Easy Crock Pot Coconut Rice Pudding

I love coconut. I love it so much, I cook with it and eat it any way I can...flaked coconut, coconut milk, cream of coconut, coconut butter, Seven Keys Coconut Toast Spread (if you haven't had this, you have no idea what you are missing!) I love adding coconut to my rice pudding. There is something so satisfying about adding coconut to this Old South tradition. Maybe I should have called this post "I Love Coconut!"

Easy Crock Pot Coconut Rice Pudding

• 2 3/4 cups water
• 3/4 cups Jasmine or long-grain rice (I prefer Jasmine rice)
• 1 15-ounce can cream of coconut (NOT coconut milk...think Coco Goya, which is what I use!)
• 12 ounces evaporated milk, coconut milk (not cream) or soy milk, if you want to make this vegan
• 1 Tablespoon dark run or 2 - 3 teaspoons rum extract
• 2 teaspoons vanilla extract
• 1 cup golden raisins
• 1 teaspoon pumpkin pie spice blend
• Couple of healthy dashes nutmeg
• Dash of sea salt
• 2/3 cup sweetened, flaked coconut (optional)

In a 4 1/2-quart to 6-quart crock pot, stir together water, rice, cream of coconut, milk (your choice...evaporated is best for non-vegans and coconut milk is best for vegans, in my opinion), rum or rum extract, vanilla extract, golden raisins, pumpkin pie spice, nutmeg and sea salt. Cover and cook on Low for 4 to 5 hours.

While pudding cooks, toast coconut. Heat a small skillet or saute pan over Medium heat until hot. Add coconut and toast, stirring constantly, until deep golden (don't overbrown or scorch). Transfer to plate.

When pudding is ready, remove inner crock from crock pot base and allow to stand 10 minutes. To serve, spoon pudding into serving bowls and sprinkle with toasted coconut, if using. If not serving pudding right away, press plastic wrap against top of pudding in bowl (literally press the plastic against the pudding). This step avoids a skim forming on top of the pudding. Refrigerate until ready to serve, up to two days. Simply pull off plastic wrap and top of pudding will be skim-free! Place in serving bowls and sprinkle on toasted coconut that has been kept in a plastic storage bag. Enjoy!

Note: This recipe can be vegetarian or, if you choose to use soy milk, vegan.