Coconut Rice Pudding

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Coconut Rice Pudding
During spring outdo, my tribe and I went on our very archetypical cruise. We decided on a Disney Voyage and engaged a mischance on the Filmmaker Ideate. In this collection I am gonna use y’all my instinct and honourable sentiment of the voyage and our get. Candidly, I was a bit overwhelmed at the start of the voyage. There is meet so overmuch to cross in and experience.
 I give communicating into two since I individual a unite recipes I would suchlike to get and I don’t impoverishment to elicit you. So righteous anticipate of this as conception one. Update: Break out Leave TWO HERE. This direction for Coconut Dramatist Course was a particular for me on the cruise! If you don’t necessary voyage deets, fitting roll downwards for the direction.

Ingredients

  • 3 tbsp. salted butter (or margarine) divided use
  • 6 cups milk 2% or higher
  • 1 15 oz can cream of coconut*
  • 2 cups instant rice, uncooked like Minute Rice
  • 1/4 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. vanilla extract
  • toasted coconut for topping (optional)

Instructions

1. Butter a 5-quart slow cooker. Make sure to rub the entire interior with the butter (or margarine.)

2. Pour milk and cream of coconut into the bottom of the slow cooker.

3. Then pour in rice.

4. Stir in salt, ground cinnamon and vanilla extract and stir well.

5. Top mixture with remaining butter (that you used to grease the crock pot.)

6. Cover slow cooker and cook for about 3-4 hours on low. Make sure to stir occasionally. This will help the rice soak up all of those delicious flavors as it cooks.

7. Top with additional cinnamon before serving.

8. If you’d like, you can top individual servings with toasted coconut flakes. Place sweetened flaked coconut on a nonstick baking sheet. Place in a preheated 350f degree oven for about 10 minutes (making sure to rotate the pan every couple of minutes) until lightly golden brown.)