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Mango Coconut Bread Pudding Recipe

Mango Coconut Bread Pudding Recipe
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★★★★★

4.8 from 22 reviews

This Mango Coconut Bread Pudding is a tropical twist on a classic dessert, combining the sweetness of ripe mangoes with creamy coconut milk and a hint of vanilla. Perfectly baked to a golden brown, this comforting pudding offers a rich, custardy texture with a delightful shredded coconut topping, making it an irresistible treat for any occasion.

Ingredients

Scale

Base

  • 6 cups stale bread, cut into 1-inch cubes
  • 2 ripe mangoes, peeled and diced

Custard Mixture

  • 4 large eggs
  • 1 can (13.5 oz) coconut milk
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract

Topping

  • 1/2 cup shredded coconut

Others

  • Butter or cooking spray (for greasing the baking dish)

Instructions

  1. Preheat and prepare dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly with butter or cooking spray to prevent sticking.
  2. Make custard mixture: In a large bowl, whisk the four large eggs, canned coconut milk, granulated sugar, and vanilla extract together until the mixture is smooth and well combined.
  3. Combine bread and mango: Add the cubed stale bread and diced ripe mangoes into the custard mixture. Gently fold the ingredients to ensure all the bread cubes are evenly coated. Allow the mixture to sit for 10 minutes so the bread absorbs the custard.
  4. Prepare to bake: Transfer the soaked bread and mango mixture into the greased baking dish, spreading it out evenly. Sprinkle the shredded coconut evenly on top for added flavor and texture.
  5. Bake the pudding: Place the baking dish in the preheated oven and bake for 40 to 45 minutes, or until the top turns golden brown and the center is set but still slightly wobbly.
  6. Cool and serve: Remove the bread pudding from the oven and let it cool for about 10 minutes. This resting time helps it set further, making it easier to serve. Enjoy warm or at room temperature.

Notes

  • Using stale bread is essential as it absorbs the custard better without becoming overly soggy.
  • You can substitute granulated sugar with coconut sugar for a more tropical flavor and healthier alternative.
  • For a nuttier texture, add chopped toasted nuts like almonds or pecans before baking.
  • This dish can be served warm with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
  • Store leftovers covered in the refrigerator for up to 3 days. Reheat gently before serving.

Nutrition

Keywords: Mango bread pudding, Coconut bread pudding, Tropical dessert, Mango dessert, Coconut milk dessert, Bread pudding recipe

Find it online: https://kitchenbyclara.com/mango-coconut-bread-pudding-recipe/