A warm, super-creamy tropical rice pudding that tastes like a Piña Colada made into comfort-food! The pudding is soft, thick, and velvety, and the toasted flaked coconut gives it a crisp, nutty crunch.
Ingredients
- ▢ — 2- 3/4 cups water
- ▢ — 3/4 cup long grain rice
- ▢ — 1 can(15oz.)cream of coconut (not coconut milk)
- ▢ — 1 can (12 oz.) evaporated milk
- ▢ — 2/3 cup sweetened flaked coconut (optional)
- ▢ — 1 tablespoon dark Rum (optional)
Instructions
- ▢ — In 4 1/2-to 6-quart slow cooker bowl, stir water, rice, cream of coconut, and evaporated milk until combined.
- ▢ — Cover slow cooker with lid and cook as manufacturer directs on low setting 4 to 5 hours or high setting 2 1/2 to 3 hours.
- ▢ — If you like, while pudding is cooking, toast coconut: Heat nonstick small skillet over medium heat until hot. Add coconut; cook 4 to 5 minutes or until lightly browned, stirring constantly. Transfer coconut to plate.
- ▢ — Remove bowl from slow cooker.
- ▢ — Stir in rum (or rum flavoring), if using.
- ▢ — Let pudding stand 10 minutes.
- ▢ — Transfer to serving bowl.
- ▢ — If not serving right away, press sheet of plastic wrap onto pudding; refrigerate up to 2 days.
- ▢ — To serve, spoon pudding into dessert bowls and sprinkle with toasted coconut if using.
