Slow Cooker Coconut Rice Pudding
If you love cozy desserts that practically cook themselves, this Slow Cooker Coconut Rice Pudding is about to become your new favorite comfort recipe. Made with creamy coconut milk, sweetened condensed milk, vanilla, and warm cardamom spice, this crockpot rice pudding turns simple pantry ingredients into a rich, tropical-inspired treat.
The best part? You only need to pour one creamy mixture over rice, set your slow cooker, and let it transform into a smooth, spoonable dessert. Whether you serve it warm after dinner or enjoy it as a sweet breakfast, this easy slow cooker rice pudding recipe delivers creamy texture and irresistible flavor every time.
Why You’ll Love This Slow Cooker Coconut Rice Pudding
This recipe isn’t just delicious it’s also incredibly practical for busy days.
Hands-Off Cooking: The slow cooker does all the work, making it perfect for weeknights.
Ultra Creamy Texture: Coconut milk and condensed milk create a rich, velvety pudding.
Budget-Friendly Ingredients: Made with pantry staples you probably already have.
Versatile Dessert or Breakfast: Enjoy it warm, chilled, or reheated.
Tropical Flavor Twist: Cardamom and coconut give this classic rice pudding a unique upgrade.
If you enjoy easy crockpot desserts like slow cooker cobblers or creamy puddings, this recipe fits perfectly into your comfort-food rotation.
Ingredients:
1 cup arborio rice, uncooked and rinsed
1 (13.5-oz) can full-fat coconut milk
1 (14-oz) 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 toppings: fresh berries, bananas, toasted coconut, chopped nuts, or extra coconut milk.
Directions:
Lightly grease a 4- to 6-quart slow cooker with nonstick spray or butter.
Rinse the arborio rice until the water runs mostly clear, then spread it evenly in the slow cooker.
In a large bowl, whisk together coconut milk, sweetened condensed milk, whole milk, sugar, vanilla, cardamom, and salt until smooth.
Pour the creamy mixture over the rice, ensuring all grains are submerged. Stir gently.
Cover and cook on LOW for 2 1/2 to 3 1/2 hours, stirring once halfway through, until the pudding thickens and the rice is tender.
Let the pudding rest for 10–15 minutes before serving. Add extra milk if you prefer a looser texture.
Serve warm with fruit, nuts, or toasted coconut for the ultimate cozy dessert experience.
Tips, Variations & Flavor Ideas:
Swap cardamom for cinnamon for a classic flavor profile.
Add golden raisins or dried cranberries for bursts of sweetness.
Use light coconut milk for a slightly lighter version.
Stir in toasted shredded coconut at the end for extra texture.
Make it ahead it reheats beautifully with a splash of milk.
Benefits of Making Rice Pudding in a Slow Cooker:
Using a crockpot keeps the pudding creamy without constant stirring, making it easier than traditional stovetop rice pudding. The low, gentle heat allows the rice to slowly absorb the coconut milk and spices, creating a richer flavor and perfectly tender texture.
