Coconut Bread Pudding is a delicious and tropical twist on the traditional bread pudding, featuring the rich flavors of coconut milk and shredded coconut. This dessert is perfect for coconut lovers and those seeking a comforting yet exotic treat.


  • 1 loaf (about 1 pound) day-old bread, cut into 1-inch cubes
  • 4 cups coconut milk
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup shredded coconut (sweetened or unsweetened)
  • Optional: 1/2 cup raisins or chopped tropical fruits (like pineapple or mango)


  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  2. Spread the bread cubes in the prepared baking dish.
  3. In a large bowl, whisk together the coconut milk, sugar, eggs, vanilla extract, cinnamon, and salt.
  4. Stir in the shredded coconut and raisins or tropical fruits, if using.
  5. Pour the coconut milk mixture evenly over the bread cubes, ensuring all pieces are covered. Let it sit for about 15 minutes so the bread can absorb the liquid.
  6. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the custard is set.
  7. Remove the bread pudding from the oven and let it cool slightly.
  8. Serve the Coconut Bread Pudding warm or at room temperature. It can be topped with additional shredded coconut, a drizzle of caramel sauce, or a scoop of vanilla ice cream.

Nutrition Facts (per serving)

  • Calories: 350-400
  • Fat: 20g
  • Carbohydrates: 40g
  • Protein: 8g

Prep and Cooking Time

  • Prep Time: 20 minutes
  • Cooking Time: 45-50 minutes


  • Serves: 8-10

Coconut Bread Pudding is a delightful dessert that’s both comforting and exotic. The combination of creamy coconut milk and soft, sweet bread creates a luscious texture and flavor that’s hard to resist. Enjoy this indulgent treat as a special dessert or a luxurious brunch item!

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