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.
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