Bread pudding is a timeless, comforting dessert that’s simple to prepare and forgiving by nature. It’s the kind of recipe you can make from memory — a great way to use day-old bread and create something creamy, fragrant, and satisfying. My mother made Colombian-style bread pudding for after-school treats, and this coconut version with a bright mango sauce is one of my favorite twists on that classic.
Coconut Bread Pudding with Mango Sauce
Erica Dinho
8
Ingredients
- 1 loaf white bread cubed
- 3 cups coconut milk
- 1 can (14 oz) sweetened condensed milk
- 1 tablespoon coconut extract
- 4 eggs, beaten
- ½ teaspoon ground cinnamon
- ½ cup granulated sugar
- 3 ripe mangoes peeled and diced
- 6 tablespoons water
- 5 tablespoons sugar (for sauce)
- 1 cinnamon stick
- 1 teaspoon fresh lime juice
- Grated coconut for garnish
Instructions
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Preheat the oven to 400°F (200°C). Place the cubed bread in a large baking pan and toast in the oven for about 5 minutes to dry it slightly and help it absorb the custard.
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In a large mixing bowl, whisk together the coconut milk, sweetened condensed milk, coconut extract, ground cinnamon, sugar, and the beaten eggs until smooth and well combined.
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Pour the milk and egg mixture over the toasted bread cubes. Press the bread down gently so it soaks up the liquid. Let it sit for about 20 minutes, or until the bread has absorbed most of the mixture.
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Reduce the oven temperature to 350°F (175°C). Bake the bread pudding uncovered for about 1 hour, or until a knife inserted into the center comes out clean and the top is lightly golden.
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While the pudding bakes, make the mango sauce. In a medium saucepan over medium-high heat, combine the water, sugar (for the sauce), and the cinnamon stick. Bring to a boil.
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Add the diced mango and the lime juice. Reduce the heat to low and simmer, stirring occasionally, until the mango breaks down and the sauce thickens, about 25–30 minutes. Remove the cinnamon stick and set the sauce aside to cool slightly.
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When the pudding is ready, spoon warm mango sauce over each serving and sprinkle with grated coconut. Serve warm or at room temperature.
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I generally keep a few go-to desserts in my repertoire: simple, dependable recipes that come together without fuss. This coconut bread pudding is one of those dishes — straightforward to prepare, adaptable, and excellent for making ahead. You can assemble it a day in advance, refrigerate, and bake just before serving. The mango sauce can also be prepared ahead and reheated gently when needed.
What I love about this recipe is the balance between the rich coconut custard and the bright, slightly tart mango sauce. The condensed milk and coconut milk create a creamy, tropical base while the mango sauce adds freshness and natural sweetness. A sprinkle of grated coconut on top adds texture and a pretty finish. This dessert works well for family dinners, potlucks, or special occasions where you want something comforting but a little different from the usual.
Tips: use ripe but firm mangoes for the best texture in the sauce; if you prefer a smoother sauce, mash or lightly purée the cooked mango before serving. If you like a touch more warmth, add a pinch of ground nutmeg or extra cinnamon to the custard. For a lighter version, you can replace some coconut milk with regular milk, but keep the coconut extract to preserve the tropical flavor.
Buen provecho — enjoy this easy, fragrant coconut bread pudding topped with mango sauce and grated coconut. It’s a simple dessert that makes the most of pantry staples and fresh fruit.
