Arroz con coco y piña – sweet coconut rice with pineapple Recipe
Arroz con coco y piña is a dessert made from rice cooked in coconut milk with pieces of pineapple. In Mexico, such sweet rice desserts often appear after lunch or at family celebrations, especially in warmer regions. The flavor is reminiscent of a mix between rice pudding with coconut and a fruit salad, and you can serve it both warm and cold.
Arroz con coco y piña combines the creamy, comforting texture of rice pudding with the tropical character of coconut, pineapple, and lime. It’s a dessert that tastes especially good on warm days – at once filling and refreshing, with the gentle acidity of the fruit cutting through the sweetness. In many Mexican homes it appears after Sunday lunch or at birthday parties as an alternative to heavy cakes.
Chef's tips
Cook the rice over very low heat and stir often, especially at the bottom of the pot – the mixture of milk and sugar tends to burn faster than you’d expect. If you see that it’s thickening too quickly, add a little water or milk and extend the cooking time by a few minutes instead of turning up the heat. Add the pineapple in stages: some into the dessert for flavor, and some on top so it looks fresh and appetizing.
How to serve
For summer garden gatherings, serve this dessert well chilled in small glasses or jars, sprinkled with toasted coconut and lime zest. In winter it’s great served warm as a sweet supper or dessert after a light soup – in that case you can add a bit more cinnamon. It pairs well with coffee with milk, jasmine tea, or simply water with lime slices.
Ingredients
- rice - 180 g
- coconut milk - 400 ml
- milk - 300 ml
- water - 150 ml
- sugar - 60 g
- pineapple - 250 g
- desiccated coconut - 30 g
- cinnamon - 0.5 teaspoon
- salt - 1 pinch
- lime - 0.5 piece
Preparation
- Rinse the rice in a sieve under cold running water until the water is almost clear, then drain well.
- In a pot, combine the coconut milk, milk, water, sugar, cinnamon, and a pinch of salt. Heat over medium heat, stirring, until the sugar dissolves and the liquid is hot but not yet boiling.
- Add the rice, stir, bring to a gentle boil, then reduce the heat to very low.
- Cook the rice for 25–30 minutes over very low heat, stirring often, especially towards the end, so it doesn’t stick to the bottom. The mixture should thicken and the grains should be soft but not overcooked.
- Meanwhile, cut the pineapple into small dice. If you’re using canned pineapple, drain it well.
- When the rice is almost done, add the desiccated coconut and half of the pineapple, stir, and cook for another 2–3 minutes.
- Remove the pot from the heat, add the lime juice, and stir. The dessert will thicken further as it cools.
- Serve warm or chilled, topped with the remaining pineapple and, if you like, a little extra cinnamon.
Storage
Cool the dessert completely, then store it covered in the fridge for up to 2 days. It will thicken as it chills; if you want to serve it warm again, reheat gently over low heat with a splash of milk or water, stirring until creamy. Do not refreeze and avoid reheating multiple times.
