Tropical Coconut Mango Rice Pudding

While Meg was busy packing Doug up for college I packed for the beach and headed to the East Coast. With the absence of a slow cooker on our travels, ahead of time, I chose 3 super simple recipes to squeeze out the last few weeks of summer fun.

I picked three slow cooker favorites from other cookbook and blog authors, Good Housekeeping, Moms Kitchen Handbook and The Art of Slow Cooking.

The first, from the Good Housekeeping website, is an adaptation of Tropical Coconut Mango Rice Pudding. I recreated it using short grain rice for my 8 year old who loves Thai sticky rice pudding. Topped with fresh chunks of mango and toasted coconut add a tropical twist.

Prep Time: 5 minutes

Cooking Time:  2 1/2 hours HIGH or 4 hours LOW

Servings: 4-6

Ingredients

• 1/2 cup short grain rice
• 1/4 cup sugar
• 1 can coconut milk, half fat
• 1 cup milk
• 1/2 mango, diced small
• 2 tbsp toasted unsweetened coconut flakes

Combine the rice, sugar, coconut milk and milk in your slow cooker. Turn to High for 2 1/2 hours or LOW for 4 hours.

Once cooked, if it is a little too sticky for your palate then stir in a tablespoon of milk and serve topped with toasted mango and coconut.

Zen Moment