Piña Colada Arroz Con Leche
This tropical twist on arroz con leche brings piña colada vibes to your spoon! Creamy, coconutty, and packed with juicy pineapple, it’s a chilled dessert that tastes like vacation in a cup. Perfect for summer parties, make-ahead treats, or whenever you want a sweet escape.
Equipment
- Pots
- Cooking spoons
- Ramekins
Ingredients
- ½ cup long-grain white rice, rinsed
- Pinch of salt
- 1 small cinnamon stick
- 1 ½ cups water
- 2 ½ cups milk of choice
- 1 14 oz can sweetened condensed milk
- 1 12 oz can evaporated milk
- 1 tsp vanilla extract
- ½ cup unsweetened shredded toasted coconut
- 1 20 oz can crushed pineapple (with juices)
- 2 tbsp pineapple juice
- Optional: 2 tbsp sugar, to taste
- 4 oz whipped topping
- Extra toasted shredded coconut
- Fresh pineapple wedges, for garnish
- Maraschino cherries, for garnish
Instructions
- In a medium pot, combine rice, salt, cinnamon stick, and water. Bring to a boil, then reduce heat to low. Cover and simmer for 10–12 minutes, until the rice is just tender.
- Stir in the milk, sweetened condensed milk, evaporated milk, and vanilla. Simmer uncovered for 20–25 minutes, stirring occasionally, until thick and creamy.
- Stir in the crushed pineapple with juices, pineapple juice, and toasted coconut. Mix well, then remove from heat. Let the arroz con leche cool to room temperature. Taste and add sugar if needed.
- Transfer to a container, cover, and refrigerate for at least 4 hours or overnight to allow the flavors to meld.
- Spoon into small glasses or ramekins. Top each with whipped topping, extra toasted coconut, a wedge of pineapple, and a cherry. Serve cold and enjoy!
Notes
- Texture control: If you like a creamier arroz con leche, cook a few minutes longer after adding the milks. For a looser pudding, pull it off the heat sooner.
- Toasting coconut: Keep a close eye while toasting the coconut — it goes from golden to burnt quickly. Stir often for even color.
- Extra tropical flavor: Add ¼ cup of coconut milk along with the other milks for a stronger coconut profile.
- Pineapple balance: If your pineapple is very sweet, reduce or skip the added sugar. If it’s more tart, the extra 2 tbsp sugar will balance it out.
- Make-ahead friendly: This dessert tastes even better the next day once fully chilled and the flavors have mingled.
- Serving idea: For a piña colada vibe, serve in cocktail glasses with cocktail umbrellas for a fun presentation.
- Adult twist: Stir in 1–2 tbsp of white rum per serving before chilling for a boozy version.
Like this? Leave a comment below!
