Coconut Rice Pudding with Cherry Sauce

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 Cherry Sauce 1 cup frozen cherries 1 (12-ounce) jar cherry preserves 1 lemon, zested For 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. For 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.