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File in: No oil, Dessert

Dairy-free Slow Cooker Coconut Rice Pudding

Serves 10

  • 2 1/4 cups water
  • 3/4 cup long-grain white rice
  • 1 15-oz can cream of coconut (not coconut milk)
  • 12 oz. Silk soy creamer
  • 2/3 cup sweetened flaked coconut
  • 1 tsp. imitation rum extract (Or 1 tbsp. dark rum, in non-fasting seasons)

In a 4 1/2-6 qt. slow cooker, stir water, rice, cream of coconut and soy creamer until combined. Cover and cook on low for 7 hours.

If you like, while pudding cooks, toast coconut: heat a small nonstick skillet over med. heat until hot. Add coconut; cook 4-5 minutes or until lightly browned, stirring constantly. Remove from heat and set aside.

Remove bowl from slow cooker (if you can). Stir in rum/extract, if using. Let pudding stand 10 min. Transfer to serving bowl (if not serving immediately, press sheet of plastic wrap onto pudding; refrigerate up to 2 days).

To serve: spoon into dessert bowls; sprinkle with toasted coconut.

Makes about 10 (1/2-cup) servings.