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Enjoy this recipe from One-Pot Wonders.
Submitted by: Beth Kramer from Port Saint Lucie, FL
3/4 c. long-cooking rice, uncooked
15-oz. can cream of coconut
12-oz. can evaporated milk
2-3/4 c. water
Optional: 1 T. dark rum
2/3 c. sweetened flaked coconut
In a slow cooker, stir rice, cream of coconut, evaporated milk and water until combined. Cover and cook on low setting for 4 to 5 hours. Remove crock from slow cooker. Stir in rum, if using. Let pudding cool for 10 minutes. Heat a small non-stick skillet over medium heat. Add coconut;
cook and stir for 4 to 5 minutes, until toasted. Transfer coconut to a plate. Spoon pudding into dessert bowls; sprinkle with coconut. Makes 6 to 8 servings. | |
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In a slow cooker, stir rice, cream of coconut, evaporated milk and water until combined. Cover and cook on low setting for 4 to 5 hours. Remove crock from slow cooker. Stir in rum, if using. Let pudding cool for 10 minutes. Heat a small non-stick skillet over medium heat. Add coconut;
cook and stir for 4 to 5 minutes, until toasted. Transfer coconut to a plate. Spoon pudding into dessert bowls; sprinkle with coconut. Makes 6 to 8 servings. |
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