Pina Colada Rice Pudding (Dairy, gluten and sugar free)


One of my pre- dairy free indulgences was rice pudding. I love its warm, sweet, creamy deliciousness and I often made a large pot since the boy loves it too.

So I dug out the old recipe and adapted it to make it dairy and sugar free. This was when I decided to use coconut cream and the idea of a Pina Colada inspired desert formed in my head.

The rice pudding is made with a mixture of almond milk and coconut cream and is rich and sweet. The pineapple was prepared two ways – as a rum-flavoured compote, and sliced and dried for the garnish.

I served this up for guests and it was a success all round! Yum!

Ingredients: (Serves 6)

For the rice pudding:

  • 100g Arborio rice (washed)
  • 3 tbs sweetener (I used xylitol)
  • 600mls almond milk
  • 100g coconut cream
  • 1 bay leaf
  • 1/2 tsp freshly grated nutmeg
  • 10g butter (optional)
  • 1 egg yolk
  • 1/2 vanilla pod, split and scraped

For the pineapple rum compote:

  • 2/3 ripe pineapple, top, skin and core removed, cut into bite-size wedges
  • 4 tbs sweetener (I used xylitol)
  • 200mls water
  • 2 tsp rum flavouring (Or rum of course – to taste!)
  • 1/2 vanilla beans, split, seeds scraped
  • 1/2 lemon, juiced

For the dried Pineapple garnish:

  • 1/3 pinapple. flinely sliced into rings
  • Juice of half a lemon
For the rice pudding:
  1. In a medium sized pan, bring the milk to the boil with the vanilla
  2. Add the rice and the bay leaf and stir back to the boil, turn down to a gentle simmer stirring frequently until the rice is just cooked.
  3. Stir in the coconut cream and sugar and leave to simmer for 10 more minutes
  4. Stir in the butter (if using) and egg yolk and a splash of milk to the desired consistency if needed
  5. Top with freshly grated nutmeg
For the Pineapple rum compote:
  1. Combine the sweetener, water, rum flavouring, and vanilla bean in a saucepan.
  2. Squeeze the lemon juice into the pan, stir and bring to a simmer.
  3. Add the pineapple and stir until well mixed.
  4. Simmer for approx. 30 minutes until the liquid has reduced to a syrupy consistency and the pineapple is soft.
  5. Set aside to cool

For the dried Pinapple rings:

  1. Preheat oven to 100C
  2. Pour the lemon juice over the pineapple rings
  3. pat dry with kitchen towel and place on an oiled baking sheet
  4. bake in the middle of the oven for 1 hour until the pineapple rings are dried but not browned
  5. Remove from the oven (they will still be a little soft), split one side from the center to the outer edge to allow you to balance on the glass edge when serving, and leave to cool. Once cooled they will be crispy and slightly chewy

To serve:

  1. Place a spoonful of the pineapple rum compote into the bottom of a cocktail glass
  2. Pour over the coconut rice pudding
  3. Garnish with a little more of the compote and the dried pineapple rings
  4. Enjoy!

4 comments on “Pina Colada Rice Pudding (Dairy, gluten and sugar free)

  1. Pingback: Vermicelli and Vanilla Pudding (Dairy, Gluten and Sugar free) | Tolu's Kitchen

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