Toasted Coconut Rice Pudding with Cherry Sauce |
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Prep Time: 15 Minutes Cook Time: 195 Minutes |
Ready In: 210 Minutes Servings: 6 |
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Ingredients:
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 |
Directions:
1. For Coconut Rice Pudding:
2. Preheat oven in to 350 degrees F
3. Place the coconut in a thin layer on a baking sheet. Bake for 6 to 8 minutes, stirring frequently, until lightly browned.
4. Spray 4-quart slow cooker with butter flavored cooking spray; set aside.
5. 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.
6. For Cherry Sauce:
7. 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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