A delightful twist on the classic rice pudding, infused with tropical flavors of pineapple and coconut.
In a mixing bowl, combine the cooked rice, sugar, and coconut milk until well blended.
Ensure the rice is fully cooked and cooled before mixing for a smoother texture.
Add the cornstarch, eggs, vanilla extract, and crushed pineapple to the mixture and stir thoroughly.
Whisk the eggs separately before adding to prevent curdling.
Pour the mixture into a slow cooker coated with cooking spray.
Use a silicone spatula to scrape all the mixture into the slow cooker.
Cover and cook on low heat for 2-3 hours, stirring occasionally.
Stirring occasionally prevents sticking and ensures even cooking.
Serve warm, topped with shredded coconut.
Toast the shredded coconut for added flavor and a crunchy texture.