Coconut Bread Pudding with Mango sauce
Coconut Bread Pudding with Mango sauce

Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a special dish, coconut bread pudding with mango sauce. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Coconut Bread Pudding with Mango sauce is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Coconut Bread Pudding with Mango sauce is something that I have loved my entire life.

Tropical Bread pudding topped with a rich buttery rum sauce. The bread will be crusty on top and soft inside. Bread pudding is one of those recipes that many people have memorized and can throw together without a second thought.

To begin with this particular recipe, we have to prepare a few components. You can cook coconut bread pudding with mango sauce using 15 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Coconut Bread Pudding with Mango sauce:
  1. Make ready Pudding
  2. Take 1 loaf white bread cubed
  3. Take 3 cup coconut milk
  4. Make ready 1 can (14oz) condensed milk
  5. Prepare 1 tbsp coconut extract
  6. Make ready 4 beaten eggs
  7. Take 1/4 tsp cinnamon
  8. Make ready 1/4 cup sugar
  9. Get mango sauce
  10. Get 3 riped mangoes, peeled and diced
  11. Make ready 6 tbsp water
  12. Get 5 tbsp sugar
  13. Make ready 1 cinnamon stick
  14. Take 1 tsp lime juice
  15. Prepare 1 grated coconut for garnish

Mangoes are now as common a fruit as oranges. (Recipe by Donna Shields, who lives in Key West, Florida, and, as the author of Caribbean Light, frequently incorporates mangoes into her. Method: Wash sago in water and add it to a thick bottom pot. Take coconut milk, mango puree and sugar in a sauce pan and mix well. Heat this up till it comes to a single boil.

Steps to make Coconut Bread Pudding with Mango sauce:
  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

Spoon warm sauce on pudding and serve immediately. For the mango sauce: Peel the mango and cut the flesh into small pieces. Transfer mixture to prepared baking dish, sprinkle pistachios over top, and gently press in. Pour into pudding cups to chill for several hours or overnight. Make mango puree: Place mango chunks in food processor with sugar (if using) and lime juice and blend until very Serve with mango puree on top, plus whipped coconut cream, toasted coconut flakes or a few gratings of lime zest.

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