There’s nothing quite like the anticipation of a warm dessert fresh from the oven, and my Mango Coconut Bread Pudding delivers that delicious promise with every bite. Imagine the sweet, juicy flavor of ripe mango mingling with the rich creaminess of coconut, all enveloped in perfectly baked, soft bread. It’s the ultimate tropical escape, and surprisingly easy to whip up!
After discovering this recipe while rummaging through my pantry for something to satisfy my sweet tooth, I knew I had stumbled upon a treasure. Not only is it gluten-free and dairy-free, making it accessible for various dietary needs, but it’s also a delightful way to impress guests with minimal effort. Whether you’re hosting a cozy gathering or treating yourself after a long day, this pudding transports you straight to a sun-kissed beach with each mouthful. Let’s dive into this easy recipe and bring a taste of the tropics to your table!
Why is Mango Coconut Bread Pudding irresistible?
Irresistible, this dessert is a stunning fusion of flavors that take you on a tropical getaway.
Easy to make, it requires no elaborate techniques, allowing anyone to shine in the kitchen.
Flavorful layers of creamy coconut and sweet, ripe mango create a delightful experience in every bite.
Suitable for all, it’s gluten-free and dairy-free, catering to various dietary preferences.
Versatile options let you swap fruits or add spices, making this pudding a true customizable treat.
Crowd-pleaser potential means it’s perfect for impressing family and guests alike!
Mango Coconut Bread Pudding Ingredients
• Prepare to create something magical with these key ingredients for your Mango Coconut Bread Pudding.
For the Base
- Stale Bread (6 cups) – Provides the necessary structure; you can also use brioche or challah for a richer flavor.
- Ripe Mangoes (2) – Adds a delightful sweetness; ripeness is key to achieving the best taste.
- Eggs (4 large) – Binds everything together; make sure they are well-beaten for a smooth custard.
For the Custard
- Coconut Milk (1 can, 13.5 oz) – Infuses creamy richness; opt for light coconut milk if you prefer a lighter version.
- Granulated Sugar (1/2 cup) – Sweetens the mixture; adjust depending on your taste preferences or use an alternative sweetener.
- Vanilla Extract (1 tsp) – Enhances the flavor complexity; you can omit it if using flavored bread.
For the Topping
- Shredded Coconut (1/2 cup) – Provides texture and an extra coconut hit on top; choose sweetened or unsweetened based on your preference.
- Butter or Cooking Spray (for greasing) – Prevents sticking; substitute with oil spray to keep it dairy-free.
With these ingredients, you’re just a few steps away from indulging in a tropical treat that’s sure to become a family favorite!
How to Make Mango Coconut Bread Pudding
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Preheat Oven:
Begin by preheating your oven to 350°F (175°C). Greasing a 9×13-inch baking dish will ensure your dessert slides out easily once it’s baked. -
Whisk Ingredients:
In a large bowl, whisk together the eggs, coconut milk, granulated sugar, and vanilla extract until the mixture is smooth and bubbly. This will be the heart of your rich custard. -
Combine Bread and Mango:
Gently add the stale bread cubes and diced mango to the custard mixture. Fold everything together, ensuring each piece of bread is coated. Let it sit for 10 minutes to absorb those delightful flavors. -
Transfer to Baking Dish:
Once the bread has soaked up the custard, carefully transfer the mixture to your prepared baking dish, spreading it evenly. To top it off, sprinkle shredded coconut over the entire surface for a beautiful finish. -
Bake:
Place the baking dish in the preheated oven and bake for 40-45 minutes. You’re looking for a golden brown top and a center that is set, with only a slight jiggle. -
Cool Before Serving:
Once out of the oven, allow the Mango Coconut Bread Pudding to cool for about 10 minutes. This resting time helps the dessert set, making it easier to slice and serve warm.
Optional: Drizzle with coconut cream or top with vanilla ice cream for a delicious finish!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Mango Coconut Bread Pudding delights are perfect for meal prep! You can assemble the entire pudding up to 24 hours in advance, making it a fantastic choice for busy weeknights or gatherings. Simply follow the recipe steps up to the baking point – once combined, cover the dish tightly and refrigerate. This allows the bread to soak up the custard overnight, enhancing the flavor and texture. When you’re ready to serve, simply pop it in the oven and bake as directed. To maintain quality, avoid adding the shredded coconut until right before baking. With minimal effort, you’ll be able to enjoy a warm, delicious dessert that brings a tropical escape to your table!
Mango Coconut Bread Pudding Variations
Feel free to get creative and customize your dessert with these delightful twists!
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Fruit Swap: Replace mango with pineapple, berries, or peaches for a different fruity experience. Each fruit brings its own unique sweetness.
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Vegan Option: For a vegan twist, substitute eggs with flaxseed meal or chia seeds mixed with water and use plant-based milk instead of coconut milk. It’s equally delicious!
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Add Spices: Sprinkle in cinnamon or nutmeg for a warm, inviting aroma that enhances the tropical flavors. Just a pinch can elevate your dessert to new heights.
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Chocolate Lovers: Mix in chocolate chips or drizzled dark chocolate over the top before baking for a dessert that satisfies those chocolate cravings.
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Nutty Crunch: Toss in some chopped nuts like almonds or pecans for an additional layer of texture. Not only do they add crunch, but they also bring a delightful nuttiness to your pudding.
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Extra Creamy: Swirl in a dollop of coconut yogurt or cream cheese into the custard for added richness. It’s a perfect way to amp up the creaminess factor!
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Citrus Zest: Add a touch of lime or lemon zest to the custard for a bright, zesty zing that pairs beautifully with the coconut and mango.
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Heat it Up: For those who like a kick, sprinkle in some cayenne pepper or mix in diced jalapeños for an adventurous spiced version that contrasts the sweetness in a delightful way.
Each variation allows you to tailor this luxurious dish to your taste buds, transforming it into something new and exciting!
Storage Tips for Mango Coconut Bread Pudding
- Room Temperature: Allow the pudding to cool completely before covering and storing. It can stay at room temperature for up to 2 hours after baking.
- Fridge: Store any leftover Mango Coconut Bread Pudding in an airtight container in the refrigerator for up to 3 days. This helps maintain its moist texture and flavor.
- Freezer: To freeze, wrap portions tightly in plastic wrap and then place them in a freezer bag. It can be stored for up to 3 months; just thaw in the fridge before reheating.
- Reheating: For best results, reheat slices in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. You can also microwave individual portions for about 30 seconds.
Expert Tips for Mango Coconut Bread Pudding
- Use Stale Bread: Ensure your bread is stale or lightly toasted to maximize absorption of the custard, preventing a soggy texture.
- Rest Before Serving: Allow the pudding to cool and set for at least 10 minutes after baking. This makes slicing easier and enhances the flavors.
- Check Doneness Carefully: Baking times can vary; monitor while baking for a golden top with a slight jiggle in the center of the Mango Coconut Bread Pudding.
- Experiment with Fruits: Don’t hesitate to substitute mango for other fruits like pineapple or berries. Each variation offers a unique twist while maintaining deliciousness!
- Adjust Sweetness: Taste the custard before baking and adjust the sugar to your preference for a perfectly balanced sweetness.
What to Serve with Mango Coconut Bread Pudding?
There’s nothing like the delightful warmth of a tropical-inspired dessert paired with complementary dishes that evoke the same vibrant flavors.
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Coconut Cream Drizzle: A luscious coconut cream poured over the top enhances the tropical theme and adds a rich, creamy layer.
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Fresh Fruit Salad: A refreshing mix of tropical fruits like pineapple, kiwi, and berries brightens the plate and offers a refreshing contrast to the pudding’s richness.
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Vanilla Ice Cream: The cold creaminess of vanilla ice cream paired with warm pudding creates a textural delight, melting softly in every bite.
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Mint Lime Spritzer: A light, fizzy mint-lime drink cleanses the palate and adds a zesty boost that pairs well with the sweet coconut and mango flavors.
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Toasted Macadamia Nuts: The crunch of these nuts adds a delightful contrast to the soft pudding, while their buttery flavor enhances the tropical experience.
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Lightly Sweetened Whipped Coconut Cream: This airy topping brings an additional coconut note and lightens the dish, making it perfect for those warm summer evenings.
Indulge in these pairing suggestions to elevate your Mango Coconut Bread Pudding experience, creating a feast for both the senses and the soul!
Mango Coconut Bread Pudding Recipe FAQs
What type of bread is best for Mango Coconut Bread Pudding?
I recommend using stale bread, as it absorbs the custard beautifully. Brioche or challah are excellent choices for a richer flavor, while regular white or whole grain bread works perfectly, too. Just make sure it’s a bit dry to soak up that luscious coconut-mango mixture!
How should I store leftovers of Mango Coconut Bread Pudding?
Once cooled, store any leftovers in an airtight container in the refrigerator for up to 3 days. This keeps the pudding fresh and maintains its lovely texture. It’s best enjoyed within this timeframe for optimal taste!
Can I freeze Mango Coconut Bread Pudding?
Absolutely! For freezing, first let the pudding cool completely. Wrap portions tightly in plastic wrap and place them in a freezer bag or container. It can be stored frozen for up to 3 months. When you’re ready to enjoy, thaw your pudding in the fridge overnight, then reheat in the oven at 350°F (175°C) for about 10-15 minutes.
What should I do if my bread pudding seems soggy?
If your Mango Coconut Bread Pudding turns out soggy, it may be due to using fresh bread instead of stale, or it may not have baked long enough. Make sure to use stale bread, and bake until the top is golden brown with a custard-like jiggle in the center. You might also want to check your oven temperature with a thermometer to ensure it’s heating correctly.
Is this recipe suitable for people with dietary restrictions?
Yes, this Mango Coconut Bread Pudding is both gluten-free and dairy-free, making it a fantastic choice for those with certain dietary restrictions. Always double-check your ingredient choices, like bread and any added sweeteners, to ensure they align with your specific needs. It’s a delightful dessert that everyone can enjoy!
Can I use other fruits besides mango?
Certainly! Feel free to swap out mango with other delicious fruits like pineapple, berries, or even bananas for a new twist. Each variation offers a delightful flavor while keeping the pudding’s essence intact!
Mango Coconut Bread Pudding for a Tropical Dessert Escape
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In a large bowl, whisk together the eggs, coconut milk, granulated sugar, and vanilla extract until smooth and bubbly.
- Gently add the stale bread cubes and diced mango to the custard mixture, folding to coat each piece of bread. Let sit for 10 minutes.
- Transfer the mixture to the prepared baking dish, spreading it evenly and sprinkling shredded coconut on top.
- Place the baking dish in the preheated oven and bake for 40-45 minutes until the top is golden brown.
- Allow the pudding to cool for about 10 minutes before serving.