Hawaiian Rice Pudding is one of my favorite tropical-inspired desserts whenever I want something light, creamy, and refreshing. I combine tender cooked rice with sweet pineapple, shredded coconut, and fluffy whipped topping to create a delicious no-bake treat that is perfect for warm days. Whether I prepare it for a family gathering, potluck, or casual summer meal, this chilled dessert always brings a taste of the islands to the table.
Why I’ll Love This Recipe
I love how simple this dessert is to prepare with just a handful of everyday ingredients. Since it requires no baking, I can make it without heating up the kitchen, making it ideal for summer. The pineapple adds a juicy sweetness while the coconut gives every bite a tropical flavor. The whipped topping creates a smooth, creamy texture that pairs perfectly with the soft rice. I also enjoy making it ahead of time because it tastes even better after it has chilled.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups warm cooked rice
1/2 cup brown sugar
1 (8-ounce) can crushed pineapple with its juice
1/3 cup shredded coconut
8 ounces whipped topping, thawed
Directions
I stir the warm cooked rice and brown sugar together in a large bowl until the sugar completely dissolves.
I add the crushed pineapple along with all of its juice and mix everything thoroughly.
Then I cover the bowl and refrigerate the mixture until it is completely chilled.
Just before serving, I gently fold in the shredded coconut and the thawed whipped topping until everything is evenly combined.
I serve the pudding cold for the best creamy and refreshing flavor.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 20 minutes
Chilling Time: About 2 hours
Total Time: 30 minutes, plus chilling
Servings: 6
Calories: Approximately 220 kcal per serving
Variations
I sometimes stir in chopped macadamia nuts for extra crunch and a richer Hawaiian-inspired flavor.
I like adding diced mango, sliced bananas, or mandarin oranges to make the dessert even fruitier.
For a sweeter coconut taste, I occasionally use toasted coconut instead of plain shredded coconut.
I sometimes replace the whipped topping with freshly whipped cream for a homemade touch.
When I want extra flavor, I add a small splash of vanilla or coconut extract before chilling the mixture.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. Since the whipped topping is folded in just before serving, I find the texture stays freshest when enjoyed within the first couple of days.
I do not recommend freezing this dessert because the whipped topping and pineapple may separate after thawing, affecting the creamy texture.
This dessert is meant to be served chilled, so I never reheat it. I simply stir it gently before serving if it has been sitting in the refrigerator.
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FAQs
Can I use freshly cooked rice?
I can use freshly cooked rice as long as I let it cool slightly before mixing it with the sugar and other ingredients.
Can I make this dessert ahead of time?
Yes. I often prepare the rice mixture several hours ahead and fold in the coconut and whipped topping just before serving for the freshest texture.
What type of rice works best?
I prefer long-grain white rice because it stays fluffy, but jasmine rice or medium-grain rice also works well.
Can I use fresh pineapple instead of canned?
Yes. I can use finely chopped fresh pineapple, although I usually add a little pineapple juice to maintain the moisture and sweetness.
Is this dessert gluten-free?
The main ingredients are naturally gluten-free, but I always check the labels on the whipped topping and other packaged ingredients to make sure they are certified gluten-free if needed.
Conclusion
I enjoy making Hawaiian Rice Pudding whenever I want a cool, creamy dessert that is both simple and satisfying. The combination of sweet pineapple, coconut, fluffy whipped topping, and tender rice creates a refreshing tropical treat that is perfect for summer parties, family dinners, or anytime I want an easy make-ahead dessert. Every chilled spoonful delivers a delicious blend of creamy texture and bright island flavors that always makes this recipe a favorite.
📖 Recipe:
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Hawaiian Rice Pudding (Rice Hawaiian)
- Total Time: 30 minutes plus 2 hours chilling
- Yield: 6 servings
- Diet: Vegetarian
Description
Hawaiian Rice Pudding is a light, creamy, no-bake dessert made with tender rice, sweet pineapple, shredded coconut, and fluffy whipped topping. It’s a refreshing tropical treat that’s perfect for warm weather gatherings or make-ahead desserts.
Ingredients
2 cups warm cooked rice
1/2 cup brown sugar
1 (8-ounce) can crushed pineapple with its juice
1/3 cup shredded coconut
8 ounces whipped topping, thawed
Instructions
- In a large bowl, stir the warm cooked rice and brown sugar together until the sugar completely dissolves.
- Add the crushed pineapple along with all of its juice and mix thoroughly.
- Cover the bowl and refrigerate the mixture until completely chilled, about 2 hours.
- Just before serving, gently fold in the shredded coconut and thawed whipped topping until evenly combined.
- Serve chilled.
Notes
Stir in chopped macadamia nuts for extra crunch.
Add diced mango, sliced bananas, or mandarin oranges for more tropical flavor.
Use toasted coconut for a deeper coconut taste.
Freshly whipped cream can be substituted for whipped topping.
Add a splash of vanilla or coconut extract for extra flavor.
Store covered in the refrigerator for up to 3 days.
Do not freeze, as the texture may separate after thawing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 20 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 6 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
