• 2 3/4 c. water
  • 3/4 c. long-grain white rice
  • 15 oz. cream of coconut, (not coconut milk)
  • 12 oz. evaporated milk
  • 2/3 c. coconut, sweetened flaked, (optional)
  • 1 T. rum, dark (optional)

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Slow Cooker Rice and Coconut Pudding is delicious and full of smooth flavor that your whole family will love.

  1. Stir water, rice, cream of coconut and evaporated milk until combined, and put in a 5-6 quart slow cooker.
  2. Cover. Cook on Low for 4-5 hours or on High for 2 1/2-3 hours.
  3. While pudding cooks, toast coconut: Heat nonstick small skillet over medium heat until hot. Add coconut; cook 4 to 5 minutes or until lightly browned, stirring constantly. Transfer coconut to plate.
  4. Remove crock from the slow cooker.
  5. Stir in rum (if using).
  6. Let pudding stand 10 minutes.
  7. Transfer pudding to serving bowls.

NOTE: If not serving right away, press sheet of plastic wrap onto pudding; refrigerate up to 2 days.

To serve, spoon pudding into dessert bowls; sprinkle with toasted coconut (if using).

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Crock Pot Rice and Coconut Pudding

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