Thai Coconut Jasmine Rice Dessert with Pineapple Recipe
This simple dessert of jasmine rice cooked in coconut milk with pineapple is a cousin of the famous Thai sticky rice dessert, but in an easier, home-style version. Creamy, lightly sweet and fragrant with tropical aromas – perfect to end a meal or as a sweet supper.
This is a simplified, pantry-friendly version of Thai mango sticky rice that uses jasmine rice instead of glutinous rice. Pineapple replaces mango, making the dessert easier to prepare all year round with readily available fruit.
This dessert tastes like Bangkok street food but is made with ingredients from a regular neighborhood store. Instead of a perfectly smooth jelly you get pleasantly soft grains of rice and pieces of fruit, so the dessert is more filling and homely. Thanks to the pineapple it has a distinctly tropical character, without being heavily coconutty.
Why this version works
- Jasmine rice cooked slowly in coconut milk softens evenly and gives a pudding-like texture.
- Gradual thickening over low heat reduces the risk of burning the coconut milk.
- Adding the pineapple at the end preserves its fresh flavor and light acidity, which balances the sweetness.
- Toasted coconut flakes add crunch against the soft, creamy rice.
Chef's tips
The thinnest layer at the bottom of the pot burns most easily, so stir with a wide spoon, scraping thoroughly from the corners. The mixture should only bubble lazily rather than boiling vigorously—if the bubbles are big and splattering, lower the heat. If once cooled the dessert seems too stiff, next time add 2–3 tablespoons more liquid right from the start.
How to serve
Serve in small bowls after a spicy Thai curry or stir-fry, because the mild coconut is great for soothing the palate. In summer, chill the dessert in the fridge and serve it like a pudding with fresh mango, kiwi, or passion fruit and a little grated lime zest.
Watch out for
- Too high a heat will cause the coconut milk to start sticking and darkening on the bottom even if the surface still looks fine.
- Do not cover the pot completely tightly—the steam needs an escape route or the dessert can easily boil over.
- Do not add all the sugar at once if you are using sweet canned pineapple; sweeten to taste after trying it at the end.
Substitutions
- Instead of fresh pineapple, use well-drained canned pineapple and reduce the amount of sugar.
- You can swap canned coconut milk for a carton version with a higher fat content, but avoid “light” versions.
- White sugar can be replaced with cane sugar, which will add a light caramel note to the dessert.
Ingredients
- jasmine rice jaśminowy - 150 g
- coconut milk kokosowe z puszki - 400 ml
- water - 200 ml
- sugar - 3 tablespoons
- salt - 0.25 teaspoons
- fresh or canned pineapple - 200 g
- desiccated coconut - 2 tablespoons
- vanilla (extract or vanilla sugar) - 0.5 teaspoons
- mint leaves
Preparation
- In a saucepan combine the rinsed jasmine rice, coconut milk, water, sugar, salt and vanilla (if using). Stir.
- Bring to a boil over medium heat, stirring from time to time so the rice doesn’t stick to the bottom.
- Once it starts boiling, reduce the heat to low, cover the pan with a lid leaving a small gap, and cook for 15–18 minutes. Stir every few minutes until the rice is soft and the mixture is thick and creamy.
- If the dessert is too thick, add a little water or coconut milk. If it’s too thin, cook for a few more minutes uncovered, stirring.
- Meanwhile, toast the desiccated coconut in a dry frying pan over medium heat for 2–3 minutes, stirring often, until golden and fragrant. Immediately transfer to a plate so it doesn’t burn.
- Towards the end of cooking add most of the chopped pineapple to the rice, reserving some for garnish. Gently stir and cook for another 1–2 minutes.
- Remove the pan from the heat and let the dessert stand for 5 minutes to thicken slightly.
- Serve warm or at room temperature in bowls, sprinkled with toasted coconut, the remaining pineapple and, if you like, mint leaves.
Storage
No storage information available for this dish.
I often cook a double batch and the next day reheat the rest like a coconut “porridge”, tossing in a handful of frozen raspberries or blueberries.
