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

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Instructions

1. 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.
2. 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.