Warm Coconut Rice Pudding Cups with Roasted Pineapple and Lime Crunch
An original dessert with creamy texture and a crisp contrast: small baking cups filled with silky rice pudding cooked in coconut milk, topped with oven-roasted pineapple and a crunchy oat, coconut, and lime topping. Served warm to highlight the tropical aromas and the caramelized fruit notes.
Ingredients
- 120 g short-grain rice (enjuagado)
- 240 ml water (for the cocción inicial)
- 400 ml full-fat coconut milk (without sugar)
- 250 ml whole milk (aporta cremosidad)
- 90 g brown sugar (divided)
- 2 g fine salt (realza sabores)
- 1 unit vanilla bean (abierta and raspada)
- 350 g fresh pineapple (diced small)
- 30 g unsalted butter (derretida)
- 2 cditas lime zest (divided)
- 15 ml lime juice (freshly squeezed)
- 50 g rolled oats (for the crust crujiente)
- 35 g shredded coconut (without sugar)
- 30 g all-purpose flour (for unir the crust)
- 1 g ground cinnamon (optional pero recomendada)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 200 °C / 400 °F. Lightly grease 6 small baking cups or ramekins with a little of the melted butter.
- 2
In a medium saucepan, combine the rinsed rice with the water and fine salt. Cook over medium heat until the water is almost fully absorbed, about 8 to 10 minutes.
- 3
Add the coconut milk, whole milk, 60 g of the brown sugar, the vanilla bean seeds, and the pod itself. Cook over low heat, stirring often, until the rice is creamy and tender, 18 to 20 minutes.
- 4
Meanwhile, toss the fresh pineapple with the lime juice, 15 g of brown sugar, and 1 teaspoon of lime zest. Spread on a small baking tray and roast at 200 °C / 400 °F for 12 minutes, until golden at the edges.
- 5
In a bowl, mix the rolled oats, shredded coconut, all-purpose flour, ground cinnamon, the remaining brown sugar, the remaining lime zest, and the rest of the melted butter. Stir until the mixture looks sandy and lightly moistened.
- 6
Remove the vanilla pod from the creamy rice mixture and divide it among the prepared baking cups. Spoon the roasted pineapple and its juices over the top.
- 7
Scatter the crunchy topping over each cup, partially covering the surface so some pineapple remains visible.
- 8
Bake the cups at 200 °C / 400 °F for 10 minutes, or until the topping is golden and crisp.
- 9
Let rest for 5 minutes before serving so the rice sets slightly and the topping keeps its texture. Serve warm.
Chef tips
For a smoother texture, stir the rice frequently during the final cooking stage. If you want a deeper caramelized finish, broil for 1 to 2 extra minutes, watching closely.
Substitutions
You can replace the whole milk with more coconut milk for a stronger coconut flavor, though the result will be slightly richer and denser. Pineapple can be swapped for firm mango, and the all-purpose flour in the topping can be replaced with a gluten-free blend if needed.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
Illustrative imageTeakhaus Teak Cutting Board
Stable base for chopping
- Stable surface for chopping
- Gentle on your knife edge
- Hand-wash and let it dry
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