Pina Colada Mousse


  • 3 cups cooked rice
  • 1 cup coconut milk
  • 1 can pineapple chunks, with liquid
  • 1/2 cup sugar
  • 4 tbs. rum
  • nutmeg , optional
  • dried flaked coconut for garnish, optional


  • Put the cooked rice in a sauce pan.
  • Add the coconut milk, crushed pineapples with their sauce and the sugar.
  • Cook over a low heat for 10 minutes or until thickened, stirring constantly to avoid sticking.
  • Remove from the heat and add the rum.
  • Place in individual serving blows and refrigerate.
  • Garnish with a piece of pineapple and a sprinkle of nutmeg or coconut if desired.


Optionally, if you wish for a very smooth mouse, you could puree the ingredients after cooking and before chilling. This will blend the flavors and be milder. I would add the rum after pureeing.