1 can ( 20 ounces) crushed pineapple in juice , undrained
1 can ( 13 1/2 ounces) coconut milk
1 can ( 12 ounces) fat-free evaporated milk
3/4 uncooked arborio rice
2 eggs , lightly beaten
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Toasted coconut for topping( spread evenly on an ungreased cookie sheet. Toast in preheated oven at 350 for 5-7 minutes- stirring occasionally - until light golden brown.

1 can ( 20 ounces) crushed pineapple in juice , undrained 1 can ( 13 1/2 ounces) coconut milk 1 can ( 12 ounces) fat-free evaporated milk 3/4 uncooked arborio rice 2 eggs , lightly beaten 1/4 cup granulated sugar 1/4 cup packed light brown sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon salt

1. Place pineapple with juice, coconut milk, evaporated milk, rice, eggs, granulated sugar, brown sugar, cinnamon, nutmeg and salt into crock pot ( slow cooker): mix well. Cover. Cook on high for 3-4 hours or until thickened and rice is tender.

2. Stir until blended. Serve warm or chilled. Garnish with coconut.