Coconut Rice Pudding with Diced Mango, Toasted Sesame Seeds & Honey ~ CrockPot

My Mom made this today and said it was really good! She said to make sure to use a large crock pot as it does expand as it cooks (If you're reading this Mom send a picture!)


Coconut Rice Pudding with Diced Mango, Toasted Sesame Seeds & Honey


1 cup uncooked long grain white rice
15 oz can coconut milk
4 cups milk
1 cup granulated sugar
1 cinnamon stick or 1-1/2 tsp ground cinnamon
4 - 1/16 of an inch slices of fresh ginger root
2 tsp vanilla extract
1 mango, peeled and cut into 1/2 inch cubes
2 Tablesp sesame seeds, toasted
honey to taste


1. Place rice, cinnamon and ginger in slow cooker.

2. Combine coconut milk, milk, sugar, vanilla in a separate bowl. Whisk to blend and pour over rice.

3. Cook on high for 3 to 3-1/2 hours, stirring once or twice. (I only cooked mine 2.5 hours - all the milk was absorbed and the rice was done.)

4. When rice is fully cooked and milk is absorbed, remove from heat and cool.

5. Just prior to serving toast the sesame seeds in a dry skillet or toaster oven until just golden, being careful not to burn.

6. Serve rice pudding slightly warm or cool; top each serving with some diced mango, a drizzle of honey and a sprinkling of toasted sesame seeds.