2 ¾ cups water
¾ cup long-grain white rice
1 can (15 ounces) cream of coconut, (not coconut milk)
1 can (12 ounces) evaporated milk
2/3 cup sweetened flaked coconut, (optional)
1 tbsp dark rum, (optional)
In 4 ½- to 6-quart slow-cooker bowl, stir water, rice, cream of coconut, and evaporated milk until combined. Cover slow cooker with lid and cook as manufacturer directs on low setting 4 to 5 hours or on high setting 2 ½ to 3 hours. If you like, while pudding cooks, toast coconut: Heat non-stick small skillet over medium heat until hot. Add coconut; cook 4 to 5 minutes or until lightly browned, stirring constantly. Transfer coconut to plate. Remove bowl from slow cooker. Stir in rum, if using. Let pudding stand 10 minutes. Transfer pudding to serving bowl. If not serving right away, press sheet of plastic wrap onto pudding; refrigerate up to 2 days. To serve, spoon pudding into dessert bowls; sprinkle with toasted coconut if using. Serves: 4.