Coconut Rice Pudding Slow Cooker Recipe

Ingredients for slow cooker coconut rice pudding including rice and coconut milk

Coconut Rice Pudding Slow Cooker Recipe

A creamy and comforting coconut rice pudding made effortlessly in the slow cooker, combining long grain rice with rich cream of coconut, evaporated milk, golden raisins, and a hint of lime.

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Prep Time 15

Cook Time 4

Total Time 4 15

Servings: 6 portions

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

2 cups water
1 cup uncooked converted long grain rice
1 tablespoon unsalted butter
1 pinch salt
2.25 cups evaporated milk
14 ounces cream of coconut 1 can
0.5 cup golden raisins
3 egg yolks beaten
2 limes grated peel only
1 teaspoon vanilla
0.25 cup shredded coconut toasted, optional

Equipment

medium saucepan
Crock-Pot Slow Cooker
Heavy bottomed skillet

Method

Place water, rice, butter, and salt in a medium saucepan. Bring to a boil over high heat, stirring frequently.
Reduce heat to low, cover, and cook for 10 to 12 minutes. Remove from heat and let stand, covered, for 5 minutes.
Coat the inside of the Crock-Pot slow cooker with nonstick cooking spray. Add the rice mixture, evaporated milk, cream of coconut, raisins, egg yolks, lime peel, and vanilla. Stir to blend.
Cover and cook on LOW for 4 hours. Stir every 30 minutes if possible for a creamier texture.
Remove from slow cooker and let cool. Pudding will thicken as it cools. Garnish each serving with toasted coconut.

Notes

Converted long grain rice is recommended for best texture. Cream of coconut is not the same as coconut milk. To toast coconut, spread in a single layer in a heavy-bottomed skillet and cook over medium heat 1 to 2 minutes, stirring constantly.