Crock Pot Coconut Rice Pudding
- 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)
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.)