Name: Toasted Coconut Rice Pudding with Cherry Sauce
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT3H15M0.000S
Total time: P0Y0M0DT3H30M0.000S
Yield: 6 servings
Cuisine: asian
Ingredients: 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; 1 cup frozen cherries; 1 (12-ounce) jar cherry preserves; 1 lemon, zested

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.

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Toasted Coconut Rice Pudding with Cherry Sauce

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