Coconut Rice Pudding (Slow Cooker)

2 3/4 cups water
3/4 cup long grain white rice
15 oz. can cream of coconut, not coconut milk
12 oz. can evaporated milk
2/3 cup sweetened flaked coconut, optional
1 T. dark rum, optional

In 4 1/2 to 6 quart slow cooker bowl, stir water, rice, cream of coconut and evaporated milk until mixed.

 

 Cover slow cooker with lid and cook as manufacturer directs on low setting 4 to 5 hours or on high setting 2 1/2 to 3 hours.

 

 Meanwhile, toast coconut if using; Heat nonstick small skillet over medium heat until hot.

 

Add coconut; cook 4 to 5 minutes or until lightly browned, stirring constantly.

 

 Transfer coconut to plate.

 

Remove bowl from slow cooker.

 

 Stir in rum if using. Let pudding stand 10 minutes. Transfer pudding to serving bowl.

 

 If not serve right away, press sheet of plastic wrap onto pudding; refrigerate up to 2 days.

 

 To serve, spoon pudding into dessert bowls, then sprinkle with toasted coconut, if using. Serves 10 or makes 5 cups.