INDULGENT COCONUT RICE PUDDING

Indulgent Coconut Rice Pudding image

This slow-cooked winter comfort dessert is a healthier option for your family that doesn't sacrifice 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. -Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Time 4h10m

Yield 12 servings.

Number Of Ingredients 9

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

Steps:

Place rice in a 3- or 4-qt. slow cooker coated with cooking spray; pour in 4 cups coconut milk. Add coconut oil, distributing it evenly over top. Add the next 5 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 : Calories 340 calories, Fat 18g fat (17g saturated fat), Cholesterol 0 cholesterol, Sodium 39mg sodium, Carbohydrate 43g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.