Heat the coconut milk in a milk saucepan. If you don`t have one, take a normal, large saucepan and rub the upper edge with a little butter so that the milk does not boil over. Stir in the rice, then add salt and sugar. Simmer over medium heat, stirring occasionally.
Put the pineapple cubes in the coconut rice pudding when it starts to get creamy. Then continue to cook until a thick, viscous porridge has formed. Arrange on plates and sprinkle with vanilla sugar if you like.
For the special highlight:
Saw off the upper third of the coconuts or roughly chop them off with a stone, then collect the coconut water, add 1 liter of coconut milk and place in the saucepan. Roughly hollow out the coconuts, grate the coconut meat and also add to the coconut milk. Then proceed as described above. Place the finished coconut rice pudding in the hollowed out coconuts and sprinkle with vanilla sugar if you like.
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