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Slow Cooker Rice and Coconut Pudding

Slow Cooker Rice and Coconut Pudding

  • Cooking Time:

    4-5 hours on Low or 2 1/2-3 hours on High
  • Servings:



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)

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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esther matulonis
esther matulonis
10 years ago

I would love to have a recipe for rice pudding with raisins. I remember one my mom made and try as I could, have never duplicated it. I remember her using canned milk, but I have never been able to get the same taste. HELP

9 years ago

I’m making this and its been cooking for 3 hours but it very watery and the rice is still raw…any idea what wrong… are you supposed to use minute rice or regular???

Meet Jenn Bare

Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

She innovates recipes daily...

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix.

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