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.
Why You’ll Love This Recipe
This tropical bread pudding is the perfect fusion of flavor and texture. It’s easy to make with simple ingredients, yet delivers a rich and exotic taste. The coconut milk adds creaminess while ripe mango chunks bring bursts of sweetness. It’s ideal for summer gatherings, a weeknight treat, or even a festive dessert.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
6 cups stale bread, cut into 1-inch cubes
2 ripe mangoes, peeled and diced
4 large eggs
1 can (13.5 oz) coconut milk
1/2 cup granulated sugar
1 tsp vanilla extract
1/2 cup shredded coconut (plus extra for topping)
Butter or cooking spray (for greasing the baking dish)
directions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or cooking spray.
- In a large bowl, whisk together the eggs, coconut milk, sugar, and vanilla extract until smooth.
- Add the bread cubes and diced mango to the custard mixture. Gently fold to coat everything evenly. Let it sit for 10 minutes.
- Transfer the mixture to the prepared baking dish and spread it out evenly. Sprinkle shredded coconut on top.
- Bake for 40-45 minutes, or until the top is golden brown and the center is set.
- Remove from the oven and let it cool for 10 minutes before serving.
Servings and timing
Servings: 8
Prep Time: 15 minutes
Cook Time: 45 minutes
Rest Time: 10 minutes
Total Time: 1 hour 10 minutes
Variations
- Swap mango for pineapple or papaya for a different tropical flavor.
- Add white chocolate chips for extra indulgence.
- Use cinnamon or nutmeg for a spiced version.
- Mix in raisins or dried cranberries for added texture and sweetness.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual servings in the microwave for 30-45 seconds or reheat the whole dish in a 300°F oven until warmed through.
FAQs
Can I make this bread pudding ahead of time?
Yes, you can prepare it a day in advance. Assemble and refrigerate overnight, then bake before serving.
Can I use canned mango?
Yes, just make sure to drain and dice it before using.
Can this be made vegan?
Absolutely. Use flax eggs and a plant-based bread to make it vegan-friendly.
Can I freeze bread pudding?
Yes, freeze individual portions wrapped tightly. Thaw in the fridge and reheat before serving.
What type of bread is best?
Day-old French or sourdough bread works great. Avoid overly soft breads.
Can I add other fruits?
Yes, try adding pineapple, papaya, or berries.
Is this dessert too sweet?
It depends on the mangoes. Adjust sugar to taste based on their sweetness.
What can I serve this with?
It pairs well with whipped cream, ice cream, or a drizzle of caramel sauce.
How do I know when it’s done baking?
The top should be golden brown and the center should be set but still soft.
Can I make it gluten-free?
Yes, just use gluten-free bread.
Conclusion
Mango Coconut Bread Pudding is a simple yet satisfying dessert that brings the taste of the tropics to your table. Easy to prepare and endlessly customizable, it’s a fantastic treat for both casual meals and special occasions. Try it once and you’ll be hooked on its tropical charm!
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Mango Coconut Bread Pudding
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
Description
Mango Coconut Bread Pudding is a creamy, tropical twist on the classic comfort dessert. With coconut milk as the base and chunks of ripe mango adding bursts of sweetness, this pudding delivers rich flavor and a soft, custardy texture. Perfect for summer gatherings, weeknight treats, or festive occasions, it’s easy to make yet impressive to serve.
Ingredients
6 cups stale bread, cut into 1-inch cubes
2 ripe mangoes, peeled and diced
4 large eggs
1 can (13.5 oz) coconut milk
½ cup granulated sugar
1 teaspoon vanilla extract
½ cup shredded coconut (plus extra for topping)
Butter or cooking spray, for greasing the baking dish
Instructions
-
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
-
In a large bowl, whisk together the eggs, coconut milk, sugar, and vanilla until smooth.
-
Add the bread cubes and diced mango to the custard mixture. Gently fold until coated and let sit for 10 minutes.
-
Transfer the mixture to the prepared baking dish and spread evenly. Sprinkle shredded coconut over the top.
-
Bake for 40–45 minutes, or until the top is golden brown and the center is set.
-
Let cool for 10 minutes before serving warm.
Notes
- Swap mango with pineapple, papaya, or mixed tropical fruit.
- Add white chocolate chips for a sweeter, indulgent touch.
- Stir in cinnamon or nutmeg for a spiced version.
- Mix in raisins or dried cranberries for added chewiness.
- Serve with whipped cream, vanilla ice cream, or caramel sauce.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
