Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
Triple Coconut Bread Pudding
30 minutes to assemble (includes time to cut bread)
30 minutes to soak
50-55 minutes to bake
30 minutes to soak
50-55 minutes to bake
12 Servings
30 minutes to assemble (includes time to cut bread)
30 minutes to soak
50-55 minutes to bake
30 minutes to soak
50-55 minutes to bake
12 Servings
This triple coconut treat is three-times delicious. It’s a dairy-free dessert that’s made decadently rich with the addition of Coconut Milk.
Ingredients
- 2 tablespoons room temperature, non-dairy margarine
- 2 - 13.5 oz cans Coconut Milk
- 1 1/2 cups sugar
- 4 large eggs
- 2 egg yolks
- 4 large eggs
- 2 egg yolks
- 1 teaspoon cinnamon
- 1 teaspoon coconut extract
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 1/2 cups sweetened coconut flakes, divided
- 1/2 cup raisins
- 1 lb stale French bread, crust removed, cut into 1/2" cubes
- Optional: dairy-free ice cream or fruit
Directions
- Preheat oven to 325°F (160°C). Grease a 9 X 13 inch baking pan with margarine.
- In a large bowl beat Coconut Milk, sugar, eggs, egg yolks, cinnamon, coconut extract, salt and nutmeg until well mixed. Add 1 cup of the coconut flakes and raisins. Mix thoroughly.
- Add bread cubes and mix until well incorporated. Pour into the baking dish. Make sure raisins are evenly distributed and bread is covered with Coconut Milk mixture. Let soak for 30 minutes.
- Place baking dish onto a cookie sheet. Bake for 25 minutes. Remove from oven. Top with remaining 1/2 cup coconut flakes. Bake 25 - 30 minutes longer or until pudding is set and coconut is nicely browned. Let sit for 10 minutes before cutting.
- Serve hot with dairy-free ice cream or cold with fresh fruit, if desired!
In This Recipe
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