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Indulgent Coconut Rice Pudding


  • 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


  • 1. Place rice in a 3- or 4-qt. slow cooker coated with cooking spray; pour in 4 cups coconut milk. Add coconut oil; distribute evenly over top. Add the next five 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

1/2 cup: 340 calories, 18g fat (17g saturated fat), 0 cholesterol, 39mg sodium, 43g carbohydrate (28g sugars, 1g fiber), 3g protein.


Average Rating:
  • Buckeyefan01
    Mar 1, 2018

    I made this using Silk coconut milk and it came out very good. Instead of using cranberries, I used dried cherries (about half a cup or so). I cooked if for four hours and consistency is perfect. It's a little sweet. Next time I may reduce the amount of sugar by maybe one-quarter cup. Only thing is the rice turned brown. Not sure if it's from the cherries or it absorbed the vanilla and cinnamon. It doesn't look that pretty, but it tastes good!

  • Memaw2405
    Jan 15, 2018

    I made this today because I’m a HUGE coconut fan and I thought the picture looked delicious. I was not disappointed! It was creamy and thick and the coconut flavor really shined through.

    It was a bit on the too sweet side but I can easily rectify that next time by reducing the sugar to 3/4 cup.

    I used Goya brand coconut milk, half regular and half reduced fat. I didn’t have dried cranberries on hand but I did have dried Montmorency cherries so I used those. I think the cherry flavor blended very well with the coconut.

    I further enhanced the coconut flavor by sprinkling each serving with toasted coconut and sliced almonds. This was a big hit with my coconut loving family!

    Not sure why one reviewer thought this recipe was tasteless so don’t let that stop you from giving this a try.

  • Kit
    Jan 12, 2018

    I’m surprised Lynn thought this recipe didn’t have any taste. As a matter of fact, I almost didn’t try making it because of her review. I consider myself the kind of cook that could make anything taste better, so I decided to go ahead and make it anyway. I think it’s the coconut’s fault. I’m a sucker for all things coconut.

    I made this recipe per instructions with the one exception of omitting the cranberries during cooking. I thought we would like the flexibility to add-in our own “treats” later.

    I would definitely make this recipe again, as it had great coconut flavor thanks to Sun Luck Coconut Milk (Maybe Lynn used a different brand than I did ?) but I think I would reduce the amount of Turbinado as it was a little too sweet for me.

    Also, I accidentally cooked it too long and it was pretty thick. I decided that I actually liked it that way because we could further customize the pudding with either additional milk, coconut milk, or almond milk.

    We’ve since experimented with our add-ins, trying pecans, toasted coconut, bananas , pineapple, toasted sesame, chocolate chips and even lime juice!

    I know, we’re a crazy bunch.


  • Lynne
    Jan 7, 2018


    This is the exact reason why people dont do healthy or good for you. the food has no flavor or zest.please, dont waste that 3 dollar can of coconut milk on this recipe. No flavor, no texture and no taste.

  • shaboo317
    Dec 31, 1969

    any thoughts/suggestions as to what you mentioned as far as oven method ?

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