Mango Coconut Bread Pudding Recipe

If you are longing for a dessert that brings tropical sunshine straight to your table, the Mango Coconut Bread Pudding will absolutely delight your senses. This warm, custardy treat combines the natural sweetness of ripe mangoes with the creamy richness of coconut milk, all nestled within soft, slightly toasted bread cubes. Each bite bursts with vibrant color and luscious flavor, making Mango Coconut Bread Pudding a comfort dessert that feels exotic yet incredibly satisfying. Whether you’re serving it for a family dinner or a special occasion, it’s guaranteed to become your new favorite twist on a classic dessert.

Ingredients You’ll Need

Every ingredient in this Mango Coconut Bread Pudding plays a vital role, transforming simple pantry staples into a tropical masterpiece. From the tender bread cubes that soak up the luscious custard, to the juicy mango pieces that add freshness and zing, each element is essential.

• 6 cups stale bread, cut into 1-inch cubes: Using slightly stale bread helps it absorb the custard perfectly without falling apart.
• 2 ripe mangoes, peeled and diced: Sweet, fragrant, and juicy—the star fruit that makes this pudding shine.
• 4 large eggs: These create the rich custard base that holds everything together.
• 1 can (13.5 oz) coconut milk: Offers a creamy texture and tropical flavor that enhances the mango beautifully.
• 1/2 cup granulated sugar: Just the right amount of sweetness to balance the tangy mango.
• 1 tsp vanilla extract: Adds warmth and depth to the overall flavor.
• 1/2 cup shredded coconut: Sprinkled on top for extra texture and to emphasize the coconutty goodness.
• Butter or cooking spray: For greasing the baking dish and ensuring the pudding doesn’t stick.

How to Make Mango Coconut Bread Pudding

Step 1: Prep Your Oven and Baking Dish

Start by preheating your oven to 350°F (175°C). This ensures it’s ready and evenly hot when your pudding goes in. Grease a 9×13-inch baking dish with butter or cooking spray, providing a luscious coating that prevents sticking and adds a subtle buttery aroma to the edges of your pudding.

Step 2: Whisk Together the Custard Mixture

In a large bowl, whisk the eggs, coconut milk, sugar, and vanilla extract until you have a smooth, velvety custard. This mixture is the magic binder that infuses every bread cube with flavor and moisture, turning simple ingredients into a luscious dessert.

Step 3: Combine Bread Cubes and Mangoes

Add your bread cubes and diced mango to the custard. Gently fold everything together, making sure each piece is evenly coated. Letting the mixture sit for about 10 minutes gives the bread time to soak up that creamy, fragrant liquid, prepping it to turn into a tender, pudding-like texture once baked.

Step 4: Assemble and Add Coconut Topping

Transfer the soaked bread and mango mixture to your greased baking dish, spreading it out in an even layer. Sprinkle shredded coconut generously over the top—this will toast beautifully in the oven, adding a toasty crunch and intensifying the coconut flavor that pairs perfectly with the mango.

Step 5: Bake Until Golden and Set

Place your dish in the preheated oven and bake for 40 to 45 minutes. You’re looking for a golden-brown crust that offers a slight crispness, while the center should be set but still moist. This contrast in texture—the slightly crisp top with the soft, custardy inside—is what makes Mango Coconut Bread Pudding so irresistibly good.

How to Serve Mango Coconut Bread Pudding

Garnishes

To elevate your Mango Coconut Bread Pudding, consider garnishing with a sprinkle of toasted coconut flakes or a few fresh mango slices. A drizzle of coconut cream or a dusting of powdered sugar adds a lovely finishing touch that’s as beautiful as it is delicious.

Side Dishes

This dessert pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream to complement the warm, tropical flavors. For a refreshing contrast, serve alongside a simple mixed green salad with a citrus vinaigrette.

Creative Ways to Present

Try serving Mango Coconut Bread Pudding in individual ramekins for a charming, personalized touch. Alternatively, layering the pudding with additional fresh mango and coconut whipped cream in a clear trifle dish can create a stunning presentation that wows guests visually as much as in flavor.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and who wouldn’t?), cover the pudding tightly with plastic wrap or foil and refrigerate for up to 3 days. The flavors actually deepen after resting, making reheated servings even better.

Freezing

This pudding freezes beautifully. Place portions in airtight containers or wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat leftovers gently in a preheated oven at 325°F (160°C) for about 15 minutes or until warm throughout. Avoid the microwave if possible, as it can make the texture chewy instead of delightfully custardy.

FAQs

Can I use fresh bread instead of stale bread?

Fresh bread tends to soak up more liquid and may become too mushy. If you only have fresh bread, consider toasting it lightly to dry it out a bit before using it in your Mango Coconut Bread Pudding.

Is coconut milk necessary, or can I substitute it?

Coconut milk adds a signature creamy and tropical flavor that defines this dish. You can substitute with heavy cream or regular milk for a less pronounced coconut taste, but it won’t be quite the same.

Can I make this dessert vegan?

To make Mango Coconut Bread Pudding vegan, replace the eggs with flax eggs or a commercial egg replacer, and ensure your bread and sugar choices fit your vegan criteria. Coconut milk is already plant-based, so it works perfectly here.

What type of bread works best?

Day-old or slightly stale white bread or brioche works best, as it absorbs the custard without turning mushy or falling apart. Avoid dense, whole-grain breads that may not soften as nicely.

How do I get the top crispy without overcooking the inside?

Sprinkling shredded coconut on top before baking helps develop a toasty crust. Keep an eye on the oven in the last 10 minutes and cover with foil if the top browns too quickly before the center sets.

Final Thoughts

Mango Coconut Bread Pudding is such a joyful dessert to make and enjoy. Its beautiful balance of creamy, sweet, and tropical notes is like a little celebration in every bite. I encourage you to try this recipe soon—it’s a fantastic way to brighten up any day and impress friends or family with minimal fuss. Once you taste it, Mango Coconut Bread Pudding might just become your go-to comfort dessert with a sunny twist!

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