Description
Creamy Hawaiian Rice Pudding made with pineapple, coconut, whipped topping, and sweet rice for an easy tropical dessert.
Ingredients
Scale
- 2 cups warm cooked rice
- 1/2 cup brown sugar
- 1 can (8 ounces) crushed pineapple with juice
- 1/3 cup shredded coconut
- 8 ounces whipped topping, thawed
Instructions
- Place warm cooked rice into a large bowl.
- Stir in brown sugar until fully dissolved.
- Add crushed pineapple with the juice and mix well.
- Cover and chill the mixture for at least 1 hour.
- Fold in shredded coconut and whipped topping just before serving.
- Serve chilled.
Notes
- Use warm rice so the brown sugar melts evenly.
- Do not add whipped topping while the rice is warm.
- Chill overnight for deeper flavor.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 24
- Sodium: 120
- Fat: 9
- Saturated Fat: 7
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 2
- Protein: 3
- Cholesterol: 5