    This recipe was utterly simple, fast and delicious. Omitted the whipped cream and toasted coconut for a simple weeknight dessert and it was still full of flavour. I even left some of the pudding without pineapple for my picky kids and that tasted great too.

  3. HAH
    HAH says:

    Very tasty and easy to make. I would like it a bit more creamy, all in all it is a nice dessert.

  4. anintelman
    anintelman says:

    Delicious recipe. I thought the rice could have been a tad softer so I’ll add a bit more water and time on the pressure. I assume that will suffice. Any thoughts?

  5. mrsschoondog
    mrsschoondog says:

    One of my favorites for the IP. Best trick I’ve learned is to not stir the rice into the water. Add water, oil, and salt first. Then add rice, but don’t stir! I no longer get the burn notice when I do it that way.

  6. Jennifer
    Jennifer says:

    My family has enjoyed this recipe, but instead of the milk I use a combination of non-dairy coconut creamer and rice milk. It adds a little more coconut flavor and also makes it a non-dairy as well as gluten free dessert for my friends with those restrictions. And the toasted coconut is a must!

  7. Silverstar98121
    Silverstar98121 says:

    Blander than I’d hoped for. Would suggest switching out vanilla for coconut extract.

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