This slow-cooker pineapple coconut rice pudding is creamy, rich and heavenly and makes the perfect dessert. Throw all of your ingredients into a slow-cooker and sit back and wait while the delicious aroma of cinnamon, nutmeg and coconut fills your home.
Ingredients
How to Make Rice Pudding
Step 1: Combine all ingredients except toasted coconut in a Crock Pot or Instant Pot. Cover; cook on high 3 hours, or until thickened and rice is tender.
Step 2: Stir until blended. Serve warm or chilled. Top with toasted coconut, if desired.
Helpful Tips
*To toast coconut, spread evenly on ungreased baking sheet. Toast in a preheated 350 degree Fahrenheit oven 5 to 7 minutes, stirring occasionally, until light golden brown.
This slow-cooker pineapple coconut rice pudding is creamy, rich and heavenly and makes the perfect dessert. Throw all of your ingredients into a slow-cooker and sit back and wait while the delicious aroma of cinnamon, nutmeg and coconut fills your home.
Combine all ingredients except toasted coconut in a Crock Pot or Instant Pot. Cover; cook on high 3 hours, or until thickened and rice is tender.
Stir until blended. Serve warm or chilled. Top with toasted coconut, if desired.
Servings 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
*To toast coconut, spread evenly on ungreased baking sheet. Toast in a preheated 350 degree Fahrenheit oven 5 to 7 minutes, stirring occasionally, until light golden brown.
**Serving size is approximately 1 cup. Nutrition information is calculated without toasted coconut topping.
