This slow cooker coconut rice pudding is my kind of comfort dessert: you literally pour one creamy mixture over rice, walk away, and come back to a cozy bowl that tastes like you fussed over it all afternoon. It leans on pantry staples—coconut milk, sweetened condensed milk, vanilla, cardamom, and sugar—to create a rich, lightly spiced pudding that feels a little tropical but still very Midwestern potluck-friendly. I love throwing this together before dinner so it’s warm and ready when we’re done eating, and the slow cooker keeps it hands-off, which is perfect on busy work nights.
Serve the rice pudding warm, straight from the slow cooker, with an extra splash of coconut milk or regular milk to loosen it if it’s thickened. I like to top mine with fresh berries, sliced bananas, or a spoonful of jam from the fridge. A sprinkle of toasted coconut or chopped nuts adds a nice crunch. It’s great on its own as a cozy dessert, but it also works as a special weekend breakfast with hot coffee or chai on the side.
Slow Cooker Coconut Rice Pudding
Ingredients
1 cup arborio rice, uncooked and rinsed
1 (13.5-ounce) can full-fat coconut milk
1 (14-ounce) can sweetened condensed milk
2 cups whole milk (or 2% milk)
1/4 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon ground cardamom
1/4 teaspoon kosher salt
Optional for serving: extra milk or coconut milk, fresh fruit, toasted coconut, or chopped nuts
1 (13.5-ounce) can full-fat coconut milk
1 (14-ounce) can sweetened condensed milk
2 cups whole milk (or 2% milk)
1/4 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon ground cardamom
1/4 teaspoon kosher salt
Optional for serving: extra milk or coconut milk, fresh fruit, toasted coconut, or chopped nuts
Directions
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