Toasted Coconut Rice Pudding with Cherry Sauce

Total Time:
3 hr 30 min
Prep:
15 min
Cook:
3 hr 15 min

Yield:
6 servings
Level:
Easy

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
For Coconut Rice Pudding:

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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