How to Make Coconut Bread Pudding with Mango sauce Recipe

Coconut Bread Pudding with Mango sauce. Coconut Mango Bread Pudding with Rum Sauce. 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.

I made a Coconut Bread Pudding with Mango Sauce last week and it. Tropical Bread pudding topped with a rich buttery rum sauce. The bread will be crusty on top and soft inside. You can make delicius Coconut Bread Pudding with Mango sauce using 15 ingredients and 7 steps. Here is how you cook it with this recipe.

Basic Ingredients of Coconut Bread Pudding with Mango sauce

1. It's of Pudding.
2. Prepare 1 loaf of white bread cubed.
3. You need 3 cup of coconut milk.
4. It's 1 can of (14oz) condensed milk.
5. You need 1 tbsp of coconut extract.
6. You need 4 of beaten eggs.
7. Prepare 1/4 tsp of cinnamon.
8. It's 1/4 cup of sugar.
9. Prepare of mango sauce.
10. It's 3 of riped mangoes, peeled and diced.
11. You need 6 tbsp of water.
12. It's 5 tbsp of sugar.
13. Prepare 1 of cinnamon stick.
14. You need 1 tsp of lime juice.
15. It's 1 of grated coconut for garnish.

This island-inspired mango-coconut bread pudding is a tropical-tasting treat that you won't soon forget. Mangoes are now as common a fruit as oranges in your supermarket's produce section. For the mango sauce: Peel the mango and cut the flesh into small pieces. The classic bread pudding is enhanced with coconut flakes and coconut milk.

Coconut Bread Pudding with Mango sauce instructions

1. Place bread in baking pan and bake 400°F for 5 mins.
2. In Large bowel whisk together coconut milk, condensed milk, coconut extract, sugar, cinnamon, and the beaten eggs. Mix well.
3. Add bread cubes to mixture. Let stand 20 mins or until bread absorbs most of mixture.
4. Pour bread pudding mixture in baking pan. Bake uncovered in 350°F oven for about 1 hour.
5. In a medium saucepan, over high heat boil water,sugar, and cinnamon stick. Add diced mango and lime juice.
6. Bring to a boil and reduce heat to low, simmer until the liquid reduced and the sauce thickens about 30 mins. Stir occasionally to avoid burning.
7. Top bread pudding with mango sauce and add grated coconut.

Simmer the rice in coconut milk for approx. Add the sugar, vanilla sugar, and cinnamon and stir well to combine. Serve the rice pudding with a dollop of mango sauce. Transfer mixture to prepared baking dish, sprinkle pistachios over top, and gently press in. Bread pudding: Sauce Forgot password? click here.