Best Coconut Mango Bread Pudding Recipes

COCONUT MANGO BREAD PUDDING WITH RUM SAUCE

Coconut Mango Bread Pudding with Rum Sauce image

All of the fun flavors of Puerto Rico come together in a dessert that's both exotic and familiar. Topped with a brown sugar rum sauce, it's even better with vanilla ice cream or whipped cream. -Jennifer Jackson, Keller, Texas

Provided by Taste of Home

Categories Desserts

Time 3h30m

Yield 6 servings.

Number Of Ingredients 16

Ingredients

4 large eggs, room temperature, beaten
1 can (13.66 ounces) coconut milk
1/3 cup packed brown sugar
1 teaspoon rum extract
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
4 cups torn French bread
1/3 cup chopped dried mangoes
1/4 cup unsweetened coconut flakes, toasted
Sauce:
1/4 cup butter
1/2 cup packed brown sugar
2 tablespoons water
1 large egg yolk, room temperature, beaten
1/2 teaspoon rum extract
Toasted unsweetened coconut flakes, optional

Steps:

In a large bowl, whisk the first 6 ingredients until blended. Gently stir in bread, mango and coconut flakes. Transfer to a greased 3-quart slow cooker. Cook, covered, on low until puffed and edges are dark golden, about 3 hours., In a small heavy saucepan, heat butter and brown sugar over medium-low heat until blended. Whisk in water and yolk. Cook and stir until mixture is slightly thickened and a thermometer reads 175°, about 10 minutes. Do not allow to boil. Immediately transfer to a bowl; stir in rum extract. Serve warm bread pudding with rum sauce. If desired, top with additional coconut.

Nutrition Facts : Calories 447 calories, Fat 24g fat (18g saturated fat), Cholesterol 175mg cholesterol, Sodium 285mg sodium, Carbohydrate 49g carbohydrate (37g sugars, Fiber 1g fiber), Protein 8g protein.

MANGO COCONUT BREAD PUDDING WITH RUM SAUCE

Mango Coconut Bread Pudding With Rum Sauce image

Tropical Bread pudding topped with a rich buttery rum sauce. The bread will be crusty on top and soft inside.

Provided by Rita1652

Categories Dessert

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

1/3 cup raisins
4 tablespoons dark rum, split for soaking raisins and for sauce
1/2 ounce unsweetened butter
8 cups diced challah
1 large mango, peeled cored and diced
4 large eggs
2 cups milk
1/4 cup flaked coconut
1/2 teaspoon grated ginger
1/2 teaspoon vanilla extract or 1/2 vanilla bean, scraped from pod
1/2 cup light brown sugar
1 teaspoon cinnamon
1 teaspoon grated nutmeg
3 1/2 ounces unsalted butter
1 cup brown sugar
1 cup heavy cream
1 tablespoon flaked coconut
mango, slices

Steps:

Soak raisins in rum for 15 minutes then strain reserving rum for sauce.
Butter a 9x11 casserole pan with 1/2 ounce butter.
Place bread cubes in prepared pan top with raisins.
Process in a food processor the egg mixture ingredients till smooth. Pour over bread, cover with plastic wrap and let soak for 1 hour.
Preheat oven 350. Bake for 40 minutes top with 1 tablespoon coconut and bake 5-10 more minutes.
Meanwhile melt the butter add 1 cup brown sugar and cream stir till dissolved. Add rum that was used to soak raisins.
Serve pudding hot with lots of sauce and garnish with sliced mango.

Nutrition Facts : Calories 691.7, Fat 37.8, SaturatedFat 23.1, Cholesterol 230.4, Sodium 150.8, Carbohydrate 78.5, Fiber 2.1, Sugar 69.3, Protein 8.9

COOKING LIGHT'S MANGO-COCONUT BREAD PUDDING

COOKING LIGHT'S MANGO-COCONUT BREAD PUDDING image

Categories Fruit

Number Of Ingredients 17

Ingredients

Bread pudding:
1 cup fat-free milk
1/4 cup honey
1 teaspoon vanilla extract
1 (14-ounce) can light coconut milk
2 large eggs
1 large egg white
6 cups (1-inch) day-old cubed French bread (6 slices)
2 cups diced peeled ripe mango (1/2 pound)
Cooking spray
1/3 cup flaked sweetened coconut, toasted
Sauce:
1/2 cup sugar
1/3 cup mango or apricot nectar
1 tablespoon butter or stick margarine
1 teaspoon cornstarch
1 (5-ounce) can evaporated fat-free milk

Steps:

Preheat oven to 350°. To prepare bread pudding, combine first 6 ingredients in a large bowl. Stir in bread and mango. Let stand at room temperature 30 minutes. Pour mixture into an 11 x 7-inch baking dish coated with cooking spray. Bake at 350° for 1 hour. Sprinkle with coconut. Bake an additional 10 minutes or until set. Let stand 30 minutes before serving. To prepare sauce, combine sugar and nectar in a small saucepan. Bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; stir in butter. Combine the cornstarch and evaporated milk in a small bowl. Add cornstarch mixture to nectar mixture. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Serve warm over bread pudding. Nutritional Information Calories:285 (24% from fat) Fat:7.6g (sat 3g,mono 1.1g,poly 0.6g) Protein:6.7g Carbohydrate:48.4g Fiber:1.5g Cholesterol:61mg Iron:1.3mg Sodium:234mg Calcium:118mg Donna Shields, Cooking Light, JANUARY 2000

MANGO-COCONUT BREAD PUDDING

Mango-Coconut Bread Pudding image

From Cooking Light. Posted here for safekeeping. Time includes 1 hour for soaking bread and standing after cooking.

Provided by KelBel

Categories Dessert

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

1 cup nonfat milk
1/4 cup honey
1 teaspoon vanilla extract
1 (14 ounce) can light coconut milk
2 large eggs
1 large egg white
6 slices day-old cubed French bread
2 cups diced peeled ripe mangoes (1/2 pound)
cooking spray
1/3 cup sweetened flaked coconut, toasted
1/2 cup sugar
1/3 cup mango nectar or 1/3 cup apricot nectar
1 tablespoon butter or 1/2 cup margarine
1 teaspoon cornstarch
1 (5 ounce) can fat-free evaporated milk

Steps:

Preheat oven to 350°F.
To prepare bread pudding, combine first 6 ingredients in a large bowl. Stir in bread and mango. Let stand at room temperature 30 minutes.
Pour mixture into an 11 x 7-inch baking dish coated with cooking spray. Bake at 350° for 1 hour. Sprinkle with coconut.
Bake an additional 10 minutes or until set. Let stand 30 minutes before serving.
To prepare sauce, combine sugar and nectar in a small saucepan. Bring to a boil. Reduce heat, and simmer 10 minutes.
Remove from heat; stir in butter. Combine the cornstarch and evaporated milk in a small bowl.
Add cornstarch mixture to nectar mixture. Bring to a boil over medium heat; cook 1 minute, stirring constantly.
Serve warm over bread pudding.

Nutrition Facts : Calories 319, Fat 5.7, SaturatedFat 2.9, Cholesterol 58, Sodium 374.8, Carbohydrate 59, Fiber 2.4, Sugar 32.9, Protein 9

COCONUT-MANGO BREAD PUDDING

Coconut-Mango Bread Pudding image

This bread pudding can be served for brunch or a dessert. The coconut milk really makes the custard delicious.

Provided by Daily Inspiration S @DailyInspiration

Categories Puddings

Number Of Ingredients 11

Ingredients

4 cup(s) loosely packed 1-inch bread cubes, your choice of bread
2 1/2 tablespoon(s) butter, melted
1 can(s) 13-oz. can light coconut milk
3/4 cup(s) sugar (or less if you prefer)
1 tablespoon(s) vanilla extract
3/4 teaspoon(s) ground cinnamon
1/2 teaspoon(s) cardamom
1/2 teaspoon(s) salt
2 medium mangoes, peeled and cut into 1/2 inch dice (approx. 2 cups)
1/4 cup(s) unsweetened shredded coconut (optional)
1/4 cup(s) chopped pistachios

Steps:

Preheat oven to 350 degrees F. Spray an 8 -10 cup baking dish with cooking spray.
Toss together bread cubes and melted butter in a large bowl. Whisk together coconut milk, sugar, vanilla, cinnamon, cardamom and salt in a medium bowl. Pour mixture over bread cubes, stir to coat evenly and let soak for 20 minutes.
Add mangoes and coconut and stir until combined. Transfer mixture to baking dish, sprinkle with pistachios over top and gently press them in.
Bake 45 minutes or until pudding is set and top is golden. Serve warm.