Sweet jasmine rice, crushed pineapple, brown sugar, vanilla, Cool Whip, and coconut—all chilled into the fluffiest tropical dessert.
So here’s the thing—I didn’t set out to make Rice Hawaiian. Not even a little bit. I was standing in my kitchen, barefoot, slightly hangry, and kinda tired of the usual desserts (you know, the ones that require you to turn on the oven and pretend it’s not already 86°F outside?). And then—boom—I spot the leftover jasmine rice from dinner, a couple cans of crushed pineapple I meant to use in something, and that tub of Cool Whip that was dangerously close to expiring.
It wasn’t exactly a culinary master plan. But somewhere between mixing the warm rice with sweet pineapple juice and folding in the Cool Whip with coconut flakes falling all over the counter… something clicked. And just like that, Rice Hawaiian was born.
I tasted it. I blinked. I tasted it again. “What the heck did I just make?” My husband took one bite and said, “Wait, why is this so good?” And my 4-year-old? She called it “dessert rice pudding but better” and then asked if we could eat it at the beach. We live in the suburbs. So, clearly, this one hit.
Why You’ll Love This Rice Hawaiian Recipe?
Okay, hear me out. Rice Hawaiian is sweet, but not in a smack-you-over-the-head way. It’s soft and creamy, but it’s got a bit of chew from the rice. It’s cold and fluffy, and honestly? It tastes like something you’d find at a Hawaiian family reunion in someone’s auntie’s hand-painted Tupperware.
I’m not saying it’s the fanciest thing you’ll ever make (it’s not), but that’s kinda the point. It’s one of those “make it once and it’s now a summer staple” kind of recipes. No oven. No weird ingredients. Just a simple combo of pantry staples that somehow turns into something magical.
Also? It tastes even better the next day, which is rare in the world of rice-based dishes. Do with that info what you will.
Ingredient Notes:
You’re probably already wondering: can rice really be dessert? And I get it. But here’s how these simple ingredients pull their weight like flavor MVPs.
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Jasmine rice – This is important. Jasmine rice has a slight floral aroma and soft texture that makes this work. And it has to be warm when you mix it in. Cold rice clumps. Warm rice plays nice.
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Crushed pineapple in juice – Juice included. That liquid? It’s not just filler—it’s what gives the whole dish that fresh, tropical vibe. Skip draining. Trust me.
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Brown sugar – A little molasses-y, a little rich, just sweet enough to make you go “oooh.” Light or dark works. I’ve tried both and they’re equally awesome.
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Vanilla extract – Adds warmth. I don’t know how else to say it. It rounds the whole thing out in a way that makes it feel finished.
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Sweetened shredded coconut – Texture, sweetness, and that subtle “I’m-on-a-beach” flavor. But hey, if you hate coconut (hi Mom), you can totally leave it out. Won’t hurt my feelings.
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Cool Whip – Okay. Look. You can use homemade whipped cream here. But Cool Whip is honestly what gives it that retro, creamy, slightly nostalgic vibe. Plus, no whipping necessary. Lazy perfection.
How To Make Rice Hawaiian?
Alright, apron on (or not), music playing (preferably something tropical), let’s do this.
Step 1: Cook your rice
You’ll need about 1½ cups of uncooked jasmine rice to get 3 cups cooked. Use whatever method doesn’t make you rage. I do mine in a rice cooker—no shame. When it’s done, fluff it and keep it warm. Not hot, but definitely not cold.
Step 2: Mix the warm rice with pineapple, sugar, and vanilla
Pour your warm rice into a big mixing bowl. Dump in both cans of crushed pineapple (yes, all that juicy juice too), add the brown sugar and vanilla, then stir it all up. The rice will soak up the pineapple and the sugar will kind of melt into everything like a syrupy hug.
Cover it, toss it in the fridge, and forget about it for at least an hour. Go watch a rerun of something comforting.
Step 3: Fold in coconut and Cool Whip
Once it’s chilled, grab that bowl again. Fold in the coconut and Cool Whip gently—like you’re tucking in a baby made of clouds. Don’t overmix. We’re aiming for light and fluffy, not mush.
Step 4: Let it hang out, then serve
Let the whole thing sit on the counter for 30 minutes before serving. Something about that little warm-up time makes all the flavors wake up and say hi.
And that’s it. You’re done. You just made Rice Hawaiian. Look at you go.
Want To Save This Recipe?
Storage Options:
So here’s the danger: this stuff tastes even better the next day. Which means you’ll “accidentally” eat spoonfuls every time you open the fridge. No judgment—I do it too.
Keep it sealed in an airtight container in the fridge for up to 3 days. I don’t recommend freezing—Cool Whip does weird things in the freezer. But honestly, if this lasts long enough to need freezing… I’ve got questions.
Variations and Substitutions:
Look, there’s no law saying you can’t go off-script. Here are a few ways I’ve changed it up—some on purpose, some by accident.
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Mandarin oranges instead of pineapple? Yep. Whole new vibe.
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No coconut? Fine. More Cool Whip, less drama.
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Add maraschino cherries if you wanna channel 1960s dessert energy.
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Swap rice types. Sticky rice? Kinda awesome. Basmati? Totally works.
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Add crushed pecans or macadamia nuts for crunch. Do it. You won’t regret it.
What to Serve with Rice Hawaiian?
You can serve this as a dessert. Or a side dish. Or a midnight snack while leaning against the fridge. No judgment.
But if you wanna get all proper and pair it with something, here are a few ideas:
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Grilled pork chops – That sweet/savory combo? Unmatched.
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Teriyaki chicken – Feels like a backyard luau.
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Ham – Especially at Easter or Thanksgiving. It just works.
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Fresh fruit platters – Go full tropical with mango, kiwi, and grapes.
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Mai Tais – I mean, if you’re already in vacation mode…
Frequently Asked Questions:
Can I make this ahead of time?
Yep. And you should. The flavors get better the longer they chill out. Make it the night before, and let it sit out for a bit before serving to get that perfect texture.
Is Rice Hawaiian a dessert or a side?
Honestly… I still don’t know. It’s sweet enough to be dessert, but I’ve eaten it with dinner, too. Maybe it’s both? Maybe it’s neither? I say you do you.
I only have cold leftover rice. Will that work?
Yes—but warm it up just a bit so it’s not stiff and clumpy. You want the pineapple juice and sugar to actually mix, not just sit on top.
So—have you ever made something like this?
I know Rice Hawaiian sounds a little weird at first, but give it a shot. I think it might surprise you. And if you do try it, come back and tell me what you thought. Did your kids name it something weird too? Did you eat half of it before dinner like I did? I wanna know.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Rice Hawaiian
Ingredients
- 3 cups cooked jasmine rice warm
- 2 cans 8 oz each crushed pineapple in juice, undrained
- ⅔ cup brown sugar
- 2 teaspoons vanilla extract
- ⅔ cup sweetened shredded coconut
- 1 tub 16 oz Cool Whip, thawed
Instructions
Prepare the rice:
- Cook jasmine rice according to package instructions. You will need approximately 1½ cups of uncooked rice to yield 3 cups cooked. Once cooked, ensure the rice remains warm for mixing.
Combine initial ingredients:
- In a large mixing bowl, combine the warm cooked rice, crushed pineapple (with juice), brown sugar, and vanilla extract. Stir until well blended. The warm temperature of the rice will help the sugar dissolve and the flavors to meld.
Chill the mixture:
- Cover the bowl and refrigerate the mixture for at least 1 hour. This resting time allows the rice to absorb the pineapple juice and enhances the overall flavor and texture.
Incorporate remaining ingredients:
- After chilling, gently fold in the shredded coconut and thawed Cool Whip. Mix slowly to maintain a light, airy texture throughout.
Rest before serving:
- Allow the completed dish to sit at room temperature for approximately 30 minutes prior to serving. This softens the consistency slightly, making it creamier and more palatable.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
