Recipe courtesy of Sandra Lee
Episode: Asian Flavor
Save Recipe Print
Toasted Coconut Rice Pudding with Cherry Sauce
Total:
3 hr 30 min
Prep:
15 min
Cook:
3 hr 15 min
Yield:
6 servings
Level:
Easy
Total:
3 hr 30 min
Prep:
15 min
Cook:
3 hr 15 min
Yield:
6 servings
Level:
Easy

Ingredients

Coconut Rice Pudding:
Cherry Sauce:

Directions

For the 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 the 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.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Coconut Rice

Recipe courtesy of Sandra Lee

Rockin' Rice Pudding

Recipe courtesy of Tyler Florence

Coconut Shrimp with Tropical Rice

Recipe courtesy of Food Network Kitchen

Mexican Rice Pudding ("Arroz Con Leche")

Recipe courtesy of Marcela Valladolid

Basmati Rice Pudding with Toasted Coconut

Recipe courtesy of Gale Gand

Coconut Rice Pudding

Recipe courtesy of Cheryl Smith

Coconut and Black Rice Pudding

Recipe courtesy of Sandra Lee

Coconut Rice Pudding (Kheer)

Recipe courtesy of Julie Sahni

Coconut Rice Pudding with Mango

Recipe courtesy of Daphne Brogdon

Browse Reviews By Keyword

          Latest Stories