Best Cooking Lights Mango Coconut Bread Pudding Recipes

Mango Coconut Bread Pudding With Rum Sauce image

Provided by Rita1652

Categories Dessert

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 18

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

Coconut Mango Pudding image

Provided by Busters friend

Categories Dessert

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Steps:

Blend 1 1/2 cups mango in blender. Reserve remaining 1/2 cup.
Combine sugar, cornstarch and salt in a medium sauce pan (non-aluminum).
Add eggs and Coconut Milk and beat until well mixed. Cook over a medium heat, whisking constantly until pudding thickens. If lumps start to form, turn heat to low, and whisk vigorously until smooth. Remove from heat.
Gently stir blended mango into pudding. Pour into small custard cups or decorative bowl. Cover and refrigerate until cool. Option: Decorate with toasted coconut & reserved mango before serving -- or just eat them remaining 1/2 cup of mango by your bad self.

Nutrition Facts : Calories 415.1, Fat 21.6, SaturatedFat 16.9, Cholesterol 158.6, Sodium 143.3, Carbohydrate 51.9, Fiber 3.7, Sugar 43.6, Protein 7.8

Maddog's Mango Coconut Bread image

Provided by R. Warren Meddoff

Time 1h30m

Yield 2 loaves, 32 serving(s)

Number Of Ingredients 7

1 lb unsalted butter, at room temperature
2 cups firm-packed light brown sugar
4 large eggs
2 3/4 cups self-rising flour
1 teaspoon fresh ground nutmeg
2 cups diced ripe but firm mangoes
1 1/2 cups light-packed shredded coconut

Steps:

Preheat oven to 350 degrees. Spray two (8-by-4-by-21/2-inch) loaf pans well with no-stick cooking spray. Set aside.
In a large mixing bowl, cream butter and sugar together until light using an electric mixer on medium speed. Add eggs one at a time, beating well after each addition. On low speed of mixer, beat in flour and nutmeg. Fold in mangoes and coconut.
Divide batter between prepared pans and bake in center of oven about an hour or until center of each loaf is set. If edges seem to be getting too brown, cover them lightly with foil the last few minutes of baking.
Let sit in pans about 8 minutes, then turn out onto wire racks to cool. Best if completely cool before slicing. Slices even better from refrigerator. Makes 2 loaves; 16 slices ea.

Nutrition Facts : Calories 229.3, Fat 13.8, SaturatedFat 8.9, Cholesterol 53.8, Sodium 162.2, Carbohydrate 25.2, Fiber 0.7, Sugar 16.7, Protein 2.2