COCONUT BREAD PUDDING
Canoe Crop: Niu – Coconut 3 ways
Large Mixing Bowl
Loaf Of Hawaiian Sweet Bread
(Cut Into Small Pieces)
Coconut Cream Sauce
Corn Startch And 1 Cup Water
(To Make Slurry)
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).
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