Introduction
Did you know nearly one third of all food produced is wasted, with bread among the top items tossed each week According to multiple household food waste studies, repurposing day old loaves into custard soaked desserts can cut waste while boosting flavor This Coconut Bread Pudding Tropical flavors with shredded coconut turns a basic pantry rescue into a lush bakery level treat with a vacation vibe built in
If you have a half loaf on the counter and a can of coconut milk in the pantry, you are minutes from comfort dessert greatness The base uses toasted coconut and a rich egg custard so every bite tastes creamy and tropical yet still familiar for classic loving eaters It is family friendly, easy to assemble, and bakes in one dish Serve warm for weeknights or dress it up for company You can also riff on the base and turn it into a flavor playground from citrus to chocolate to pineapple
Want to explore more options for using leftover loaves Browse ideas like Bread Pudding, elegant Brioche Bread Pudding, or a tangy twist like Sourdough Bread Pudding If bananas are ripening fast, you can pivot to quick loaf bakes like Moist Banana Bread and save this coconut pudding for the weekend
However you serve it, Coconut Bread Pudding Tropical flavors with shredded coconut brings a sunny finish to meals with minimal effort It is indulgent yet flexible and approachable for beginners The custard is forgiving The crumbs stay moist The coconut aroma makes the whole kitchen smell like a beach cottage
Why You’ll Love This Coconut Bread Pudding Tropical flavors with shredded coconut
- Fast prep Minimal chopping and one bowl custard Assembly takes about ten minutes
- Grocery staple friendly Uses day old bread eggs sugar and canned coconut milk
- Kid approved Creamy center toasty top gentle sweetness and warm tropical flavor
- Flexible base Works with sandwich bread brioche challah croissants or sourdough
- Make ahead smart Soak overnight then bake fresh for brunch or dessert
- Waste reducing A delicious way to use up odds and ends of bread and coconut
From flavor to texture this dish hits both creamy and crunchy The custard is rich from coconut milk and a splash of cream while shredded coconut toasts on top for a crisp finish If you prefer a silky style bake with foil for most of the time then uncover to brown Want more golden crunch add a final sprinkle of sugar and broil for a brief minute
It also scales well Double for a crowd or bake in smaller dishes for single servings The recipe welcomes add ins like pineapple bits lime zest dark chocolate chips or a ribbon of caramel For a deeper classic dessert dive test the base against a bakery favorite and see why it competes with the Best Bread Pudding Recipe
Craving alternative bakes on a similar theme Keep exploring with custard forward styles like Croissant treats or a bourbon kissed version after dinner You will find ideas below if you like the vibe of Bread Pudding With Bourbon Sauce or a simple Custard Bread Pudding Recipe and you can pivot anytime to quick loaves such as Homemade Banana Bread or Super Moist Banana Bread when the fruit bowl is full
Ingredients for Coconut Bread Pudding Tropical flavors with shredded coconut
- 6 cups day old bread cubes about 1 inch pieces brioche challah sourdough or soft white
- 1 can 13 to 14 ounces full fat coconut milk well shaken
- 1 cup whole milk or use all coconut milk for dairy free
- 3 large eggs
- 1 egg yolk adds richness
- 2 to 3 teaspoons pure vanilla extract
- 1 teaspoon coconut extract optional but boosts aroma
- 1 teaspoon ground cinnamon
- 1 pinch ground nutmeg
- 0.5 teaspoon fine sea salt
- 0.75 cup granulated sugar reduce to 0.5 cup if using sweet add ins
- 1.25 cups unsweetened shredded coconut divided 1 cup in custard 0.25 cup on top
- 2 tablespoons melted butter or coconut oil for the pan and drizzle
- Zest of 1 lime optional but brightens
- 0.5 cup add ins optional mini chocolate chips chopped pineapple toasted macadamias or raisins
Substitutions Use light coconut milk for a lighter custard Swap dairy milk for any barista style oat or almond drink Gluten free bread works well if slightly dry Reduce sugar if your bread is sweet such as challah or brioche
How to Make Coconut Bread Pudding Tropical flavors with shredded coconut
Step-by-Step Instructions
- Prep the oven and pan Heat oven to 350 degrees Coat a 9 by 13 inch baking dish with butter or coconut oil
- Dry the bread for best texture If your bread is fresh spread cubes on a sheet pan and toast for 8 to 10 minutes until just dry not brown This helps them soak without collapsing
- Toast the coconut optional For deeper flavor toast 1 cup of shredded coconut in a dry skillet over medium heat 3 to 5 minutes Stir often until light golden Remove to cool
- Whisk the custard In a large bowl whisk eggs egg yolk sugar salt cinnamon nutmeg vanilla and coconut extract until smooth
- Add liquids Whisk in coconut milk and milk until custard is uniform No streaks of egg should remain
- Flavor boost Stir in lime zest and the 1 cup of shredded coconut toasted or untoasted plus any add ins like pineapple or chocolate chips
- Combine with bread Add bread cubes to the bowl Toss gently with a spatula until every piece is coated Let sit 10 minutes to absorb
- Transfer to the dish Scrape the mixture into the greased baking dish Spread into an even layer and press lightly to level
- Top for crunch Sprinkle remaining 0.25 cup shredded coconut over the surface Drizzle with a bit of melted butter or coconut oil
- Bake Place on the center rack Bake 35 to 45 minutes until edges are set and golden and the center jiggles slightly A knife inserted near the middle should come out mostly clean
- Brown if needed For extra color switch to broil for 30 to 60 seconds Watch closely
- Rest and serve Let rest 10 minutes The custard will finish setting Serve warm plain or with vanilla sauce warm coconut caramel fresh berries or a dollop of yogurt
- Optional boozy finish Adults only Brush the top with a splash of rum while warm for a tiki bar note
- Make ahead option Assemble cover and refrigerate up to 12 hours Bake straight from the fridge adding a few minutes
Pro Tips & Variations
- Balance moisture Dry bread is key If your cubes feel soft toast them first This prevents a soggy center
- Mind the sugar If using sweet bread cut sugar to 0.5 cup Taste the custard before adding to bread
- Rest before baking Ten minutes in the bowl lets bread drink up custard for an even set
- Texture control Cover loosely with foil for the first 25 minutes for a softer top Uncover to finish and brown
- Temperature check A small center jiggle is perfect Overbaking makes a dry custard
Variations
- Dairy free Use all coconut milk and coconut oil Skip dairy milk and butter
- Gluten free Choose a hearty gluten free loaf and dry it well
- Tropical deluxe Add 0.5 cup diced pineapple and 0.25 cup chopped macadamias Finish with lime zest
- Chocolate coconut Stir in 0.5 cup dark chocolate chips and finish with shaved chocolate
- Citrus sunrise Use orange zest and a splash of orange juice in the custard
- Egg light version Use 2 eggs plus 2 egg whites and add an extra 0.25 cup coconut milk
- Spiced chai Swap cinnamon and nutmeg for chai spice and a splash of vanilla
- Croissant swap Flaky texture lovers can adapt this into a version inspired by Brioche Bread Pudding or go full pastry style similar to Croissant Bread Pudding
If you want to branch into other custard classics later bookmark a vanilla rich path like Custard Bread Pudding Recipe or test a dinner party version with Bread Pudding With Bourbon Sauce Each follows the same core technique but shifts the flavor profile
Serving Suggestions
- Warm coconut caramel sauce Simmer brown sugar coconut milk and a pinch of salt Drizzle over slices
- Vanilla bean yogurt or whipped cream Adds cool contrast and light tang
- Fresh fruit Top with mango cubes pineapple tidbits or mixed berries
- Citrus finish Grate fresh lime or orange zest right before serving for aroma
- Coffee or tea Pair with dark roast coffee spiced chai or toasted coconut green tea
For brunch pair with savory eggs and a simple greens salad The creamy sweet squares balance salty sides nicely For dessert style plating add a scoop of coconut ice cream and a sprinkle of toasted coconut
Storage & Reheating
- Fridge Cool completely Cover tightly and refrigerate up to 4 days
- Freezer Wrap portions in parchment then foil Place in a freezer bag for up to 2 months Thaw overnight in the fridge
- Oven reheat Best texture Warm at 325 degrees 12 to 15 minutes covered then uncover to re crisp
- Microwave reheat Fast for singles Heat 45 to 60 seconds at medium power Let stand 1 minute
- Air fryer reheat Crispy top again Heat at 320 degrees for 5 to 7 minutes
FAQ about Coconut Bread Pudding Tropical flavors with shredded coconut
Can I use fresh bread
Yes but dry it first Toast cubes briefly so they absorb custard without turning mushy
What is the best bread
Brioche or challah for rich and soft Sourdough for a slight tang and more chew For more ideas see Sourdough Bread Pudding and classic Bread Pudding
Can I reduce sugar
Absolutely Use 0.5 cup or sweeten with maple syrup Taste the custard to adjust
How do I make it lighter
Use light coconut milk and swap one egg for two egg whites Serve with yogurt instead of sauce
What if I want more classic bakery style
Test and compare with the Best Bread Pudding Recipe then bring back the coconut twist you love
Final Thoughts on Coconut Bread Pudding Tropical flavors with shredded coconut
Coconut Bread Pudding Tropical flavors with shredded coconut proves that a humble loaf and a few staples can become something special It is easy enough for Tuesday dessert and worthy of weekend brunch Guests love the creamy center and the toasty coconut top You will love how flexible and forgiving the method is
If you enjoyed this recipe save it to your Pinterest board share it with a friend who loves sunny flavors and leave a comment with your favorite variation Are you team pineapple add in or team chocolate chip For more loaf and custard inspiration keep exploring site favorites like Moist Banana Bread and other classics across the bread pudding family including Bread Pudding
Want more recipes and time saving tips Subscribe to get new bakes seasonal guides and leftover rescue ideas delivered to your inbox Happy baking and thanks for cooking along
Coconut Bread Pudding Tropical flavors with shredded coconut
Equipment
- 9 by 13 inch baking dish
- oven
- Large bowl
- Dry skillet
Ingredients
Bread Cubes
- 6 cups day old bread cubes about 1 inch pieces; brioche, challah, sourdough or soft white
Liquids and Custard
- 1 can full fat coconut milk 13 to 14 ounces, well shaken
- 1 cup whole milk or use all coconut milk for dairy free
- 3 large eggs
- 1 egg yolk egg yolk adds richness
- 2 to 3 tsp pure vanilla extract
- 1 tsp coconut extract optional but boosts aroma
- 1 tsp ground cinnamon
- 1 pinch ground nutmeg
- 0.5 tsp fine sea salt
- 0.75 cup granulated sugar reduce to 0.5 cup if using sweet add-ins
- 1.25 cups unsweetened shredded coconut divided: 1 cup in custard, 0.25 cup on top
- 2 tbsp melted butter or coconut oil for the pan and drizzle
- Zest of 1 lime optional but brightens
- 0.5 cup add-ins optional mini chocolate chips, chopped pineapple, toasted macadamias or raisins
Instructions
- Heat oven to 350 degrees F and coat a 9×13 inch baking dish with butter or coconut oil.
- Dry the bread cubes by toasting for 8 to 10 minutes if fresh, until just dry but not browned.
- Optional: Toast 1 cup shredded coconut in a dry skillet over medium heat for 3 to 5 minutes stirring until light golden, then cool.
- Whisk eggs, egg yolk, sugar, salt, cinnamon, nutmeg, vanilla, and coconut extract in a large bowl until smooth.
- Whisk in coconut milk and whole milk until custard is uniform with no egg streaks.
- Stir in lime zest, 1 cup shredded coconut (toasted or untoasted), and any add-ins like pineapple or chocolate chips.
- Add bread cubes and toss gently to coat well, then let sit 10 minutes to absorb.
- Transfer mixture into the greased baking dish, spread evenly and press lightly to level.
- Sprinkle remaining 0.25 cup shredded coconut on top and drizzle with melted butter or coconut oil.
- Bake on center rack for 35 to 45 minutes until edges are set and golden, center jiggles slightly; knife near middle should come out mostly clean.
- Optional: Broil for 30 to 60 seconds for extra brown, watching closely.
- Let rest 10 minutes before serving; custard will finish setting. Serve warm plain or with vanilla sauce, warm coconut caramel, fresh berries or yogurt.
- Optional adult boozy finish: Brush top with a splash of rum while warm.
- Make ahead: assemble, cover and refrigerate up to 12 hours; bake straight from fridge adding a few minutes to baking time.
