Coconut Rice Pudding Slow Cooker Recipe

Prep Time
< 30 minutes
Cook Time
< 3 hours
Servings
6
Ingredients:
  • 2 cups water
  • 1 cup uncooked converted long grain rice
  • 1 tablespoon unsalted butter
  • Pinch salt
  • 2 ¼ cups evaporated milk
  • 1 can (14 ounces) cream of coconut
  • ½ cup golden raisins
  • 3 egg yolks, beaten
  • 2 Grated peel of 2 limes
  • 1 teaspoon vanilla
  • Shredded coconut, toasted (optional)*
  • *To toast coconut, spread in single layer in heavy-bottomed skillet. Cook and stir over medium heat 1 to 2 minutes. Remove from heat.
Instructions:
  1. Place water, rice, butter, and salt in medium saucepan. Bring to a boil over high heat, stirring frequently. Reduce heat to low.
  2. Cover; cook 10 to 12 minutes. Remove from heat. Let stand, covered, 5 minutes.
  3. Coat inside of Crockpot slow cooker with nonstick cooking spray. Add rice mixture, evaporated milk, cream of coconut, raisins, egg yolks, lime peel, and vanilla; stir to blend.
  4. Cover; cook on LOW 4 hours or on HIGH 2 hours. Stir every 30 minutes, if possible. Pudding will thicken as it cools.
  5. Garnish each serving with toasted coconut.
Desserts
American
Fruit
Slow Cooker