Slow Cooker Coconut Rice Pudding

Introduction

Slow Cooker Coconut Rice Pudding is a creamy, comforting dessert with a tropical twist.
Made with simple pantry ingredients and rich coconut milk, this pudding slowly simmers
to perfection, creating a silky texture and naturally sweet flavor. It’s an easy, hands-off
recipe that fills your kitchen with a warm, inviting aroma while delivering a dessert
that feels both indulgent and soothing.

Ingredients

• 1 cup long-grain white rice (rinsed)
• 1 can (13–14 oz) full-fat coconut milk
• 2 cups whole milk (or additional coconut milk for richer flavor)
• 1/3–1/2 cup granulated sugar (adjust to taste)
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon (optional)
• 1/4 cup shredded coconut (optional, for texture)
• Fresh fruit, toasted coconut, or a drizzle of honey (for garnish)

Instructions

1. Prepare the Slow Cooker: Lightly grease the inside of your slow cooker
   with butter or cooking spray to prevent sticking.
2. Combine Ingredients: Add the rinsed rice, coconut milk, whole milk,
   sugar, and salt to the slow cooker. Stir well to combine.
3. Cook: Cover and cook on low for 2½–3 hours, stirring
   occasionally if possible, until the rice is tender and the pudding has thickened.
4. Finish: Stir in vanilla extract, cinnamon (if using), and shredded coconut.
   Let it sit uncovered for 10–15 minutes to thicken further.
5. Serve: Spoon into bowls and garnish with fresh fruit, toasted coconut,
   or a drizzle of honey. Serve warm or chilled.

Description

This Slow Cooker Coconut Rice Pudding is luxuriously creamy with a delicate coconut flavor
in every bite. The slow cooking process allows the rice to soften perfectly while absorbing
the rich coconut milk. It’s mildly sweet, gently spiced, and wonderfully comforting —
perfect for dessert, brunch, or even a cozy evening treat.

Tips

• Use full-fat coconut milk for the creamiest texture.
• Stir once or twice during cooking if your slow cooker runs hot.
• If the pudding becomes too thick, stir in a splash of warm milk before serving.
• For extra flavor, add a pinch of nutmeg or a strip of lemon zest during cooking.
• For a dairy-free version, replace whole milk with almond milk or more coconut milk.

Correction

• If your pudding is too thin, continue cooking uncovered on low for 20–30 minutes.
• If it’s too thick, add warm milk gradually until the desired consistency is reached.
• If rice is undercooked, cook an additional 20–30 minutes and stir well.

Enjoy

Enjoy this creamy coconut rice pudding warm on a chilly evening or chilled straight
from the refrigerator on a warm day. Each spoonful delivers a soft, velvety texture
and comforting sweetness that feels like a little taste of the tropics at home.