Desserts
Slow Cooker Coconut Rice Pudding with Fresh Mango
This creamy slow-cooked coconut rice pudding is enriched with fresh mango, making it a perfect dessert that feels indulgent yet is easy to prepare in a Crock-Pot. Enjoy a delightful tropical twist on a classic dish!
Written byJenn Bare
Method
Step by step
- 01
Rinse the jasmine rice under cold water until the water runs clear.
- 02
In the slow cooker, combine the rinsed rice, coconut milk, water, sugar, and salt.
- 03
Stir in the vanilla extract and mix well.
- 04
Cover and cook on low for 4 hours, stirring occasionally, until the rice is tender and the pudding is thick.
- 05
Once cooked, remove from heat and let it sit for 10 minutes with the lid on.
- 06
Serve warm or chilled, topped with fresh diced mango and shredded coconut if desired.
Tagged
Originally published on getcrocked.com.
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About the author
Jenn Bare
Founder of GetCrocked and lifelong slow-cooker devotee. Jenn writes every recipe here with one goal: get families back around the table without the weeknight scramble.
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