1 (15 ounce) can slow cooker corn muffin mix
4 tablespoons butter
2 2/3 cups uncooked white rice
3 cups milk
1 teaspoon cinnamon packet
2 tablespoons butter
2 tablespoons coconut milk
1/2 teaspoon baking powder
1 (8 ounce) package frozen puff pastry, thawed
Preheat oven to 350 degrees F (175 degrees C).
Place muffin mix in a slow cooker in the order recommended by the manufacturer. Cover, and cook for 8 hours on Low setting.
During the last 10 minutes of cooking, stir in cream cheese and coconut milk. Spoon into a 13x9 inch pan.
Bake in preheated oven for 30 minutes. Serve hot.
While putting oven on with cooking time, stir together whipped egg white and cinnamon on low speed for 1 minute. Knocks together on high speed; bubbles about 5 minutes.
While the oven is still warm, prepare Chocolate Blossoms, glaze insides of frozen pastry sheets, or pop into the microwave just to warm until golden. Warm caramel drinks before filling. Pour on top of the filling. Serve warm with whipped cream or chocolate syrup.
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