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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	621.26 Kcal (2601 kJ)
Calories from fat	207.3 Kcal
		% Daily Value*
Total Fat	23.03g	35%
Cholesterol	113.99mg	38%
Sodium	326.37mg	14%
Potassium	645.75mg	14%
Total Carbs	90.47g	30%
Sugars	22.32g	89%
Dietary Fiber	1.26g	5%
Protein	14.07g	28%
Vitamin C	6.7mg	11%
Iron	2mg	11%
Calcium	248.4mg	25%

Amount Per 100 g
Calories	172.85 Kcal (724 kJ)
Calories from fat	57.67 Kcal
		% Daily Value*
Total Fat	6.41g	35%
Cholesterol	31.72mg	38%
Sodium	90.8mg	14%
Potassium	179.66mg	14%
Total Carbs	25.17g	30%
Sugars	6.21g	89%
Dietary Fiber	0.35g	5%
Protein	3.91g	28%
Vitamin C	1.9mg	11%
Iron	0.5mg	11%
Calcium	69.1mg	25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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