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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (563g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 168 (27%)|
|Amt Per Serving||% DV|
|Total Fat 18.7g||25 %|
|Saturated Fat 16.1g||81 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 16.4mg||5 %|
|Sodium 30684mg||1058 %|
|Potassium 1439.3mg||38 %|
|Total Carbohydrate 84.9g||25 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 83g|
|Protein 26.8g||38 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 616
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