Recipe > Slow Cooker Coconut Rice Pudding with Mango

Slow Cooker Coconut Rice Pudding with Mango

  • Prep Time: 5 mins
  • Cook Time: 3 hours
  • Servings: 4

This creamy tropical delight comes together with the help of your slow cooker and canned mango and coconut milk. Did you know there are more than 1,500 varieties of canned foods available year-round, providing easy access to a world of ingredients anytime. So, set it, forget it, and come back to a delicious sweet treat!

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INGREDIENTS

  • Non-stick spray
  • ½ cup long grain white rice
  • 1 13.5-ounce can coconut milk
  • 1 12-ounce can evaporated milk
  • 1 teaspoon vanilla extract
  • 1 cinnamon stick
  • ⅓ cup granulated sugar
  • Kosher salt
  • 1 15-ounce can sliced mango, drained
  • ½ cup toasted coconut chips

PREPARATION

Spray the lining of your slow cooker with non-stick spray. Combine rice, milks, vanilla, cinnamon, sugar and pinch salt. Stir to combine and set slow cooker to high and cook 3 hours.

Transfer pudding to bowls and refrigerate until cool, about an hour. Serve pudding with mango and top with coconut chips.

NUTRITION PER SERVING

Calories 560; Total Fat 33g; Saturated Fat 27g; Trans Fat 0g; Polyunsaturated Fat 0g; Monosaturated Fat 3g; Cholesterol 25mg; Sodium 240mg; Total Carbohydrates 61g; Dietary Fiber 1g; Sugars 26g; Protein 10g; Vitamin D 0mcg; Calcium 248mg; Iron 6mg; Potassium 516mg