Mist a 5-to-6-quart slow cooker with nonstick cooking spray. Mix the coconut water, coconut milk, 1 1/2 cups water, sugar, vanilla and salt in the bowl of the slow cooker until the sugar is dissolved. Stir in the rice and cook on high 4 hours or low for 5 to 6 hours.
Uncover, stir well and let stand 15 minutes. Transfer to a large bowl and stir in the butter. Continue to cool, stirring, until warm. Stir in the lime zest. Serve warm or chill until cold. Top as desired.
Copyright 2012 Television Food Network, G.P. All rights reserved.
Cook's Note: To cool your rice pudding faster, spread the pudding on a rimmed baking sheet and place in the refrigerator until cool, about 10 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	196.3 Kcal (822 kJ)
Calories from fat	91.62 Kcal
		% Daily Value*
Total Fat	10.18g	16%
Cholesterol	5.23mg	2%
Sodium	158.95mg	7%
Potassium	279.13mg	6%
Total Carbs	24.33g	8%
Sugars	8g	32%
Dietary Fiber	2.01g	8%
Protein	2.87g	6%
Vitamin C	2.2mg	4%
Iron	0.8mg	5%
Calcium	24.7mg	2%

Amount Per 100 g
Calories	163.27 Kcal (684 kJ)
Calories from fat	76.2 Kcal
		% Daily Value*
Total Fat	8.47g	16%
Cholesterol	4.35mg	2%
Sodium	132.21mg	7%
Potassium	232.16mg	6%
Total Carbs	20.24g	8%
Sugars	6.65g	32%
Dietary Fiber	1.67g	8%
Protein	2.39g	6%
Vitamin C	1.8mg	4%
Iron	0.7mg	5%
Calcium	20.5mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

4.4

Points
5

PointsPlus

Good Points

saturated fat free,
low sodium,
low cholesterol

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