Toasted Coconut Rice Pudding with Cherry Sauce

Directions

1. 1
   Preheat oven in to 350 degrees F
2. 2
   Place the coconut in a thin layer on a baking sheet.
3. 3
   Bake for 6 to 8 minutes, stirring frequently, until lightly browned.
4. 4
   Spray 4-quart slow cooker with butter flavored cooking spray; set aside.
5. 5
   In a bowl whisk together coconut milk, condensed milk, milk, eggs, and ginger.
6. 6
   Stir in rice and toasted coconut.
7. 7
   Pour into prepared slow cooker.
8. 8
   Cover and cook on LOW for 3 to 4 hours.
9. 9
   Serve in martini glasses or bowls, top with cherry sauce.
10. 10
    In a small saucepot over medium heat combine all ingredients, mix until combined and heat to a simmer.
11. 11
    Remove from heat and serve over rice pudding.