Toasted Coconut Rice Pudding with Cherry Sauce

Recipe courtesy Sandra Lee, 2008

Show: Semi-Homemade Cooking with Sandra LeeEpisode: Asian Flavor

Rated: 2 stars out of 5Rate itRead users' reviews (25)

RECIPE
COMMENTS & REVIEWS(25)

Cook Time:
3 hr 15 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 3 hr 15 min
Total:: 3 hr 30 min

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Ingredients

Coconut Rice Pudding:

1 cup shredded coconut, toasted (recommended: Baker's)
1 (14-ounce) can coconut milk
1 (14-ounce) can sweetened condensed milk
4 cups milk
4 eggs
2 teaspoons chopped ginger
1 1/2 cups jasmine rice
1/2 teaspoon salt
Fresh mint, for garnish

Cherry Sauce:

1 cup frozen cherries
1 (12-ounce) jar cherry preserves
1 lemon, zested

For Coconut Rice Pudding:

Directions

Preheat oven in to 350 degrees F

Place the coconut in a thin layer on a baking sheet. Bake for 6 to 8 minutes, stirring frequently, until lightly browned.

Spray 4-quart slow cooker with butter flavored cooking spray; set aside.

In a bowl whisk together coconut milk, condensed milk, milk, eggs, and ginger. Stir in rice and toasted coconut. Pour into prepared slow cooker. Cover and cook on LOW for 3 to 4 hours. Serve in martini glasses or bowls, top with cherry sauce.

For Cherry Sauce:

In a small saucepot over medium heat combine all ingredients, mix until combined and heat to a simmer. Remove from heat and serve over rice pudding.

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Comments & Reviews

recipe Toasted Coconut Rice Pudding with Cherry Sauce
Tara Egg Harbor Twp, NJ 10-29-2009
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Big Thumbs DOWN
Rated: 1 stars out of 5

After watching this recipe being made on the show, I was thrilled to dig out our crock and raid all the needed ingredients... from the pantry. Now that I am finally reading all the reviews (I missed this part about 4 hrs ago) I agreed with everyone that it looks super simple to make and the TV version turned out beautifully. HA! After 3 hrs on low my semi-end result was the dreaded rice patty on the bottom and curdled edged top. I re-read the recipe thinking I missed out on the stirring directive (non-stated) and then managed to whisk the heck out of the pudding and took a small taste. Crunchy rice and runny pudding. I turned it to High waited another 30 minutes and tried again. This time it definitely wasn't soupy but the rice didn't get any better. I added more milk another 30 minutes on Low. I currently have the whole mess in the fridge cooling with a note to my husband on it reading, "Eat at your own risk". What a disappointment! Not worth trying. I hope all future foodies read the reviews first and just stick with the old fashion way of making rice pudding. Big thumbs down! Read more
recipe Toasted Coconut Rice Pudding with Cherry Sauce
Ruth Jersey City, NJ 10-23-2009
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Leave Out The Toasted Coconut
Rated: 3 stars out of 5

There are a couple of things that would make this much better: 1. Do not add the cup of toasted coconut. Save it to sprinkle... on top of individual servings. It is very gritty when mixed in with rice. 2. Use long-grain rice instead of the jasmin rice, which does not stand up well to a rice pudding. 3. Use a teaspoon or less of ground ginger instead of ground ginger. I made this on high, not low, for about two and a half hours -- stirring every 15 minutes or so -- and it came out nicely. This is a dry rice pudding, not a moist one. I am not going to serve it with cherry sauce. Instead, I'm going to chill it, make some whipped cream and toss on a few fresh raspberries and blackberries when I have guests for dinner tomorrow. My only complaint really is that inedible coconut throughout, Read more
recipe Toasted Coconut Rice Pudding with Cherry Sauce
LISA tunkhannock, PA 10-23-2009
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Bad Rice Pudding
Rated: 1 stars out of 5

Thank God I'm not the only one who thought it was awful. Wish I would have read the comments also. Way to expensive to have... it ruined I cooked it and cooked it but the rice never got done. I started to stir it and that helped, but it still took 5 hours on low!!! I had to throw it away ..........Read more
recipe Toasted Coconut Rice Pudding with Cherry Sauce
ursula blue ridge, GA 07-02-2009
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VERY SWEET
Rated: 3 stars out of 5

I agree with everyone that wrote in about stirring this recipe every hour. I did it and it turned out fine. I never thought... I'd say this but it was almost to sweet. I don't think I'd make this again.Read more
recipe Toasted Coconut Rice Pudding with Cherry Sauce
pat duluth, MN 06-08-2009
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Bad, bad, bad!
Rated: 1 stars out of 5

This recipe looked so great and easy on TV - a new and simple way to make rice pudding. Unfortunately, the directions did... not mention stirring the mixture during cooking. In my experience with crock pot cooking, uncovering the pot during cooking is a no no unless you are adding additional ingredients so I never thought to do it. After 3 1/2 hours the top custard was curdled and the bottom was a solid cake of rice. I mashed the two together but it certainly wasn't the creamy pudding I saw on TV..Have since read the reviews and found out that I was not alone. How about changing the directions in the recipe so others don't waste their time and money. AnonymousRead more
recipe Toasted Coconut Rice Pudding with Cherry Sauce
K. Aurora, CO 03-14-2009
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Very good - if you stir it!
Rated: 4 stars out of 5

My husband and I immensely enjoyed this. I made it just as the recipe says, except I stirred it about every half hour and... cooked it on high. It turned out beautifully flavored and wonderful. I wasn't huge on the cherry sauce, though - it was a little too strong. Maybe I should use a different kind of preserves. Overall, gets an A.Read more