Prep Time: 5 mins | Cook Time: 3 hrs | Total Time: 3 hrs 5 mins | Servings: 8
Rich and creamy – this incredible coconut pie pudding is a dream dessert easily made with milk, rice, cinnamon, cream of coconut, and vanilla. This is another of my favorite crock pot recipe that deserves all the attention! For best results, make sure to use only a Cream of Coconut. Cream of coconut is different from the runny and sweetened coconut water. You can usually find the cream of coconut in grocery stores in the alcohol aisle, but this is non-alcohol. It is the same thing used to add flavor and sweeten Pina Coladas. As for the rice, I used instant rice, but you are welcome to experiment and try long grain rice.
Ingredients
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15 oz. can cream of coconut NOT COCONUT WATER
3 tbsp salted butter (or margarine) divided use
2 c. instant rice, uncooked (Minute Rice)
½ tsp vanilla extract
½ tsp ground cinnamon
6 c. milk 2% or higher
toasted coconut for topping (optional)
¼ tsp salt
HOW TO MAKE CROCK POT COCONUT RICE PUDDING
Step 1: Grease with butter or margarine a 5-quart slow cooker, making sure to coat the whole interior of the slow cooker.
Step 2: Into the bottom of the greased slow cooker, pour the milk and cream of coconut. Add the rice, salt, ground cinnamon, and vanilla extract. Mix well. On top, add the rest of the butter.
Step 3: Put the lid on and set it to cook on LOW for 3 to 4 hours, making sure to stir often to assist the rice to soak up the delicious flavor as it cooks.
Step 4: Before serving, top the rice pudding with extra cinnamon. If desired, top the individual servings with some toasted coconut flakes. On a nonstick baking sheet, place the sweetened flaked coconut and bake in a preheated 350 degrees F oven for about 10 minutes, rotating the pan every few minutes, until lightly golden brown.
Nutrition Facts:
Calories: 464 kcal | Carbohydrates: 63g | Protein: 7g | Fat: 19g | Saturated Fat: 14g | Cholesterol: 30mg | Sodium: 206mg | Potassium: 247mg | Fiber: 2g | Sugar: 44g | Vitamin A: 435IU | Calcium: 216mg | Iron: 1.4mg
Ingredients
- 15 oz. can cream of coconut NOT COCONUT WATER
- 3 tbsp salted butter (or margarine) divided use
- 2 c. instant rice, uncooked (Minute Rice)
- ½ tsp vanilla extract
- ½ tsp ground cinnamon
- 6 c. milk 2% or higher
- toasted coconut for topping (optional)
- ¼ tsp salt
Instructions
Step 1: Grease with butter or margarine a 5-quart slow cooker, making sure to coat the whole interior of the slow cooker.
Step 2: Into the bottom of the greased slow cooker, pour the milk and cream of coconut. Add the rice, salt, ground cinnamon, and vanilla extract. Mix well. On top, add the rest of the butter.
Step 3: Put the lid on and set it to cook on LOW for 3 to 4 hours, making sure to stir often to assist the rice to soak up the delicious flavor as it cooks.
Step 4: Before serving, top the rice pudding with extra cinnamon. If desired, top the individual servings with some toasted coconut flakes. On a nonstick baking sheet, place the sweetened flaked coconut and bake in a preheated 350 degrees F oven for about 10 minutes, rotating the pan every few minutes, until lightly golden brown.
