Image Copyright 2009, Gooseberry Patch
'Scrumptious served warm or cold.' - Beth Kramer (Port Saint Lucie, FL)
Ingredients:
• 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
Preparation:
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.
This Recipe was published in '101 Slow-Cooker Recipes by "Vickie and JoAnn"'
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