Easy Pineapple Rice Pudding Recipe | Creamy & Tropical Dessert

Cook Time 3 to 4 hours
Prep Time 10 minutes

YIELD Makes about 8 (1 cup) servings

INGREDIENTS

1 can (20 ounces) crushed pineapple in juice, undrained 1 can (13-1/2 ounces) coconut milk 1 can (12 ounces) nonfat evaporated milk 3/4 cup uncooked arborio rice 2 eggs, lightly beaten 1/4 cup sugar 1/4 cup packed light brown sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon salt Whipped topping Toasted coconut for garnish* (optional) *To toast coconut, spread evenly on ungreased baking sheet. Toast in preheated 350°F oven 5 to 7 minutes, stirring occasionally, until light golden brown.

PREPARATION:

Slow Cooker Directions

1. Place pineapple with juice, coconut milk, evaporated milk, rice, eggs, sugar, brown sugar, cinnamon, nutmeg and salt into slow cooker; mix well. Cover; cook on HIGH 3 to 4 hours or until thickened and rice is tender.
2. Stir until blended. Serve warm or chilled with whipped topping. Garnish with coconut, if desired.

This recipe appears in: Custards & Puddings