Comfort cuisine for the summertime! This tropical rice pudding dish is ideal for a cool, summer treat that will transport you to a tropical locale. Fresh mango, pineapple, kiwi, and toasted coconut make this dish so delicious and creamy.

A dish with a spoon and a martini-shaped glass filled with rice pudding, mango, pineapple, and kiwi
I use frozen mangoes to save the hassle of full mango peeling. Although frozen pineapple can also be used, I like to use fresh.

A rice pudding glass with mango and pineapple sauced on top is seen from the side, revealing the rice in the creamy sauce.
Instead of using cinnamon, I substituted nutmeg for the cinnamon to enhance the flavor of the vanilla and provide a warm, nutty flavor that will make you savor every bite.

Use almond, soy, coconut, or any other dairy-free milk of your choice if you have a sensitivity to dairy.

the colorful mango, pineapple, and kiwi toppings as seen from above
This dish is excellent for making ahead. Both components can be prepared up to a day in advance and stored separately in the refrigerator in airtight containers until ready to use.

Mango, pineapple, and kiwi rice pudding in a glass dish with a spoon
I like to sprinkle some unsweetened (you can use sweetened if you choose) shredded coconut on top for a little coconut crunch. Simply add to a dry pan, heat over low, and toast, tossing frequently, until golden brown.

Try adding some of the uncooked shredded coconut to the rice while it cooks to intensify the coconut taste.

Tropical rice pudding in a cone-shaped glass, served with additional kiwis and fresh mango, pineapple, and mango.
a fruity summer dessert with tropical mango, pineapple, and kiwi on top.

Amount of ingredients for the topping: 1. 180 grams of fresh mango pieces in a half cup (fresh or frozen)
1 1/2 cups (180 grams) pieces of fresh pineapple
1 tablespoon of sugar, granulated
2 teaspoons of shredded coconut without sugar
Regarding the rice pudding
4 cups (2 pints) whole milk
1 cup (200 grams) white rice with a long grain
1/2 cup (100 grams) refined sugar
freshly grated nutmeg, half a teaspoon
1/4 teaspoon of salt
Vanilla extract, two tablespoons
2 peeled and sliced kiwis

The mango, pineapple, and sugar should be added to a small pot. Heat until it begins to faintly bubble on medium heat. Cook the fruit for 8 to 10 minutes, or until it is mushy and sauce-like. Transfer to a container, let it cool to room temperature before putting it in the refrigerator.
Over low heat, add the coconut to a clean, dry pan. until toast is equally golden brown, tossing often. Put aside in a basin after transfer.
In a saucepan, combine the milk, rice, sugar, nutmeg, salt, and vanilla. Heat over high heat while stirring constantly.

Cook for 20 minutes with the lid on, turning often to keep the rice from clumping and sticking to the bottom of the pan after bringing to a boil.
To prevent a skin from forming, transfer to a dish and cover with plastic wrap that is placed immediately over the pudding. For one to two hours, place in the refrigerator with the cooled fruit.
Top the rice pudding with the mango/pineapple sauce, fresh kiwi, and finely chopped coconut before serving.