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COCONUT BREAD PUDDING
Canoe Crop: Niu – Coconut 3 ways
Course:
Dessert
Equipment
Large Mixing Bowl
Whisk
Saucepan
Ingredients
Bread Pudding
8
Eggs
2
Cups
Sugar
4
Cups
Coconut Milk
1
tsp.
Cinnamon
1/4
Cup
Toasted Coconut
2
tsp.
Vanilla
1
Large
Loaf Of Hawaiian Sweet Bread
(Cut Into Small Pieces)
Coconut Cream Sauce
1
Cup
Coconut Milk
3/4
Cup
Sugar
1
Tbs.
Butter
1
tsp.
Vanilla
1/4
Cup
Corn Startch And 1 Cup Water
(To Make Slurry)
Instructions
In a large mixing bowl, whisk together egg mixture. Add bread and soak for 10-15 minutes.
Scoop into greased muffin tins and bake in a water bath at 350 degrees for 35-40 minutes.
In a saucepan, add coconut milk, sugar, butter, vanilla, and heat until boiling. Slowly add cornstarch slurry, and stir until thickened.
Serve bread pudding warm with the coconut sauce.
Top with orange segments for garnish (optional).