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.
Ingredients
- 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)
Directions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Spread the bread cubes in the prepared baking dish.
- In a large bowl, whisk together the coconut milk, sugar, eggs, vanilla extract, cinnamon, and salt.
- Stir in the shredded coconut and raisins or tropical fruits, if using.
- 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.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the custard is set.
- Remove the bread pudding from the oven and let it cool slightly.
- 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
Servings
- 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!
