Directions:

Place water, rice, butter and salt in medium saucepan. Bring to a rolling boil over high heat, stirring frequently. Reduce heat to low. Cover; cook 10-12 minutes. Remove from heat; let stand covered for 5 minutes.

Spray slow cooker with nonstick cooking spray. Add evaporated milk, cream of coconut, raisins, egg yolks, lime peel and vanilla; mix well. Add rice; stir to combine.

Cover; cook on LOW 4 hours or on HIGH 2 hours. Stir every 30 minutes. Pudding will thicken as it cools. Garnish with toasted coconut.