Toasted Coconut Rice Pudding with Cherry Sauce

Name: Toasted Coconut Rice Pudding with Cherry Sauce
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 397 grams coconut milk; 237 milliliters frozen cherries; 340 grams cherry preserves; 237 milliliters shredded coconut, toasted (recommended: Bakers); 4 eggs; 6 servings Fresh mint, for garnish; 2 teaspoons chopped ginger; 355 milliliters jasmine rice; 1 lemon, zested; 946 milliliters milk; 1 teaspoons salt; 397 grams sweetened condensed milk

This recipe serves 6. This recipe covers 23% of your daily requirements of vitamins and minerals. One portion of this dish contains around 20g of protein, 34g of fat, and a total of 895 calories. From preparation to the plate, this recipe takes roughly 3 hours and 30 minutes. Head to the store and pick up milk, eggs, condensed milk, and a few other things to make it today. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

For the coconut rice pudding: Preheat oven in to 350 degrees F

Ingredients you will need

Coconut

Rice

Equipment you will use

Oven

Place the coconut in a thin layer on a baking sheet.

Ingredients you will need

Coconut

Equipment you will use

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.

Ingredients you will need

Butter Flavored Cooking Spray