Melt chocolate in the microwave, using a ceramic or glass bowl, for 20 seconds. Mix in the Rice Chex cereal and stir to coat with chocolate. Transfer to a tray lined with wax paper, separating pieces to dry and cool down. (Place in refrigerator or freezer to cool quickly).

Dice pear into even pieces.

In a hot non-stick pan, cook the butter and diced pear for 5 minutes. Add 1 tbsp of sugar, followed by cranberries. Set aside and allow to cool.

In a large saucepan, over medium-high heat, combine the coconut milk and rice, then add the 3 tbsp sugar and salt; bring to a boil. Add the orange zest, stirring constantly. Reduce the heat to medium-low. Cook, stirring often for 10 minutes.

In a bowl, beat the egg with the vanilla. Stir some of the hot rice mixture into the egg; then beat the warmed egg mixture back into the remaining rice mixture. Cook, stirring constantly for 1 minute. Remove from heat.

Place equal amounts of the pear mixture in the bottom of each serving dish, top with rice pudding, and then with mini marshmallows, chocolate-coated cereal, followed with the diced orange.