TOASTED COCONUT RICE PUDDING WITH CHERRY SAUCE

Toasted Coconut Rice Pudding with Cherry Sauce image

Provided by Sandra Lee

Categories dessert

Time 3h30m

Yield 6 servings

Number Of Ingredients 12

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

Steps:

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.