Recipe courtesy of Sandra Lee
Toasted Coconut Rice Pudding with Cherry Sauce
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- Level: Easy
- Total: 3 hr 30 min
- Prep: 15 min
- Cook: 3 hr 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 921
- Total Fat
- 37 g
- Saturated Fat
- 28 g
- Carbohydrates
- 130 g
- Dietary Fiber
- 4 g
- Sugar
- 76 g
- Protein
- 20 g
- Cholesterol
- 145 mg
- Sodium
- 423 mg
- Level: Easy
- Total: 3 hr 30 min
- Prep: 15 min
- Cook: 3 hr 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 921
- Total Fat
- 37 g
- Saturated Fat
- 28 g
- Carbohydrates
- 130 g
- Dietary Fiber
- 4 g
- Sugar
- 76 g
- Protein
- 20 g
- Cholesterol
- 145 mg
- Sodium
- 423 mg
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.
