Coconut milk stands in for the usual milk in this rice pudding, giving this dessert a sweet coconut flavor that's further enhanced with the addition of flaked coconut.This soft set dessert should be served warm- but it's good cool too!
1Bring water to a boil in small saucepan; stir in rice and salt. Reduce heat to low; cover and cook 15 minutes or until all water is absorbed.
2Heat oven to 325^. Whisk eggs and sugar in a medium bowl; whisk in coconut milk and lemon juice.
Spoon cooked rice into ungreased 8-inch glass dish; sprinkle with cherries.
Pour egg mixture over rice; stir to blend.
3Bake 20 minutes. Stir well; sprinkle with coconut. Bake 15-20 minutes or until knife inserted near center comes out clean. Mixture will be softly set. Serve warm.