Indulgent Coconut Rice Pudding

  Desserts

This slow-cooked winter comfort dessert is a healthier option for your family that doesn't sacrifice comfort or flavor. If you can't find turbinado or raw sugar, you can use brown sugar, adjusting to 3/4 cup. This can also be made in the oven.

Indulgent Coconut Rice Pudding

Average Rating: 4

TOTAL TIME: Prep: 10 min. Cook: 4 hours
YIELD: 12 servings.

Ingredients

  • 1 cup uncooked long grain rice
  • 5 cups coconut milk, divided
  • 2 tablespoons coconut oil
  • 1 cup turbinado (washed raw) sugar
  • 1 cup dried cranberries
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • Dash salt
  • Toasted sweetened shredded coconut and additional coconut milk, optional

Instructions

  • 1. Place rice in a 3- or 4-qt. slow cooker coated with cooking spray; pour in 4 cups coconut milk. Add coconut oil; distribute evenly over top. Add the next five ingredients. Cook, covered, on low until rice is tender, 4-5 hours, adding enough remaining coconut milk to reach desired consistency. Let stand, uncovered, 10 minutes. Serve warm, with toasted coconut and additional coconut milk if desired.

Nutrition Facts

1/2 cup: 340 calories, 18g fat (17g saturated fat), 0 cholesterol, 39mg sodium, 43g carbohydrate (28g sugars, 1g fiber), 3g protein.

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