Ingredients:
3/4 c. long-cooking rice, uncooked
15-oz. can cream of coconut
12-oz. can evaporated milk
2-3/4 c. water
Optional: 1 T. dark rum
2/3 c. sweetened flaked coconut

Method:
In a slow cooker, stir rice, cream of coconut, evaporated milk and water until combined.

Cover and cook on low setting for 4 to 5 hours. Remove crock from slow cooker.

Stir in rum, if using. Let pudding cool for 10 minutes. Heat a small non-stick skillet over medium heat.

Add coconut; cook and stir for 4 to 5 minutes, until toasted. Transfer coconut to a plate. Spoon pudding into dessert bowls; sprinkle with coconut. Makes 6 to 8 servings.

Tahitian Rice Pudding