Toasted Coconut Rice Pudding with Cherry Sauce

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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