Home ] Up ]


 Coconut Rice Pudding

18 oz evaporated milk
1 can (14 oz) cream of coconut
1/2 c golden raisins
3 egg yolks, beaten
grated peel of 2 limes
1 tsp vanilla
3 c leftover long-grain rice
toasted shredded coconut (optional)

Spray slow cooker with nonstick cooking spray. Add evaporated milk,
of coconut, raisins, egg yolks, lime peel and vanilla; mix well. Add
stir to combine. Cover; cook on LOW 4 hours or HIGH 2 hours. Stir
every 30
minutes, if possible. Pudding will thicken as it cools. Garnish with
toasted coconut, if desired. Makes 6 servings.

Back Home Up Next