Past Recipes
Coconut-Lime Rice Pudding

Coconut-Lime Rice Pudding with Pineapple

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Arborio rice is an Italian short-grain variety best known for making risotto delightfully thick and creamy. Wouldn’t you know, it’s also particularly suitable for rice pudding. Here, the rice is cooked in coconut milk to create a luscious sauce. With lime, juicy pineapple, refreshing mint, and toasted coconut flakes, this is one seriously tropical treat. Lean in close—can you hear the sea breeze?

Serving size
Prep & cook time
Cooking Skill
By Chef Taylor

By Chef Taylor

  • Calories 320
  • Protein 4g
  • Total Carb 61g
  • Total Fat 7g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • lite coconut milk
    • 1 can
    • lite coconut milk
  • Arborio rice
    • 1 cup
    • Arborio rice
  • sugar
    • 1/3 cup
    • sugar
  • vanilla extract
    • 1/2 teaspoon
    • vanilla extract
  • mint
    • 1/8 ounce
    • mint
  • lime
    • 1
    • lime
  • pineapple
    • 1/2 cup
    • pineapple
  • black sesame seeds
    • 2 teaspoons
    • black sesame seeds
  • coconut flakes
    • 1/2 ounce
    • coconut flakes

What You’ll Need

  • kosher salt
  • 8” medium pot
  • 10" medium pan

Cooking Steps

  1. Cook rice pudding

    Cook rice pudding

    Pour coconut milk into a medium pot. Add rice, sugar, vanilla extract, 2⅓ cups water, and ¼ teaspoon salt, and bring to a boil over high heat. Reduce heat to medium and cook, stirring occasionally, until most of the liquid has been absorbed and rice is thickened and silky, 15-17 minutes.

  2. Prepare ingredients

    Prepare ingredients

    While rice cooks, rinse mint and roughly chop leaves, discarding stems. If you have a zester and want to infuse your rice pudding with even more lime flavor, rinse lime and zest up to ½, then halve. Cut pineapple into ¼-inch pieces, if needed.

  3. Toast coconut and sesame seeds

    Toast coconut and sesame seeds

    Place black sesame seeds and coconut flakes in a medium pan over medium heat. Toast, stirring frequently to prevent burning, until golden and fragrant, 3-5 minutes. Transfer to a plate to cool slightly until ready to serve.

  4. Finish rice pudding

    Finish rice pudding

    Once rice is thickened, remove pot from heat and stir in juice of 1 lime and lime zest (if using) to combine.

  5. Plate rice pudding

    Plate rice pudding

    If you prefer to enjoy this treat cold, divide coconut-lime rice pudding among serving bowls, cover, and refrigerate for at least 2 hours. (Either way, we recommend rinsing the pot ASAP to make cleanup easier, since this sticky rice can be a tough scrub.) Top with sections of pineapple, toasted coconut and sesame seeds, and mint. Dig in!

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