Toasted Coconut Rice Pudding with Cherry Sauce

Toasted Coconut Rice Pudding with Cherry Sauce
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Coconut Rice Pudding
  1. 1 cup shredded coconut, toasted (recommended: Baker's)
  2. 1 (14-ounce) can coconut milk
  3. 1 (14-ounce) can sweetened condensed milk
  4. 4 cups milk
  5. 4 eggs
  6. 2 teaspoons chopped ginger
  7. 1 1/2 cups jasmine rice
  8. 1/2 teaspoon salt
  9. Fresh mint, for garnish
Cherry Sauce
  1. 1 cup frozen cherries
  2. 1 (12-ounce) jar cherry preserves
  3. 1 lemon, zested
For Coconut Rice Pudding
  1. Preheat oven in to 350 degrees F
  2. Place the coconut in a thin layer on a baking sheet. Bake for 6 to 8 minutes, stirring frequently, until lightly browned.
  3. Spray 4-quart slow cooker with butter flavored cooking spray; set aside.
  4. 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 Cherry Sauce
  1. 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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