Mason Jar Rice Puddings with Caramelized Pineapple and Roasted Coconut

Serving dessert in Mason jars is on trend and makes for a fun presentation with a dash of nostalgia.  For my husband’s recent birthday I made him one of his favorite desserts, a creamy rice pudding.  To kick it up a notch and make it  festive, I  served it parfait-style with layers of caramelized pineapple and a topping of shaved coconut in Mason jars.   The dessert was a hit.  Portions served in these jars  tend to be on the large side. Mason or Ball jars are readily available at supermarkets, hardware or general department stores for a song.

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MASON JAR RICE PUDDINGS with CARAMELIZED PINEAPPLE and ROASTED COCONUT

  • Servings: Makes 8 pint size Mason jar servings or 12 smaller servings
  • Difficulty: easy
  • Print

FOR THE RICE PUDDING:

8 c whole milk

1 stick of unsalted butter

1 c sugar

1 1/2 c arborio rice

1 large egg

1 c heavy cream

1 t vanilla bean paste or extract

Bring the milk, butter and sugar to a gentle boil.  Add the rice.  Reduce heat to low and cook, uncovered, for 45 minutes, stirring often.  Mix together the egg, cream and vanilla.  Add to rice mixture and assess creaminess/thickness.  If it appears too runny as mine did, return to boil, stirring constantly, for a few more minutes, until The desired consistency is achieved.  The pudding will thicken slightly as it cools.   Remove from heat, transfer to a bowl  and cool in refrigerator at least 2 hours or overnight.

FOR THE CARAMELIZED PINEAPPLE:

Sprinkle 4 c of fresh pineapple cut in bite-size chunks with some brown sugar and place on a parchment-lined baking sheet.  Broil for 5-7 minutes until caramelized. Watch  closely so the pineapple does not burn. Cool.

TOPPINGS:

Toasted coconut chips (Trader Joe) and dollops of whipped creamimage

ASSEMBLY:

Place a layer of pineapple in your jar.  Spoon on  a layer of rice pudding.  Repeat.  When ready to serve, top with a dollop of whipped cream and a sprinkling of the  coconut chips.

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For presentation, the filled jars are placed  in a garden wire mesh caddy. Another Mason jar is filled with cutlery. The orchid and pineapple are a nod to the tropical flavours of the dessert.

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If you can find them, these roasted coconut chips are really delicous with a nice crunch. You could toast regular coconut as a substitute.

Dig in!!!

Dig in!!!

Bringing this tropical rice pudding to Fiesta Friday at its great new site, hosted by Angie@Fiesta Friday.net and co hosted by Jess@Cooking is my Sport and Prudy@Butter Basil and Breadcrumbs.  You will want to party with us when you see all the talent and creativity in these kitchens!

28 thoughts on “Mason Jar Rice Puddings with Caramelized Pineapple and Roasted Coconut

  1. Oh My Goodness Johanne, I can actually feel the love that you’ve put into creating this dish and the presentation is truly exceptional !!!!! Your family is surely blessed with all of your wonderful creations.

    • Thank you Kathy! I was stuck on how to make rice pudding seem special for a while then inspiration struck and I remebered how Chris loved Mason jar desserts when we were out. I had enjoyed roasted pineapple in Punta Cana and thought how good it would be with the rice pudding. And so was born this dessert:)

      Sent from my iPad

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  2. These look amazing, but would probably have to be my dinner! 🙂 I’m very interested in those coconut chips, too…I do a buche de noel every year and shave and toast coconut for the garnish, but these would be so much better. What are they? Are they sold with the things like dried pineapple, apple, cherries, etc.?

  3. Pingback: Mexican Cuisine Recipe Round Up | French Gardener Dishes

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