Toasted Coconut Rice Pudding with Cherry Sauce

• 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

1. Preheat oven in to 350 degrees F
2. Place the coconut in a thin layer on a baking sheet.
3. 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.
6. Stir in rice and toasted coconut.
7. Pour into prepared slow cooker.
8. Cover and cook on LOW for 3 to 4 hours.
9. Serve in martini glasses or bowls, top with cherry sauce.
10. In a small saucepot over medium heat combine all ingredients, mix until combined and heat to a simmer.
11. Remove from heat and serve over rice pudding.

coconut, coconut milk, condensed milk, milk, eggs, ginger, jasmine rice, salt, fresh mint, frozen cherries, cherry preserves, lemon

Taken from www.foodnetwork.com/recipes/toasted-coconut-rice-pudding-with-cherry-sauce-recipe.html (may not work)