Sweet, creamy pina colada rice pudding made with coconut milk and creamy arborio rice, studded with pineapple tidbits, and dressed up with whipped cream, toasted coconut and a cherry on top.
Rice pudding is quick and easy to make in the pressure cooker. It’s also the perfect comfort food – sweet, smooth and creamy. Using arborio rice creates a creamy pudding without using cream.
I’m headed to the Caribbean this week and I’ve got tropical drinks on my mind. I decided it would be fun to give rice pudding a tropical twist. The coconut flavor is subtle, if you wanted a stronger coconut flavor, you could add a little coconut extract.
The whipped cream and cherries are a fun addition, but you could omit them if you wanted. I loved the toasted coconut so much I couldn’t resist stirring more coconut into my serving of rice pudding. So I recommend you don’t omit the toasted coconut. I served the rice pudding in some fun margarita glasses I had in the cupboard.
If you can’t make it to the Caribbean for some tropical drinks, this rice pudding is a delicious alternative.
Pina Colada Rice Pudding
- 1 cup Arborio rice
- 1 1/2 cups water
- 1 tablespoon coconut oil
- 1/4 teaspoon salt
- 1 14-oz can coconut milk
- 1/2 cup sugar
- 2 eggs
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
- 1 (8-ounce) can pineapple tidbits, well drained and cut in half
In pressure cooker pot, combine rice, water, oil, and salt. Lock the lid in place and select High Pressure and 3 minutes cook time. 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.
Add coconut milk and sugar to rice in pressure cooking pot; stir to combine.
In a small mixing bowl, whisk eggs with milk and vanilla. Pour through a fine mesh strainer into pressure cooking pot. Select sauté and cook, stirring constantly, until mixture just starts to boil. Turn off pressure cooker. Stir in pineapple tidbits.
Pour into serving dishes and chill. Pudding will thicken as it cools.
Served topped with whipped cream, toasted coconut, and a maraschino cherry if desired.