Ingredients Jump to Instructions ↓

  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

  10. 1 cup frozen cherries

  11. 1 (12-ounce) jar cherry preserves

  12. 1 lemon, zested

Instructions Jump to Ingredients ↑

  1. 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.

  2. Spray 4-quart slow cooker with butter flavored cooking spray ; set aside.

  3. 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.

  4. 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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