Toasted Coconut Rice Pudding With Cherry Sauce
Serves: 5
Cody DuBuque
1 January 1970
Based on User reviews:
37
Spice
42
Sweetness
54
Sourness
37
mins
Prep time (avg)
6.4
Difficulty
Ingredients:
Directions:
1
For the coconut rice pudding: Preheat oven in to 350 degrees F Place the coconut in a thin layer on a baking sheet
2
Bake for 6 to 8 minutes, stirring frequently, until lightly browned
3
Spray 4-quart slow cooker with butter flavored cooking spray; set aside
4
In a bowl whisk together coconut milk, condensed milk, milk, eggs, and ginger
5
Stir in rice and toasted coconut
6
Pour into prepared slow cooker
7
Cover and cook on LOW for 3 to 4 hours
8
Serve in martini glasses or bowls, top with cherry sauce
9
For the cherry sauce: In a small saucepot over medium heat combine all ingredients, mix until combined and heat to a simmer
10
Remove from heat and serve over rice pudding