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
