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Crock Pot Coconut Rice Pudding

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.)

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