Whenever I find myself with a few ripe mangoes and leftover bread, I can’t resist the lure of creating something magical. This Mango Coconut Bread Pudding is a delightful way to transform those humble ingredients into a comforting dessert that transports me straight to a tropical paradise. The sweetness of ripe mangoes harmonizes perfectly with the creamy coconut milk, making each bite a truly luscious experience.
I stumbled upon this recipe after a long week filled with takeout, desperately craving something homemade that felt indulgent but was still easy to whip up. The best part? It’s a breeze to prepare, taking just 10 minutes of hands-on time! With just a handful of ingredients, you can impress your family or guests while avoiding yet another boring fast-food meal.
As the pudding bakes, your kitchen will fill with the enticing aroma of toasted coconut and caramelizing sugar—a warm invitation for everyone to gather around the table. Trust me, this dessert is destined to become a cherished favorite, bringing a slice of tropical sunshine to any occasion!
Why is Mango Coconut Bread Pudding so special?
Irresistible Flavor: The perfect blend of sweet mango and rich coconut brings a tropical twist to your dessert table.
Quick and Easy: With just 10 minutes of prep, you’ll have a warm, delicious treat with minimal effort.
Crowd Pleaser: Whether it’s for a family dinner or a gathering with friends, everyone will rave about this delightful dish.
Versatile Ingredients: Make it your own by adding nuts or spices, adapting it to your taste preferences.
Homemade Comfort: Say goodbye to fast food and hello to this cozy dessert that feels indulgent yet feels just right at home!
Mango Coconut Bread Pudding Ingredients
• Dive into the deliciousness of this tropical treat with these simple ingredients!
For the Base
- Stale bread – 6 cups cut into 1-inch cubes, perfect for soaking in the creamy mixture without getting overly mushy.
- Ripe mangoes – 2 peeled and diced, add a sweet, fruity burst that elevates this dessert to a new level.
For the Custard Mixture
- Large eggs – 4 provide the structure and richness that binds everything together beautifully.
- Coconut milk – 1 can (13.5 oz) brings a creamy texture and tropical flavor that pairs wonderfully with mango.
- Granulated sugar – 1/2 cup balances the flavors, ensuring your Mango Coconut Bread Pudding is sweet but not overly so.
- Vanilla extract – 1 teaspoon enhances the overall flavor with a warm aromatic note.
For the Topping
- Shredded coconut – 1/2 cup (plus extra for topping) adds a lovely texture and deeper coconut flavor once baked to golden perfection.
- Butter or cooking spray – Use this for greasing the baking dish, ensuring that your dessert comes out effortlessly every time.
With these ingredients ready, you’re just a few minutes away from a stunning and indulgent Mango Coconut Bread Pudding that will have everyone at the table smiling.
How to Make Mango Coconut Bread Pudding
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Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or cooking spray to prevent sticking. This ensures a smooth release during serving!
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Whisk together the eggs, coconut milk, sugar, and vanilla extract in a large bowl. Do this until the mixture is smooth and creamy, creating the perfect base for your custard.
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Fold in the stale bread cubes and diced mango, gently coating every piece in the custard. Let it sit for 10 minutes; this allows the bread to absorb the mixture and become delightfully soft.
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Transfer the mixture to your prepared baking dish, spreading it out evenly. Sprinkle the shredded coconut generously on top—it’ll create a lovely golden layer when baked!
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Bake for 40-45 minutes, or until the top is golden brown and the center is set. You’ll know it’s done when a toothpick inserted in the center comes out clean!
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Cool the pudding for 10 minutes after removing it from the oven. This lets it firm up a bit for easier serving—patience is key here!
Optional: Top with extra shredded coconut or fresh mango slices for a vibrant finish.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Mango Coconut Bread Pudding
Room Temperature: Keep leftover Mango Coconut Bread Pudding at room temperature for up to 2 hours after baking. Serve warm to enjoy its best flavors.
Fridge: Store the pudding in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave for about 30-45 seconds before serving.
Freezer: For longer storage, freeze the pudding wrapped tightly in plastic wrap and foil for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: To reheat, place the desired portion in the microwave for 30-60 seconds or warm in the oven at 350°F (175°C) for about 10-15 minutes until heated through.
Make Ahead Options
These Mango Coconut Bread Pudding can be easily prepped ahead, making them a perfect choice for busy cooks! You can prepare the custard mixture (eggs, coconut milk, sugar, and vanilla) up to 24 hours in advance. Just whisk everything together, then cover and refrigerate. To achieve the best texture, mix in the stale bread cubes and diced mango right before baking; this prevents the bread from getting overly soggy. When you’re ready to serve, simply transfer the mixture to your greased baking dish, sprinkle with shredded coconut, and bake as directed. Trust me, this will save you time and yield the same delicious results!
What to Serve with Mango Coconut Bread Pudding?
Creating a delicious meal is all about balance and harmony, so let’s complement that luscious dessert with delightful pairings.
- Fresh Fruit Salad: A vibrant mix of seasonal fruits adds a refreshing crunch that brightens the overall experience.
- Coconut Whipped Cream: Light and airy, this topping enhances the pudding’s coconut flavor, making every bite even more indulgent.
- Warm Spiced Rum: This cozy beverage is a perfect companion, adding warmth and festive spice that elevates the tropical notes.
- Toasted Almonds: A handful of crunchy, toasted almonds offer a contrasting texture that beautifully complements the creamy pudding.
- Minty Green Salad: A simple salad with citrus dressing cools down the richness of the pudding while adding a zesty bite.
- Coffee or Tea: A warm cup of coffee or herbal tea provides a soothing end to the meal, enriching those comforting flavors.
- Dark Chocolate Drizzle: Drizzling a bit of dark chocolate over the pudding brings a sophisticated touch, enhancing its sweetness with a touch of bitterness.
- Caramel Sauce: A drizzle will add richness and elevate your dessert into something truly decadent!
- Pineapple Sorbet: This light dessert cleanses the palate and brings a tropical brightness perfectly harmonizing with the pudding’s flavors.
Expert Tips for Mango Coconut Bread Pudding
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Use Stale Bread: Opt for bread that’s at least a couple of days old. Fresh bread can become too mushy, losing that perfect custardy texture!
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Don’t Rush the Soaking: Allow the bread and mango mixture to sit for 10 minutes. This enables the bread to absorb the custard fully, leading to a delightful pudding.
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Customize with Toppings: Feel free to add nuts or spices like cinnamon for extra flavor. Just be sure to balance them with the sweetness of the Mango Coconut Bread Pudding.
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Check for Doneness: Keep an eye on your pudding while it bakes. The top should be golden brown, and a toothpick inserted in the center should come out clean.
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Let It Rest: Allow the pudding to cool for 10 minutes before serving. This helps it set, making it easier to slice and serve while maintaining its shape.
Mango Coconut Bread Pudding Variations
Feel free to get creative and tailor this recipe to your tastes with these delightful twists!
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Vegan Swap: Substitute eggs with flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg) for a plant-based version. Coconut milk keeps it creamy and rich.
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Nutty Addition: Add 1/2 cup of chopped walnuts or pecans for a lovely crunch that complements the softness of the pudding. They bring a lovely aroma as they toast in the oven.
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Chocolate Drizzle: Melt some dark chocolate and drizzle on top before serving for a decadent touch. The contrast of flavors is sure to delight chocolate lovers!
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Spiced Up: Add 1 tsp of ground cinnamon or nutmeg to the custard mixture for a warm, cozy flavor. This is especially perfect for fall!
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Different Fruit: Swap out mango for your favorite fruit, like pineapple or berries, for a unique twist. Each fruit offers its distinct flavor and sweetness, making this dish versatile.
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Coconut Cream Topping: Top with whipped coconut cream instead of regular cream for an extra layer of coconut goodness. It’ll add a luscious texture and delightful taste!
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Savory Version: Consider adding fresh herbs like mint or basil for a surprising flavor combination. The bright notes will elevate the dish to a whole new level.
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Heat It Up: Add a pinch of cayenne pepper or some sliced jalapeños into the mix for a spicy kick that tingles your taste buds. This unexpected twist contrasts beautifully with the sweetness of the pudding!
Mango Coconut Bread Pudding Recipe FAQs
What type of bread should I use for Mango Coconut Bread Pudding?
Absolutely! Stale bread is ideal for this recipe, as it holds up better when soaking in the custard mixture without becoming too mushy. I recommend using French or brioche bread, which adds a lovely texture and flavor.
How should I store leftovers of Mango Coconut Bread Pudding?
You can store any leftovers in an airtight container in the fridge for up to 3 days. I often find that a quick reheat in the microwave for about 30-45 seconds is perfect to bring back its warmth while preserving that delicious flavor!
Can I freeze Mango Coconut Bread Pudding?
Yes, you can! To freeze, wrap the cooled pudding tightly in plastic wrap and then in foil to prevent freezer burn. It will stay fresh for up to 3 months. When you’re ready to enjoy it again, simply thaw it overnight in the fridge before reheating it in the microwave or oven.
What are the best ways to reheat Mango Coconut Bread Pudding?
To reheat, you can either place individual portions in the microwave for 30-60 seconds or warm the entire dish in the oven at 350°F (175°C) for about 10-15 minutes. This way, you’ll restore its delightful texture and warmth without drying it out!
Are there any dietary considerations for this recipe?
Great question! This Mango Coconut Bread Pudding is naturally vegetarian, but it contains eggs and dairy, which may not be suitable for vegans or those with egg or lactose allergies. For a vegan alternative, you could substitute the eggs with a flax or chia seed mixture and use a non-dairy milk option.
How can I tell if my Mango Coconut Bread Pudding is done baking?
You’ll know it’s ready when the top is a beautiful golden brown and a toothpick inserted in the center comes out clean. If the toothpick has wet custard sticking to it, pop it back in for another 5 minutes and check again!
Mango Coconut Bread Pudding: A Tropical Twist on Comfort
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter or cooking spray.
- Whisk together the eggs, coconut milk, sugar, and vanilla extract in a large bowl until smooth and creamy.
- Fold in the stale bread cubes and diced mango, gently coating every piece in the custard. Let it sit for 10 minutes.
- Transfer the mixture to the prepared baking dish, spreading it out evenly. Sprinkle the shredded coconut on top.
- Bake for 40-45 minutes, or until the top is golden brown and the center is set.
- Cool the pudding for 10 minutes after removing it from the oven before serving.