A delicious recipe for your slow cooker, this Coconut Milk Rice Pudding requires basics like low-fat milk, coconut milk, sugar, rice, and a single cinnamon stick to tie the flavors together beautifully.

To make this Coconut Milk Rice Pudding in the slow cooker, you’ll need 2½ cups of low-fat milk, one 14-oz can of light coconut milk, ½ cup of turbinado sugar, 1 cup of arborio rice, and a cinnamon stick for that warm, comforting flavor.

So, make sure to take a look at the rest of this recipe and discover how effortless it is to create this delightful dessert with just a few simple steps and wholesome ingredients.

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Can I Add Other Fruits Besides Cranberries?

Absolutely! Feel free to get creative and add other dried or fresh fruits like raisins, chopped dates, or even fresh berries after cooking. It’s a great way to customize the flavor to your liking.

How Do I Know When the Rice Pudding is Done Cooking?

Your rice pudding is done when the rice is tender, and the mixture has thickened to a creamy consistency. It should still be a bit loose, as it will thicken more upon cooling. A total cooking time of about 2 to 2½ hours on low should be just right.

Slow Cooker Coconut Milk Rice Pudding Ingredients

• 2½ cups of low-fat milk
• One 14-oz can of light coconut milk
• ½ cup of turbinado sugar
• 1 cup of arborio rice
• 1 cinnamon stick
• 1 cup of dried cranberries (totally optional, but highly recommended for a tart, chewy contrast)

How To Make Slow Cooker Coconut Milk Rice Pudding

1. Prep Your Cooker: First off, grab your slow cooker and give it a good spray with some nonstick spray.
2. Mix Liquids and Sugar: In your slow cooker, whisk together the low-fat milk, light coconut milk, and turbinado sugar until well combined. This mix is the base of your pudding, where all the magic begins.
3. Add the Rice and Cinnamon: Now, stir in the arborio rice and pop in the cinnamon stick. The arborio rice is what’s going to give your pudding that ultra-creamy texture, and the cinnamon stick will infuse it with a lovely, warm flavor.
4. Cook Low and Slow: Cover your slow cooker and set it to cook on Low. You’re looking at about 2 to 2½ hours of cooking time. The key here is patience – let the slow cooker do its thing until the rice is tender and the pudding has thickened up nicely.
5. Final Touches: Once the pudding is cooked, take out the cinnamon stick. This is where you can get creative – if you decided to go with dried cranberries, sprinkle them over each serving for a burst of color and a tangy kick.

Recipe Tips

• Choose the Right Rice: Use Arborio rice for its creamy texture; substituting with other types might not give the same creamy consistency.
• Nonstick Spray is Key: Always spray your slow cooker well to prevent sticking and ensure easy removal and cleanup of the rice pudding.
• Stir Occasionally: If possible, give your pudding a gentle stir halfway through cooking to prevent any rice from sticking to the bottom.
• Sweetness to Taste: Feel free to adjust the amount of turbinado sugar based on your sweetness preference, but keep it within a reasonable range.
• Cinnamon Stick Substitute: No cinnamon stick? Use a half teaspoon of ground cinnamon as a quick fix, but add it with the milk for even distribution.

Recipe Variation

• Veganize It: Swapping in almond or oat milk and checking your coconut milk’s creds can turn this into a vegan delight.twist.
• Chocoholic’s Dream: A spoonful (or two) of cocoa powder can transform your pudding into a chocolate haven. It’s like a comforting hug in chocolate form.
• Fruitful Endeavors: Swapping cranberries for diced apples or pears changes the game.
• Nutty by Nature: A sprinkle of toasted almonds or pecans on top? Yes, please. It adds a crunch that’s as satisfying as stepping on crunchy fall leaves.
• Tropical Vibes: Diced mango and a sprinkle of shredded coconut before serving transport you straight to the tropics.

What To Serve With Coconut Milk Rice Pudding

If you’ve made some Coconut Milk Rice Pudding, think about tossing some fresh berries or mango slices on top for a bright, fruity kick.

Adding a generous scoop of vanilla ice cream or a fluffy dollop of whipped cream can really take it to the next level of deliciousness.

For an exciting crunch, you can sprinkle on some toasted coconut flakes or crunchy almond slivers. And, if you’re in the mood for something extra sweet, a gentle drizzle of honey or maple syrup will do the trick perfectly.

How To Store Coconut Milk Rice Pudding

In The Fridge:

Store Coconut Milk Rice Pudding in an airtight container in the refrigerator for up to 5 days. Ensure it’s cooled to room temperature before storing to prevent condensation that could make the pudding too watery.

In The Freezer:

Freezing Coconut Milk Rice Pudding is not recommended as the creamy texture can become grainy and separate when thawed. The delicate balance of flavors and textures is best enjoyed fresh or stored in the fridge.

How To Reheat Coconut Milk Rice Pudding

To reheat Coconut Milk Rice Pudding, gently warm it on the stove over low heat, stirring occasionally to prevent sticking and ensure even heating.

If it seems too thick, stir in a small amount of milk to reach your desired consistency. This method helps preserve the creamy texture and rich flavor of the pudding.

Check out More Slow Cooker Recipes:

• Slow Cooker Chocolate Lava Cake
• Slow Cooker Mini Egg Fudge
• Slow Cooker Victoria Sponge Cake