Mango Coconut Bread Pudding
Hey there, friend! If you’re craving a dessert that’s equal parts comforting and exotic, you’ve come to the right place.
This Mango Coconut Bread Pudding is like a tropical vacation in every bite—creamy, sweet, and bursting with the flavors of ripe mango and rich coconut.
It’s the kind of dessert that feels fancy but is secretly a breeze to make.
Perfect for when you want to impress without the stress.
How to Make It
Note:Â This is an overview. See recipe card below this post for ingredient quantities and full instructions.
Step 1: Prep the Bread
Start by cutting your bread into bite-sized cubes. Stale bread works best here because it soaks up the custard like a dream. If you don’t have stale bread, no worries—just toast it lightly to dry it out.
Step 2: Make the Custard
In a large bowl, whisk together the eggs, coconut milk, sugar, and vanilla extract until smooth. This creamy mixture is the heart of your bread pudding, so take your time to make sure it’s well combined.
Step 3: Combine Bread and Mango
Toss the bread cubes and diced mango into the custard mixture. Gently fold everything together so the bread soaks up all that deliciousness. Let it sit for about 10 minutes to ensure every cube is fully saturated.
Step 4: Bake to Perfection
Transfer the mixture to a greased baking dish and sprinkle shredded coconut on top. Pop it in the oven and bake until the top is golden brown and the center is set. Your kitchen will smell like a tropical paradise!
Step 5: Cool and Serve
Let the bread pudding cool slightly before serving. This gives it time to set and makes it easier to slice. Serve warm with a drizzle of coconut cream or a scoop of vanilla ice cream for extra indulgence.
Pro Tips
- Use ripe mangoes for the best natural sweetness.
- Swap regular milk for coconut milk to keep it dairy-free and extra tropical.
- Add a splash of rum to the custard for a grown-up twist.
- Toast the shredded coconut before sprinkling it on top for added crunch and flavor.
Storage
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat in the microwave or oven for a warm, gooey treat.
- Freeze individual portions for up to 2 months. Thaw and reheat before serving.
Mango Coconut Bread Pudding
Description
This Mango Coconut Bread Pudding combines the creamy richness of coconut milk with the sweet, juicy flavor of ripe mangoes. It’s a comforting dessert with a tropical twist, perfect for any occasion.
Ingredients
Instructions
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Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter or cooking spray.
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In a large bowl, whisk together the eggs, coconut milk, sugar, and vanilla extract until smooth.
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Add the bread cubes and diced mango to the custard mixture. Gently fold to coat everything evenly. Let it sit for 10 minutes.
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Transfer the mixture to the prepared baking dish and spread it out evenly. Sprinkle shredded coconut on top.
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Bake for 40-45 minutes, or until the top is golden brown and the center is set.
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Remove from the oven and let it cool for 10 minutes before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 14g22%
- Total Carbohydrate 42g15%
- Dietary Fiber 2g8%
- Sugars 22g
- Protein 7g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- For a vegan version, use flax eggs and a plant-based bread.
- Adjust the sugar based on the sweetness of your mangoes.
- Add nuts like chopped macadamias for extra texture.
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.
