This creamy coconut-y dessert is so delicious and simple to make.
Ingredients
coconut oil cooking spray
1 cup jasmine rice
1 teaspoon salt
2 1/2 cups water
2 cans coconut milk
2/3 cup sugar
2 teaspoons vanilla extract
toasted coconut (optional)
cinnamon (optional)
Directions
With the slow cooker turned off, coat the inside with coconut oil cooking spray. Then, add in the cup of rice and a pinch of salt. In a separate saucepan on medium heat, bring the coconut milk, water, sugar and vanilla extract to a boil. Remove from heat and pour into the slow cooker, stirring it in with the rice. Cover the slow cooker and turn on high for about 2 hours. The consistency of the pudding can be adjusted by adding more or less water. Optionally, top the rice pudding with toasted coconut and a pinch of cinnamon for added texture and flavor. To make your own toasted coconut, bake shredded coconut on a sheet-pan in the oven at 325°F for about 10 minutes. Serve in a bowl of your choice. Enjoy!
coconut oil cooking spray
1 cup jasmine rice
1 teaspoon salt
2 1/2 cups water
2 cans coconut milk
2/3 cup sugar
2 teaspoons vanilla extract
toasted coconut (optional)
cinnamon (optional)
Directions
With the slow cooker turned off, coat the inside with coconut oil cooking spray. Then, add in the cup of rice and a pinch of salt. In a separate saucepan on medium heat, bring the coconut milk, water, sugar and vanilla extract to a boil. Remove from heat and pour into the slow cooker, stirring it in with the rice. Cover the slow cooker and turn on high for about 2 hours. The consistency of the pudding can be adjusted by adding more or less water. Optionally, top the rice pudding with toasted coconut and a pinch of cinnamon for added texture and flavor. To make your own toasted coconut, bake shredded coconut on a sheet-pan in the oven at 325°F for about 10 minutes. Serve in a bowl of your choice. Enjoy!
