Ingredients
Scale
- 2 cups cooked rice (warm)
- 1/2 cup brown sugar
- 1 (8-ounce) can crushed pineapple with juice
- 1/3 cup shredded coconut
- 8 ounces whipped topping, thawed
Instructions
- Place the warm cooked rice into a large mixing bowl.
- Stir in the brown sugar until mostly dissolved.
- Add the crushed pineapple with its juice and mix well.
- Stir in the shredded coconut.
- Allow the mixture to cool slightly if still warm.
- Gently fold in the whipped topping until fully incorporated.
- Transfer to a serving bowl or dessert cups.
- Refrigerate for at least 1 hour before serving.
- Garnish with toasted coconut or fresh pineapple if desired.
Notes
- Fold the whipped topping gently to keep the pudding light and fluffy.
- Chill overnight for the richest flavor and best texture.
- Garnish with toasted coconut, fresh pineapple, or maraschino cherries for an extra tropical presentation.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Hawaiian-Inspired
Nutrition
- Serving Size: 8 servings
- Calories: 190 per serving
Keywords: Hawaiian Rice Pudding, tropical rice pudding, pineapple rice pudding, coconut rice pudding, easy no-bake dessert, creamy rice pudding, Hawaiian dessert, pineapple dessert, leftover rice dessert, easy tropical dessert