Name: Slow Cooker Rice Pudding with Coconut Milk & Honey
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: 6
Cuisine: Tropical / Vegan
Ingredients: ¼ cup unsweetened coconut flakes (optional); ¼ tsp ground cardamom (optional); ¼ tsp salt; ⅓ cup honey; ½ cup raisins or dried fruit (optional); ½ tsp ground cinnamon; ¾ cup Arborio rice; 2 large eggs (optional, for custard); 2 tsp pure vanilla extract; 4 cups full-fat coconut milk

This Slow Cooker Rice Pudding with Coconut Milk & Honey is a creamy, tropical dessert with velvety rice in a sweet, coconut-honey custard. Effortless and vegan, it’s perfect for cozy nights or gatherings, served warm or chilled with a sprinkle of coconut.

Why You’ll Love This Recipe

This Slow Cooker Rice Pudding with Coconut Milk & Honey is a dreamy, plant-based twist on a classic comfort dessert that’s both indulgent and wholesome. Creamy coconut milk infuses the rice with tropical richness, while honey adds natural sweetness and a subtle floral note, creating a velvety pudding that’s lighter than traditional versions. The slow cooker makes it incredibly easy—just combine ingredients and let it gently cook to perfection, filling your home with a warm, inviting aroma. Ideal for vegan diets, gluten-free needs, or anyone craving a healthier sweet treat, this pudding is versatile: enjoy it warm for cozy comfort or chilled for a refreshing dessert. Customize with fruits, nuts, or spices, and savor leftovers that taste even better the next day.

Recipe Tips and Tricks

Use Full-Fat Coconut Milk: Ensures creamy texture; shake can well before opening.

Rinse Rice Thoroughly: Removes excess starch for smoother pudding.
Stir Occasionally: Prevents sticking; gently stir to keep rice intact.
Adjust Honey: Taste mixture before cooking; add more for sweeter pudding.
Prevent Skin: Press plastic wrap on surface when cooling to avoid film.

Check Consistency: Add coconut milk if too thick; cook uncovered last 30 minutes if runny.
Use Low Heat: Avoids scorching and maintains silky smoothness.
Add Toppings Late: Coconut flakes or fruit at serving for freshness.

Yield: 6 Servings

Slow Cooker Rice Pudding with Coconut Milk & Honey

Creamy coconut rice pudding sweetened with honey, slow-cooked for tropical comfort.

Prep Time 10 minutes

Cook Time 3 hours

Additional Time 15 minutes

Total Time 3 hours 25 minutes

Ingredients

¼ cup unsweetened coconut flakes (optional)
¼ tsp ground cardamom (optional)
¼ tsp salt
⅓ cup honey
½ cup raisins or dried fruit (optional)
½ tsp ground cinnamon
¾ cup Arborio rice
2 large eggs (optional, for custard)
2 tsp pure vanilla extract
4 cups full-fat coconut milk

Instructions

Rinse Rice: Rinse Arborio rice under cold water until clear to remove starch and prevent foam.

Combine Base: In a 4-quart slow cooker, mix rice, coconut milk, honey, cinnamon, cardamom, and salt.

Add Optional Eggs: If using, whisk eggs and temper with ½ cup hot mixture before stirring in.

Cook Low and Slow: Cover and cook on LOW for 2.5-3 hours, stirring once halfway for even creaminess.

Check Texture: If too thick, add ¼ cup coconut milk; stir gently to incorporate.

Add Vanilla: Stir in vanilla extract for fragrant sweetness in the final stage.

Incorporate Add-Ins: Mix in coconut flakes, raisins, or fruit (if using) for extra texture.

Adjust Sweetness: Taste and drizzle more honey if needed for your perfect level.

Cool Slightly: Let pudding rest 15 minutes off heat to thicken and meld flavors.

Serve: Spoon into bowls warm or chilled; top with extra coconut or fruit for a tropical delight.

Notes

Use a 4-quart slow cooker to avoid overflow and ensure even cooking.
Stir gently to preserve creamy consistency without breaking rice.
Serve warm for comfort or chilled for a refreshing, pudding-like treat.

Leftovers are excellent for breakfast with fresh fruit or yogurt.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 490Total Fat 35gSaturated Fat 30gUnsaturated Fat 5gCholesterol 50mgSodium 117mgCarbohydrates 44gFiber 3gSugar 27gProtein 6g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Arborio Rice (¾ cup): Short-grain for creamy starch release; rinse to reduce foam.
Coconut Milk (4 cups, full-fat): Canned for richness; light version for lower calories.
Honey (⅓ cup): Natural sweetener; raw for floral notes, adjust to taste.

Vanilla Extract (2 tsp): Pure for authentic flavor; vanilla bean for gourmet touch.
Ground Cinnamon (½ tsp): Warm spice; freshly ground for intensity.
Salt (¼ tsp): Enhances sweetness; a pinch balances flavors.
Unsweetened Coconut Flakes (¼ cup, optional): Toasted for texture; stirred in at end.

Cardamom (¼ tsp, optional): Subtle warmth; complements coconut beautifully.
Eggs (2 large, optional): For custard-like thickness; omit for vegan.
Raisins or Dried Fruit (½ cup, optional): Adds chewy sweetness; soak for plumpness.

Variations and Substitutions

Dairy-Free: Already vegan; ensure honey is plant-based if strict.
Grain Swap: Use jasmine rice for lighter texture or quinoa for protein boost.

Fruit Add-In: Stir in mango, pineapple, or berries at end for tropical flair.
Spice Swap: Try nutmeg, ginger, or chai spices instead of cinnamon.
Low-Sugar: Reduce honey or use maple syrup/stevia; adjust to taste.

Nutty Crunch: Add toasted almonds, cashews, or pecans before serving.
Chocolate Twist: Mix in ¼ cup cocoa powder for a decadent version.
Gluten-Free: Naturally GF; confirm all ingredients are compliant.