Arroz con Leche

Over the weekend I made rice pudding for dessert. Scott and I first learned to make it in a Mexican cooking class that we took in Virginia a few years ago. Apparently it is also popular in Colombia, and the recipes are pretty much the same. But I did find a new recipe that used pineapple and shredded coconut between layers of rice pudding. I thought that looked like a nice Caribbean twist on the plain rice pudding, so I decided to try it. We've been spoiled with the abundance of fresh pineapple here - it's so cheap that I've been buying one every week or so. (I'll be interested to see if pineapple is available year round or if it's seasonal). Even Scott, who was skeptical about the flavor combination, changed his mind once he was finished eating!