• 8 ounces bamboo rice
• 1 ½ cups water
• 1 cup coconut milk
• ¼ cup sugar
• ¾ cup of dried, shredded coconut, unsweetened

Compote Ingredients:

• 6 ounces dried cherries
• 1/8 cup rum
• 1½ cup water
• ¼ cup sugar

Bring water to a boil and add bamboo rice. Bring back to a boil and reduce to a simmer. Cover and cook for 12 minutes. Add coconut milk and sugar, cook for an additional 2 minutes. Stir in ½ cup shredded coconut and cool immediately. Mold rice in timbale and serve with cherry compote, garnish with shredded coconut.

Compote: Combine all compote ingredients in large saucepan and bring to a boil. Reduce to a simmer, cook until liquid reduces and thickens about 45 minutes. to an hour. If needed use cornstarch to thicken.