25+ Delicious Coconut Bread Pudding Recipes for Every Sweet Tooth

If you’re looking for a dessert that combines comforting textures with tropical flavors, look no further than coconut bread pudding.

This classic dish has been reimagined in countless ways, bringing together the sweetness of coconut with the soft, custardy goodness of bread pudding.

Whether you prefer a simple recipe that highlights the essence of coconut or a decadent version loaded with chocolate, fruit, or spices, there’s a coconut bread pudding recipe out there for everyone.

In this article, we’ll explore over 25 delicious variations of coconut bread pudding that are sure to impress your family and friends.

Each recipe offers a unique twist on this beloved dessert, making it perfect for any occasion—from cozy family dinners to festive celebrations.

25+ Delicious Coconut Bread Pudding Recipes for Every Sweet Tooth

Coconut bread pudding is more than just a dessert; it’s a delightful way to experience the tropical flavors of coconut while enjoying the warm, comforting nature of bread pudding.

With over 25 recipes to choose from, you can easily find the perfect version to suit your taste or the occasion. Whether you want something fruity, chocolatey, or spiced, these recipes are sure to satisfy your sweet cravings and impress your guests.

So gather your ingredients, preheat your oven, and get ready to indulge in some of the most delicious coconut bread puddings you’ve ever tasted!

Coconut Rum Bread Pudding

Indulge in a tropical escape with this Coconut Rum Bread Pudding, which combines the richness of coconut milk and the warm notes of rum for a decadent dessert. Perfect for parties or a special family gathering, this dish is sure to impress with its creamy texture and delightful flavor. Serve warm, and watch as it becomes the star of your dessert table.

Ingredients:

• 8 cups of cubed stale bread (preferably brioche or challah)
• 1 cup coconut milk
• 1 cup whole milk
• 4 large eggs
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup dark rum
• 1 cup shredded coconut
• 1 teaspoon ground cinnamon
• Pinch of salt
• Optional: whipped cream or vanilla ice cream for serving

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Prepare the Bread: In a large bowl, combine the cubed stale bread and shredded coconut. Toss them together and set aside.
3. Mix the Custard: In another bowl, whisk together the coconut milk, whole milk, eggs, granulated sugar, vanilla extract, dark rum, ground cinnamon, and a pinch of salt until fully combined.
4. Combine: Pour the custard mixture over the bread and coconut mixture, ensuring all the bread is soaked. Let it sit for about 15 minutes, allowing the bread to absorb the liquid.
5. Bake: Transfer the mixture to the prepared baking dish. Bake for 40-45 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
6. Cool and Serve: Allow the bread pudding to cool for about 10 minutes before serving. Enjoy warm, topped with whipped cream or vanilla ice cream, if desired.

This Coconut Rum Bread Pudding offers a delightful blend of flavors and textures that transport you to a tropical paradise. The creamy custard and toasted coconut provide a rich and satisfying experience, while the rum adds an exciting twist. Whether you’re celebrating a special occasion or just looking to treat yourself, this dish is sure to bring smiles and satisfaction to your table.

Coconut Pineapple Bread Pudding

This Coconut Pineapple Bread Pudding is a delightful blend of tropical flavors, combining the sweetness of ripe pineapple and the richness of coconut. It’s a great way to use up leftover bread and creates a dish that’s both comforting and exotic. Perfect for brunch or dessert, this recipe will transport your taste buds to an island getaway.

Ingredients:

• 8 cups cubed stale bread (white or Hawaiian bread works well)
• 1 can (14 oz) coconut milk
• 1 cup heavy cream
• 4 large eggs
• 3/4 cup brown sugar
• 1 teaspoon vanilla extract
• 1 cup diced fresh pineapple (or canned, drained)
• 1 cup shredded coconut
• 1 teaspoon ground ginger
• Pinch of salt
• Optional: fresh pineapple slices and toasted coconut for garnish

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Prepare the Bread: In a large bowl, combine the cubed bread, diced pineapple, and shredded coconut. Mix well and set aside.
3. Whisk the Custard: In another bowl, whisk together the coconut milk, heavy cream, eggs, brown sugar, vanilla extract, ground ginger, and salt until smooth.
4. Combine: Pour the custard mixture over the bread mixture, stirring gently to ensure all the bread is soaked. Allow it to sit for 10-15 minutes.
5. Bake: Transfer the mixture to the prepared baking dish and bake for 45-50 minutes or until the top is golden and set.
6. Cool and Serve: Let the pudding cool for about 10 minutes. Serve warm, garnished with fresh pineapple slices and toasted coconut, if desired.

The Coconut Pineapple Bread Pudding is a delightful dessert that beautifully marries sweet and tangy flavors. Each bite is a perfect balance of tropical sweetness, creamy texture, and hints of coconut. It’s an ideal dessert for summer gatherings, festive brunches, or simply when you want to indulge in something comforting and refreshing. Your guests will be asking for seconds and the recipe!

Chocolate Coconut Bread Pudding

For chocolate lovers, this Chocolate Coconut Bread Pudding is a dream come true! With layers of rich chocolate and creamy coconut, this indulgent dessert brings a new twist to the classic bread pudding. It’s an excellent option for dinner parties or cozy nights in, sure to satisfy any sweet tooth.

Ingredients:

• 8 cups cubed stale chocolate or brioche bread
• 1 can (14 oz) coconut milk
• 1 cup heavy cream
• 4 large eggs
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup chocolate chips (dark or semi-sweet)
• 1 cup shredded coconut
• 1/2 cup cocoa powder
• Pinch of salt
• Optional: chocolate sauce or whipped cream for serving

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Prepare the Bread: In a large bowl, mix the cubed chocolate bread, chocolate chips, and shredded coconut. Set aside.
3. Make the Custard: In another bowl, whisk together the coconut milk, heavy cream, eggs, granulated sugar, vanilla extract, cocoa powder, and a pinch of salt until well blended.
4. Combine: Pour the custard over the bread mixture, stirring gently to coat. Let it sit for about 15 minutes to absorb.
5. Bake: Transfer the mixture to the prepared baking dish. Bake for 45-50 minutes until the top is firm and a toothpick inserted in the center comes out clean.
6. Cool and Serve: Allow the pudding to cool for about 10 minutes before serving. Drizzle with chocolate sauce or serve with whipped cream for an extra treat.

This Chocolate Coconut Bread Pudding is the ultimate dessert for those who crave something sweet and indulgent. The rich chocolate pairs wonderfully with the creamy coconut, creating a luscious experience that will leave you wanting more. It’s perfect for special occasions, celebrations, or just a cozy night at home. Treat yourself and your loved ones to this decadent dessert that is sure to become a family favorite!

Coconut Mango Bread Pudding

Experience the vibrant flavors of the tropics with this Coconut Mango Bread Pudding. Combining the sweetness of ripe mangoes with the creaminess of coconut, this dessert is not only visually stunning but also a delightful treat for the taste buds. Ideal for a summer gathering or a special brunch, this bread pudding is sure to be a crowd-pleaser.

Ingredients:

• 8 cups cubed stale bread (white or challah)
• 1 can (14 oz) coconut milk
• 1 cup whole milk
• 4 large eggs
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup diced ripe mango (fresh or frozen, thawed)
• 1 cup shredded coconut
• 1 teaspoon ground cinnamon
• Pinch of salt
• Optional: fresh mango slices and mint for garnish

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Prepare the Bread: In a large mixing bowl, combine the cubed bread, diced mango, and shredded coconut. Toss gently to mix and set aside.
3. Whisk the Custard: In another bowl, whisk together the coconut milk, whole milk, eggs, granulated sugar, vanilla extract, ground cinnamon, and a pinch of salt until smooth.
4. Combine: Pour the custard over the bread mixture, ensuring all the bread is soaked. Allow it to sit for about 15 minutes for the bread to absorb the liquid.
5. Bake: Transfer the mixture to the prepared baking dish and bake for 40-45 minutes or until the top is golden brown and the pudding is set.
6. Cool and Serve: Let the pudding cool for about 10 minutes. Serve warm, garnished with fresh mango slices and mint if desired.

The Coconut Mango Bread Pudding is a refreshing twist on a classic dessert, combining tropical flavors that transport you to sunny shores with every bite. The juicy mango complements the rich coconut, making this pudding a luscious treat. Perfect for brunches or dessert, this recipe is a delightful way to celebrate fresh, seasonal ingredients while satisfying your sweet cravings.

Spiced Coconut Bread Pudding with Cardamom

Infuse your dessert experience with aromatic spices in this Spiced Coconut Bread Pudding with Cardamom. The warm notes of cardamom and cinnamon create a cozy flavor profile that pairs beautifully with the creaminess of coconut milk. This comforting dessert is perfect for chilly evenings or festive gatherings, leaving your guests delighted and satisfied.

Ingredients:

• 8 cups cubed stale bread (brioche or French bread)
• 1 can (14 oz) coconut milk
• 1 cup heavy cream
• 4 large eggs
• 1 cup brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cardamom
• 1 teaspoon ground cinnamon
• 1 cup shredded coconut
• Pinch of salt
• Optional: sweetened coconut flakes for garnish

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Prepare the Bread: In a large mixing bowl, combine the cubed bread and shredded coconut. Toss together and set aside.
3. Make the Custard: In another bowl, whisk together the coconut milk, heavy cream, eggs, brown sugar, vanilla extract, ground cardamom, ground cinnamon, and a pinch of salt until well combined.
4. Combine: Pour the custard mixture over the bread and coconut mixture, ensuring the bread is thoroughly soaked. Let it rest for about 15 minutes.
5. Bake: Transfer the mixture to the prepared baking dish. Bake for 45-50 minutes until the top is golden and the pudding is set.
6. Cool and Serve: Allow the bread pudding to cool for 10 minutes before serving. Garnish with sweetened coconut flakes if desired.

This Spiced Coconut Bread Pudding with Cardamom offers a warm and inviting flavor experience that’s perfect for any gathering. The aromatic spices elevate the dish, making it a comforting choice for dessert or a cozy brunch. Each bite reveals the rich, creamy texture and the delightful combination of flavors, ensuring that this recipe will become a cherished favorite during cooler months or festive celebrations.

Coconut Almond Bread Pudding

The Coconut Almond Bread Pudding brings together the nutty flavor of almonds and the tropical richness of coconut for a truly delightful dessert. This recipe is a wonderful way to use leftover bread while providing a unique flavor profile that will surprise and delight your guests. It’s perfect for an afternoon treat or a special occasion.

Ingredients:

• 8 cups cubed stale bread (any type, but sourdough works well)
• 1 can (14 oz) coconut milk
• 1 cup whole milk
• 4 large eggs
• 3/4 cup granulated sugar
• 1 teaspoon almond extract
• 1/2 cup sliced almonds
• 1 cup shredded coconut
• 1 teaspoon ground nutmeg
• Pinch of salt
• Optional: powdered sugar for dusting

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Prepare the Bread: In a large mixing bowl, combine the cubed bread, sliced almonds, and shredded coconut. Toss gently and set aside.
3. Mix the Custard: In another bowl, whisk together the coconut milk, whole milk, eggs, granulated sugar, almond extract, ground nutmeg, and a pinch of salt until smooth.
4. Combine: Pour the custard mixture over the bread mixture, ensuring everything is well-coated. Allow it to sit for about 15 minutes for absorption.
5. Bake: Transfer the mixture to the prepared baking dish and bake for 40-45 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
6. Cool and Serve: Let the pudding cool for about 10 minutes before serving. Dust with powdered sugar if desired for a sweet finish.

The Coconut Almond Bread Pudding is a delightful fusion of flavors that will impress anyone who takes a bite. The nutty almonds add a wonderful crunch to the creamy coconut base, creating a comforting and indulgent dessert. This recipe is versatile and can easily be adapted with different nuts or spices, making it perfect for any occasion. Enjoy it warm or at room temperature, and watch it become a staple in your dessert repertoire!

Coconut Chocolate Chip Bread Pudding

Indulge your sweet tooth with this Coconut Chocolate Chip Bread Pudding, where rich chocolate meets the tropical essence of coconut. This dessert is a chocolate lover’s dream, combining gooey chocolate chips with a creamy coconut custard, resulting in a luxurious treat that’s perfect for any occasion, from casual family dinners to fancy gatherings.

Ingredients:

• 8 cups cubed stale bread (challah or brioche recommended)
• 1 can (14 oz) coconut milk
• 1 cup heavy cream
• 4 large eggs
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips
• 1 cup shredded coconut
• Pinch of salt
• Optional: whipped cream or ice cream for serving

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Combine Bread and Chocolate: In a large mixing bowl, combine the cubed bread, chocolate chips, and shredded coconut. Toss gently and set aside.
3. Prepare the Custard: In another bowl, whisk together the coconut milk, heavy cream, eggs, granulated sugar, vanilla extract, and a pinch of salt until fully combined.
4. Soak the Bread: Pour the custard mixture over the bread mixture, ensuring all the bread is coated. Let it sit for about 15-20 minutes to allow the bread to absorb the custard.
5. Bake: Transfer the mixture to the greased baking dish and bake for 45-50 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
6. Cool and Serve: Allow the pudding to cool for 10 minutes. Serve warm, optionally topped with whipped cream or ice cream.

This Coconut Chocolate Chip Bread Pudding is a decadent dessert that strikes the perfect balance between the rich creaminess of coconut and the sweetness of chocolate. Each bite is a delightful explosion of flavor that is sure to satisfy your dessert cravings. Perfect for sharing with friends and family, this recipe can also be easily doubled for larger gatherings, ensuring that everyone gets to indulge in this scrumptious treat.

Coconut Blueberry Bread Pudding

Brighten up your dessert table with this Coconut Blueberry Bread Pudding, which features the sweet-tart flavor of blueberries complemented by the creamy richness of coconut. This pudding is a beautiful and delicious way to enjoy fresh berries, making it a fantastic option for brunch or a light dessert after a meal.

Ingredients:

• 8 cups cubed stale bread (white or whole grain)
• 1 can (14 oz) coconut milk
• 1 cup whole milk
• 4 large eggs
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 cups fresh or frozen blueberries
• 1 cup shredded coconut
• 1 teaspoon lemon zest
• Pinch of salt

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Mix Bread and Berries: In a large bowl, combine the cubed bread, blueberries, and shredded coconut. Gently mix and set aside.
3. Prepare the Custard: In another bowl, whisk together the coconut milk, whole milk, eggs, granulated sugar, vanilla extract, lemon zest, and a pinch of salt until well combined.
4. Combine: Pour the custard mixture over the bread and berry mixture, ensuring that all the bread is soaked. Allow it to rest for about 15 minutes.
5. Bake: Transfer the mixture to the prepared baking dish and bake for 40-45 minutes or until the top is golden brown and the pudding is set.
6. Cool and Serve: Let the pudding cool for about 10 minutes before serving. It can be enjoyed warm or at room temperature.

The Coconut Blueberry Bread Pudding is a delightful combination of textures and flavors that captures the essence of summer in every bite. The sweet blueberries contrast beautifully with the creamy coconut, making this dessert both refreshing and comforting. It’s an excellent choice for brunch gatherings or as a light dessert after a rich meal. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat!

Coconut Rum Raisin Bread Pudding

Take your taste buds on a tropical vacation with this Coconut Rum Raisin Bread Pudding. The addition of rum-soaked raisins adds a depth of flavor that pairs beautifully with the rich coconut base. This dessert is perfect for special occasions and will surely impress your guests with its unique combination of flavors.

Ingredients:

• 8 cups cubed stale bread (French bread or brioche works well)
• 1 cup dark rum
• 1 cup raisins
• 1 can (14 oz) coconut milk
• 1 cup heavy cream
• 4 large eggs
• 3/4 cup brown sugar
• 1 teaspoon vanilla extract
• 1 cup shredded coconut
• Pinch of salt

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Soak the Raisins: In a small bowl, combine the raisins and dark rum. Let them soak for at least 30 minutes to plump up.
3. Mix Bread and Raisins: In a large bowl, combine the cubed bread and shredded coconut. Drain the rum from the raisins and mix them into the bread.
4. Prepare the Custard: In another bowl, whisk together the coconut milk, heavy cream, eggs, brown sugar, vanilla extract, and a pinch of salt until smooth.
5. Combine: Pour the custard over the bread mixture, making sure all the bread is well soaked. Let it sit for 15-20 minutes.
6. Bake: Transfer the mixture to the prepared baking dish and bake for 45-50 minutes, or until the top is golden and the pudding is set.
7. Cool and Serve: Allow the pudding to cool for 10 minutes. It can be served warm or chilled, and it pairs wonderfully with a drizzle of coconut cream or a scoop of vanilla ice cream.

The Coconut Rum Raisin Bread Pudding is a sumptuous dessert that transports you to an island getaway with its tropical flavors. The rum-soaked raisins add a delightful sweetness and complexity that enhances the creamy coconut base. This dish is perfect for impressing guests at a dinner party or for treating yourself on a cozy evening at home. Enjoy it warm or cold, and savor the taste of the tropics in every bite!

Coconut Pineapple Bread Pudding

Transport yourself to a tropical paradise with this Coconut Pineapple Bread Pudding. The bright, sweet flavor of fresh pineapple complements the creamy coconut custard beautifully, making it a perfect dessert for summer gatherings or any occasion that calls for a little sunshine. This pudding is not only delicious but also a vibrant addition to your dessert table.

Ingredients:

• 8 cups cubed stale bread (preferably Hawaiian or brioche)
• 1 can (14 oz) coconut milk
• 1 cup heavy cream
• 4 large eggs
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup fresh pineapple chunks (or canned, drained)
• 1 cup shredded coconut
• 1 teaspoon ground cinnamon
• Pinch of salt

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Combine Bread and Pineapple: In a large bowl, mix the cubed bread with the pineapple chunks and shredded coconut. Gently toss to combine.
3. Prepare the Custard: In another bowl, whisk together the coconut milk, heavy cream, eggs, sugar, vanilla extract, cinnamon, and salt until smooth.
4. Soak the Bread: Pour the custard mixture over the bread and pineapple mixture, ensuring all pieces are soaked. Let it sit for about 15 minutes.
5. Bake: Pour the mixture into the prepared baking dish and bake for 40-45 minutes, or until the top is golden brown and set.
6. Cool and Serve: Allow the pudding to cool for 10 minutes before serving. It’s delightful on its own or with a drizzle of coconut cream.

The Coconut Pineapple Bread Pudding is a refreshing and indulgent dessert that brings the tropics to your table. The combination of sweet pineapple and creamy coconut creates a flavor explosion that’s both comforting and exciting. Whether served warm or at room temperature, this pudding is sure to be a hit at any gathering, offering a taste of summer no matter the season. Pair it with a scoop of vanilla ice cream or a sprinkle of toasted coconut for an extra treat!

Coconut Almond Bread Pudding

This Coconut Almond Bread Pudding is a delightful fusion of flavors, where the rich creaminess of coconut is enhanced by the nutty goodness of almonds. This pudding is not only a great way to use up leftover bread but also a sophisticated dessert that will impress your guests with its unique taste and elegant presentation.

Ingredients:

• 8 cups cubed stale bread (French bread or challah works well)
• 1 can (14 oz) coconut milk
• 1 cup almond milk
• 4 large eggs
• 3/4 cup granulated sugar
• 1 teaspoon almond extract
• 1 cup sliced almonds (toasted for extra flavor)
• 1 cup shredded coconut
• 1 teaspoon ground nutmeg
• Pinch of salt

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Mix Bread and Almonds: In a large bowl, combine the cubed bread, sliced almonds, and shredded coconut. Toss gently to mix.
3. Prepare the Custard: In another bowl, whisk together the coconut milk, almond milk, eggs, sugar, almond extract, nutmeg, and salt until well combined.
4. Soak the Bread: Pour the custard mixture over the bread mixture, ensuring that all the bread is soaked. Let it sit for about 15-20 minutes.
5. Bake: Transfer the mixture to the prepared baking dish and bake for 45-50 minutes, or until the top is golden and a knife inserted in the center comes out clean.
6. Cool and Serve: Let the pudding cool for 10 minutes before serving. It pairs wonderfully with a drizzle of warm coconut sauce or a dollop of whipped cream.

The Coconut Almond Bread Pudding is a luxurious dessert that marries the flavors of coconut and almond beautifully. The toasted almonds add a lovely crunch that complements the creamy custard, making each bite a delightful experience. This pudding is perfect for serving at brunch or as a special dessert after dinner, ensuring that your guests will leave satisfied. It’s also versatile enough to be enjoyed warm or chilled, making it a wonderful make-ahead option for entertaining.

Coconut Matcha Bread Pudding

For a unique and trendy twist, try this Coconut Matcha Bread Pudding. The vibrant green tea powder adds not only a beautiful color but also a distinct flavor that pairs wonderfully with the richness of coconut. This pudding is a perfect fusion of health and indulgence, making it a delightful option for both tea lovers and dessert aficionados.

Ingredients:

• 8 cups cubed stale bread (brioche or challah preferred)
• 1 can (14 oz) coconut milk
• 1 cup whole milk
• 4 large eggs
• 3/4 cup granulated sugar
• 2 tablespoons matcha green tea powder
• 1 teaspoon vanilla extract
• 1 cup shredded coconut
• Pinch of salt

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Mix Bread and Coconut: In a large bowl, combine the cubed bread and shredded coconut. Toss gently to mix.
3. Prepare the Custard: In another bowl, whisk together the coconut milk, whole milk, eggs, sugar, matcha powder, vanilla extract, and a pinch of salt until fully combined and the matcha is dissolved.
4. Soak the Bread: Pour the custard mixture over the bread, ensuring all pieces are soaked. Let it sit for about 15 minutes.
5. Bake: Transfer the mixture to the prepared baking dish and bake for 45 minutes, or until the top is golden and the pudding is set.
6. Cool and Serve: Allow the pudding to cool for 10 minutes. Serve warm or at room temperature, and consider adding a light dusting of powdered sugar or a scoop of coconut sorbet for a refreshing touch.

The Coconut Matcha Bread Pudding is a visually stunning and flavorful dessert that elevates traditional bread pudding with the unique taste of matcha. The combination of coconut and green tea provides a balanced sweetness and a hint of earthiness, making it a delightful option for adventurous palates. Perfect for brunch, tea parties, or as a unique dessert option, this pudding will impress both in taste and presentation. Enjoy this indulgent treat knowing it brings the health benefits of matcha along with the comforting qualities of bread pudding!

Coconut Chocolate Chip Bread Pudding

Indulge your sweet tooth with this Coconut Chocolate Chip Bread Pudding. The rich, creamy coconut base is elevated with the addition of semi-sweet chocolate chips, creating a decadent dessert that’s perfect for chocolate lovers. This recipe combines the comforting elements of classic bread pudding with the irresistible allure of chocolate, making it a perfect treat for any occasion.

Ingredients:

• 8 cups cubed stale bread (preferably brioche or challah)
• 1 can (14 oz) coconut milk
• 1 cup heavy cream
• 4 large eggs
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips
• 1 cup shredded coconut
• 1 teaspoon ground cinnamon
• Pinch of salt

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Mix Bread and Chocolate: In a large bowl, combine the cubed bread, chocolate chips, and shredded coconut. Toss to distribute evenly.
3. Prepare the Custard: In another bowl, whisk together the coconut milk, heavy cream, eggs, sugar, vanilla extract, cinnamon, and salt until smooth.
4. Soak the Bread: Pour the custard mixture over the bread and chocolate mixture, making sure all pieces are well-soaked. Let it rest for about 20 minutes.
5. Bake: Transfer the mixture to the prepared baking dish and bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
6. Cool and Serve: Allow the pudding to cool for 10 minutes before serving. It’s delightful on its own or served with a scoop of vanilla ice cream or whipped cream.

The Coconut Chocolate Chip Bread Pudding is a decadent dessert that satisfies both chocolate cravings and the comforting nature of bread pudding. The melted chocolate chips provide rich pockets of sweetness, while the coconut adds a tropical flair. This pudding is perfect for gatherings, holidays, or simply a cozy night in. Pair it with a hot cup of coffee or tea for an indulgent treat that will make any day feel special!

Coconut Pumpkin Bread Pudding

Celebrate the flavors of fall with this Coconut Pumpkin Bread Pudding. Combining the warmth of pumpkin spice with creamy coconut, this recipe creates a comforting dessert that’s perfect for autumn gatherings or Thanksgiving celebrations. The combination of flavors is not only seasonal but also a delightful twist on traditional bread pudding.

Ingredients:

• 8 cups cubed stale bread (French bread or challah)
• 1 can (14 oz) coconut milk
• 1 cup pumpkin puree (canned or fresh)
• 4 large eggs
• 3/4 cup brown sugar
• 1 teaspoon vanilla extract
• 2 teaspoons pumpkin pie spice
• 1 cup shredded coconut
• Pinch of salt

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Mix Bread and Coconut: In a large bowl, combine the cubed bread and shredded coconut. Toss gently to mix.
3. Prepare the Custard: In another bowl, whisk together the coconut milk, pumpkin puree, eggs, brown sugar, vanilla extract, pumpkin pie spice, and salt until smooth.
4. Soak the Bread: Pour the custard mixture over the bread and coconut, ensuring all pieces are soaked. Let it sit for about 15-20 minutes.
5. Bake: Transfer the mixture to the prepared baking dish and bake for 45-50 minutes, or until the top is golden and the pudding is set.
6. Cool and Serve: Allow the pudding to cool for 10 minutes. It’s fantastic served warm with a drizzle of caramel sauce or a dollop of whipped cream.

The Coconut Pumpkin Bread Pudding is a warm and inviting dessert that encapsulates the essence of fall. The rich flavors of pumpkin and the creamy texture of coconut create a perfect harmony, making this pudding a standout at any autumn gathering. Serve it warm to enjoy the full depth of flavors, and don’t hesitate to get creative with toppings like toasted pecans or a sprinkle of cinnamon for an extra touch of seasonal flair!

Coconut Berry Bread Pudding

Brighten up your dessert table with this Coconut Berry Bread Pudding. The combination of juicy berries and creamy coconut custard results in a dessert that’s both refreshing and satisfying. This recipe is a great way to utilize fresh berries, making it an excellent choice for summer picnics or brunches.

Ingredients:

• 8 cups cubed stale bread (preferably brioche or challah)
• 1 can (14 oz) coconut milk
• 1 cup whole milk
• 4 large eggs
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 cups mixed berries (blueberries, strawberries, raspberries)
• 1 cup shredded coconut
• 1 teaspoon lemon zest
• Pinch of salt

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Mix Bread and Berries: In a large bowl, combine the cubed bread, mixed berries, and shredded coconut. Toss gently to distribute evenly.
3. Prepare the Custard: In another bowl, whisk together the coconut milk, whole milk, eggs, sugar, vanilla extract, lemon zest, and salt until well combined.
4. Soak the Bread: Pour the custard mixture over the bread and berry mixture, ensuring all pieces are well-soaked. Let it rest for about 15 minutes.
5. Bake: Transfer the mixture to the prepared baking dish and bake for 40-45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
6. Cool and Serve: Allow the pudding to cool for 10 minutes before serving. It’s delicious on its own or served with a scoop of vanilla ice cream or a drizzle of berry compote.

The Coconut Berry Bread Pudding is a delightful and colorful dessert that brings together the creaminess of coconut with the freshness of berries. Each bite is a burst of flavor, making it a refreshing treat for any occasion. Perfect for summer gatherings or as a sweet ending to a casual meal, this pudding not only looks stunning but also offers a delicious way to enjoy seasonal fruits. It’s a dessert that will impress your guests and leave them asking for seconds!

Note: More recipes are coming soon!