• 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 pour in a 5-quart slow cooker.
  2. Cover. Cook on Low for 4 hours.
  3. Remove stoneware insert from the slow cooker.
  4. Stir in rum.
  5. Let pudding stand 10 minutes.
  6. Transfer pudding to serving bowls and refrigerate for 1 hour before serving.

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!

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Crock Pot Rice and Coconut Pudding

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