In a slow cooker, stir rice, cream of coconut, evaporated milk and water until combined.
Cover and cook on low setting for 4 to 5 hours.
Remove crock from slow cooker.
Stir in rum, if using.
Let pudding cool for 10 minutes.
Heat a small non-stick skillet over medium heat.
Add coconut; cook and stir for 4 to 5 minutes, until toasted.
Transfer coconut to a plate.
Spoon pudding into dessert bowl; sprinkle with coconut.
Makes 6 to 8 servings.
There are no reviews yet for Tahitian Rice Pudding. Be the first to review it!
Get the free BigOven app on your phone.
Quickly find any recipe anywhere!
There are no reviews yet. Be the first!