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
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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


  1. 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.
  2. 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.