Crock Pot Coconut Rice Pudding
This is a new twist on rice pudding. Making it in the crockpot lets the rice soak up all the flavor, making it even more delicious. Kudos to The Country Cook for this rendition of a Disney Cruise line dessert.
Ingredients
- 3 tbsp. salted butter (or margarine), divided use
- 6 cups milk (2% or higher)
- 1 (15 oz) can cream of coconut
- 2 cups instant rice, uncooked (like Minute Rice)
- 1/4 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/2 tsp. vanilla extract
- toasted coconut, for topping (optional)
Instructions
- Butter a 5-quart slow cooker. Make sure to rub the entire interior with the butter (or margarine.)
- Pour milk and cream of coconut into the bottom of the slow cooker.
- Then pour in rice.
- Stir in salt, ground cinnamon and vanilla extract and stir well.
- Top mixture with remaining butter (that you used to grease the crock pot.)
- Cover slow cooker and cook for about 3-4 hours on low. Make sure to stir occasionally. This will help the rice soak up all of those delicious flavors as it cooks.
- Top with additional cinnamon before serving.
- If you'd like, you can top individual servings with toasted coconut flakes. Place sweetened flaked coconut on a nonstick baking sheet. Place in a preheated 350f degree oven for about 10 minutes (making sure to rotate the pan every couple of minutes) until lightly golden brown.)
Notes
*Cream of Coconut can usually be found in the alcohol-aisle of your grocery store. It is non-alcoholic and is usually used to sweeten and add flavor to Pina Coladas. So you will usually find it on the same shelf as the other drink mixes (for margaritas and daiquiris, etc.)
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