Add the cherries and 1 tbsp of water to a sauce pan, cover and cook on medium-high heat until the cherries soften and release their juices.

If you re using frozen cherries this will take about 10 minutes. For fresh, only about 7 minutes.

Stir occasionally.

Once the cherries are at your desired consistency, add the zest of 1 orange and 1 tbsp of sugar.

Rinse the sauce pan and use it to cook the rice.

Add the coconut milk, water, and arborio rice to the sauce pan.

I use the empty can of coconut and fill it up with water, about half way.

Stir then cover with a lid and bring to a gentle boil.

Once at a boil, lower the heat to medium-low, and simmer for about 20 minutes.

Stir occasionally so that the rice does not clump up. Use a spoon to stir, not a whisk.

Once the rice is fully cooked, turn off the heat.

Add the sugar and vanilla extract/paste to the rice.

Stir to combine and allow to cool a bit.

If the rice pudding it too thick, add a splash of water and stir to combine.

If the rice pudding has excess liquid, give it time as the rice will continue to absorb the liquid.

Spoon some of the coconut rice into a bowls and top with the cherries or fill jars and layer the coconut rice pudding and cherry sauce until the jar is full.

Using a jar will give you the option to either eat it immediately or seal and store it in the fridge until it is cold.

This rice pudding can be stored in sealed jars in the refrigerator for up to 5 days.