Have you ever noticed how a certain scent can pull you back in time, like a thread tied to a forgotten memory? For me, the smell of toasted coconut and warm pineapple instantly transports me not to a white sand beach, but to my grandmother’s quiet Midwestern kitchen on a rainy Tuesday. She never made anything as exotic as this Pineapple Coconut Bread Pudding, her repertoire was more rooted in the comforting stews and simple cakes of her Eastern European heritage. But she believed, with every fiber of her being, that you could bake sunshine into a cloudy day. She taught me that the kitchen wasn’t just a place for making food; it was a place for making feelings. It’s a lesson I carry with me into my own home here in Bend, Oregon, where the pine scented air is beautiful but the gray skies can linger. On those days, I find myself reaching for cans of pineapple and coconut milk, chasing a little bit of warmth. This tropical bread pudding is my answer to a long week, a simple, heartfelt dessert that tastes like a promise of brighter days. It’s more than a recipe; it’s a story baked in a dish, a little piece of edible hope.
Why You’ll Love This Pineapple Coconut Bread Pudding
When I first scribbled down the notes for this Pineapple Coconut Bread Pudding Recipe, it was after a particularly chaotic week. The kids, Olivia and James, had a seemingly endless supply of energy, the laundry was piled high, and I just craved something simple and deeply comforting. This recipe became just that. It’s one of those dishes that feels both special and incredibly low effort, a small luxury for a tired soul. My husband, Ethan, who usually has his camera ready for an elaborate dish, loves this one most for its quiet humility. He says it tastes like home, but a home on vacation. Here’s why I think it will find a permanent place in your recipe box, too.
It’s a Dose of Sunshine on a Plate. This isn’t just a pineapple coconut dessert; it’s a feeling. The combination of sweet, juicy pineapple and rich, creamy coconut milk creates a flavor that is pure escapism. Each spoonful is soft, custardy, and bursting with a bright, tropical flavor that can lift your spirits on even the dreariest of days. It’s the perfect ending to a meal, or even a delightful breakfast treat (I won’t tell!). It has the comforting soul of a traditional bread pudding but with a vibrant, sunny personality all its own.
Incredibly Simple and Forgiving. Let’s be honest, not every day is a day for complicated pastry or multi step confections. This is a recipe for real life. It’s an easy Pineapple Coconut Bread Pudding that welcomes imperfection. Did you tear the bread into slightly different sizes? Perfect. Is your custard a little lumpy? The bread will soak it all up. It’s a throw it together kind of dessert that asks for very little but gives back so much. It’s the kind of recipe you can make while helping with homework or listening to a podcast, a gentle rhythm in the background of your day.
A Beautiful Way to Practice Mindful Cooking. At its heart, bread pudding is about transformation. It takes humble, day old bread that might otherwise be discarded and turns it into something truly magical. Making this dish is a small act of resourcefulness and gratitude. There’s a quiet joy in tearing the bread, whisking the simple custard, and watching it all come together. It reminds me of the process for my Sourdough Bread Pudding, where you honor the ingredient by giving it a second, more glorious life.
Endlessly Adaptable to Your Taste. This recipe is a beautiful starting point. You can follow it to the letter and have a divine dessert, or you can use it as a canvas for your own creativity. Want a little crunch? Add toasted macadamia nuts. Craving a bit more decadence? A drizzle of warm homemade Pineapple Coconut Bread Pudding with Caramel Sauce is heavenly. It’s easy to make a Vegan Pineapple Coconut Bread Pudding or a Gluten Free Pineapple Coconut Bread Pudding with a few simple swaps. It’s a recipe that grows with you.
It Fills Your Home with the Most Amazing Aroma. Before you even take the first bite, this bread pudding works its magic through scent. As it bakes, your kitchen will fill with the warm, inviting aroma of toasted coconut, caramelized pineapple, and sweet spices like cinnamon and nutmeg. It’s a scent that says “welcome home.” It’s the kind of smell that brings the kids running to the kitchen, their faces full of anticipation. It’s not just a dessert; it’s an atmosphere.
Ingredients for Pineapple Coconut Bread Pudding
The cast of characters for this recipe is simple and comforting. Each ingredient plays a role in creating that perfect balance of creamy, sweet, and tropical. I love that most of these are pantry staples, ready to be called into action whenever you need a little comfort.
- Bread: 6 cups of day old challah or brioche, cut or torn into 1 inch cubes. Stale French bread also works beautifully.
- Pineapple: 1 can (20 ounces) of crushed pineapple, drained well.
- Coconut Flakes: 1 cup sweetened shredded coconut, plus more for topping.
- Eggs: 4 large eggs, lightly beaten.
- Coconut Milk: 1 can (13.5 ounces) of full fat coconut milk.
- Milk: 1 cup of whole milk or half and half for a richer custard.
- Sugar: 3/4 cup of granulated sugar.
- Butter: 4 tablespoons of unsalted butter, melted, plus more for greasing the dish.
- Vanilla Extract: 2 teaspoons of pure vanilla extract.
- Spices: 1/2 teaspoon of ground cinnamon and 1/4 teaspoon of ground nutmeg.
- Salt: 1/4 teaspoon of fine sea salt.
Substitutions
- For the bread: Any sturdy, slightly enriched bread works. If you only have fresh bread, you can toast the cubes in the oven at 300°F (150°C) for about 10 to 15 minutes to dry them out.
- For the pineapple: You can use a can of pineapple tidbits, just be sure to drain them very well. Fresh pineapple also works, but you’ll want to chop it finely.
- For the milk: Feel free to use 2% milk or even a dairy free alternative like almond or oat milk, though the custard won’t be quite as rich.
How to Make Pineapple Coconut Bread Pudding
There’s a gentle, soothing rhythm to making bread pudding. It’s a process of layering flavors and textures, a quiet culinary meditation. I love the moments of transformation: the dry bread soaking up the creamy custard, the pale mixture turning golden in the oven’s heat. Put on some music, pour yourself a cup of tea, and let’s make this together.
Step-by-Step Instructions
Prepare Your Pan and Bread: First, find a cozy spot for your bread pudding to bake. A 9×9 inch square baking dish or a similar 2 quart casserole dish is perfect. Gently grease it with butter. Now for the bread. I love tearing it by hand; the rustic, uneven edges are perfect for soaking up the custard. Spread the bread cubes in an even layer in your prepared dish. Sprinkle the well drained crushed pineapple and 3/4 cup of the shredded coconut over the bread. Gently toss them together so every corner of the dish has a bit of that tropical goodness.
Whisk the Custard: In a large bowl, we’ll create the heart of our pudding: the custard. Start by whisking the eggs until they are uniform and slightly frothy. Then, pour in the can of coconut milk, the whole milk, the granulated sugar, the melted butter, and the pure vanilla extract. Whisk everything together until the sugar has dissolved and the mixture is smooth and creamy. It should look like pale, liquid sunshine. Finally, sprinkle in the ground cinnamon, ground nutmeg, and salt. Give it one last whisk to distribute the warm spices. The aroma at this stage is just heavenly.
The Soaking Ritual: This step is where the magic really begins. Pour the custard mixture slowly and evenly over the bread, pineapple, and coconut in the baking dish. Go slowly, making sure to saturate every piece of bread. Once you’ve poured it all in, gently press down on the bread with the back of a spoon or a spatula. You want to encourage the bread to drink up all of that delicious custard. Now, let it rest. This is not a step to be rushed. Let the dish sit on the counter for at least 30 minutes, or up to an hour. This resting period ensures that the final pudding is creamy and custardy throughout, with no dry spots. This is the secret to the best bread pudding texture.
Bake to Golden Perfection: Preheat your oven to 350°F (175°C). Before baking, sprinkle the remaining 1/4 cup of shredded coconut over the top of the pudding. This will create a wonderfully toasty, crunchy crust. Place the dish on a baking sheet (to catch any potential drips) and bake for 45 to 55 minutes. You’ll know it’s ready when the top is a beautiful golden brown, the edges are bubbling slightly, and the center is set. A knife inserted into the center should come out mostly clean, with just a bit of moist custard clinging to it.
Let it Rest Again: This might be the hardest step! Once you pull the bread pudding from the oven, let it cool on a wire rack for at least 15 to 20 minutes before serving. This allows the custard to finish setting up, making it easier to scoop and serve. It will be incredibly hot, and this cooling time prevents burned tongues and allows the flavors to meld together perfectly.
Pro Tips & Variations
Over the years of making countless bread puddings, from savory versions like my Savory Bread Pudding to sweet ones like this, I’ve gathered a few little secrets. Think of these as friendly whispers from my kitchen to yours, ways to make your Pineapple Coconut Bread pudding truly sing.
Stale Bread is Your Best Friend: This is the golden rule of bread pudding. Day old (or even two day old) bread is drier and thirstier, meaning it will soak up more of the custard without turning to complete mush. This gives the final pudding a beautiful texture that is both soft and structured. If you only have fresh bread, cube it and leave it out on the counter for a few hours, or toast it lightly in the oven.
Don’t Squeeze the Pineapple Too Dry: While you want to drain the canned pineapple to avoid a soggy pudding, don’t press every last drop of juice out. A little bit of residual moisture adds to the overall pineapple flavor and keeps the fruit bits tender and juicy within the baked custard.
Toast the Coconut for Deeper Flavor: For an extra layer of nutty, complex flavor, take a few minutes to toast the shredded coconut before adding it to the bread mixture and sprinkling it on top. Simply spread it on a dry baking sheet and bake at 325°F (165°C) for 3 to 5 minutes, watching it carefully until it’s fragrant and light golden brown.
Fun Variations
- Hawaiian Bread Pudding: To lean even more into the Hawaiian bread pudding theme, use Hawaiian sweet rolls for the bread base. Their soft, sweet texture is a perfect match for the pineapple and coconut. You could also add a half cup of chopped macadamia nuts for a wonderful crunch.
- Pineapple Coconut Bread Pudding with Rum Sauce: For an adult twist, add a splash of dark rum to the custard mixture (about 2 tablespoons). You can also create a simple Pineapple Coconut Bread Pudding with Rum Sauce to drizzle on top, much like the one featured in this classic Food Network recipe. Just simmer rum, butter, and brown sugar until thickened.
- Gluten Free Pineapple Coconut Bread Pudding: This is an easy swap! Just use your favorite gluten free bread. GF bread is often a bit drier to begin with, which makes it an excellent candidate for bread pudding.
- Vegan Pineapple Coconut Bread Pudding: To make this vegan, use a good quality vegan brioche or challah. Swap the eggs with a commercial egg replacer or a “flax egg” (1 tbsp ground flaxseed mixed with 3 tbsp water per egg). Use a plant based butter and ensure your sugar is vegan. The flavor will still be wonderfully rich and tropical.
- Add More Fruit: Don’t be afraid to add other tropical fruits! A half cup of diced mango or mashed banana can add another layer of flavor and sweetness, similar to the idea in this delicious Allrecipes version with mango. This reminds me of how wonderfully fruit can transform a dish, much like in my Apple Chai Spiced Bread Pudding.
Serving Suggestions
In our house, serving this bread pudding is a cozy ritual. It’s usually scooped warm, straight from the baking dish, its steam carrying the scent of coconut and spice through the room. There’s no need for much fanfare; its charm is in its simplicity. But if you want to dress it up a little, here are a few of our favorite ways to serve this Coconut Pineapple Pudding Cake style dessert.
- With a Scoop of Something Cold: The contrast of the warm, custardy pudding with a scoop of cold, creamy ice cream is pure bliss. Vanilla bean is a classic choice, but a high quality coconut or mango sorbet is absolutely divine and enhances the tropical flavors.
- A Drizzle of Sauce: While delicious on its own, a simple sauce can elevate it to a new level. A warm Pineapple Coconut Bread Pudding with Caramel Sauce is a decadent treat. For something a bit lighter, a simple vanilla glaze (powdered sugar, a splash of milk, and vanilla extract) works beautifully.
- With a Dollop of Cream: A generous dollop of freshly whipped cream or, for an even deeper coconut flavor, whipped coconut cream, adds a light, airy texture that balances the dense pudding. I like to sweeten it just slightly with a teaspoon of powdered sugar.
- A Sprinkle of Crunch: Texture is everything! Before serving, add a final sprinkle of toasted shredded coconut or some crunchy chopped macadamia nuts. The crunch provides a wonderful contrast to the soft, tender pudding.
- Perfect with a Warm Drink: This dessert pairs beautifully with a simple cup of black coffee or a fragrant herbal tea. The bitterness of the coffee cuts through the sweetness, while a tea like chamomile or ginger complements the warm spices.
Storage & Reheating
If you happen to have leftovers (a rare but happy occasion!), this bread pudding stores and reheats beautifully. In fact, some might argue the flavors are even better the next day.
- Storage: Allow the bread pudding to cool completely to room temperature. Cover the baking dish tightly with plastic wrap or foil, or transfer the leftovers to an airtight container. It will keep well in the refrigerator for up to 4 days.
- Reheating: The best way to recapture that just baked texture is to reheat it in the oven. Place the desired portion in an oven safe dish, cover with foil, and warm at 325°F (165°C) for about 15 to 20 minutes, or until heated through. For a single serving, the microwave is a quick and easy option. Reheat on medium power in 30 second intervals until warm, being careful not to overheat as it can become tough.
FAQ about Pineapple Coconut Bread Pudding
Over on Instagram and in my emails, I get so many wonderful questions when I post about a new recipe. It feels like we’re all in the kitchen together. Here are some of the most common questions about this tropical treat.
1. Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple will give the pudding an even brighter, tangier flavor. You’ll need about 1 ½ to 2 cups of finely chopped fresh pineapple. Because fresh pineapple contains an enzyme (bromelain) that can break down proteins and prevent the custard from setting properly, it’s a good idea to briefly cook it first. Sauté the chopped pineapple in a pan for about 5 minutes until it’s slightly softened. This deactivates the enzyme and ensures your custard will be perfect.
2. My bread pudding turned out soggy. What went wrong?
Sogginess is usually caused by one of two things: the bread was too fresh, or the ratio of liquid to bread was off. Fresh bread is full of moisture, so it can’t absorb as much custard, leading to a wet texture. Always use stale, dry bread. Also, be sure to drain your pineapple well. A little bit of juice is okay, but too much will water down the custard base.
3. What is the best type of bread for this Pineapple Coconut Bread Pudding Recipe?
The best breads are rich, eggy breads like challah or brioche. Their soft, tender crumb soaks up the custard beautifully while still holding some of its structure. A good quality, thick sliced French bread or even a simple white sandwich bread left out to go stale will also work wonderfully. The goal is a bread that is sturdy enough to not completely dissolve.
4. Can I assemble this bread pudding ahead of time?
Yes, this is a great make ahead dessert! You can prepare it in two ways. You can assemble the entire dish, cover it tightly, and refrigerate it for up to 24 hours before baking. You may need to add 5 to 10 minutes to the baking time since you’re starting from cold. Alternatively, you can bake it completely, let it cool, and store it in the fridge. Then, just reheat before serving.
Final Thoughts on Pineapple Coconut Bread Pudding
There’s a beautiful honesty to bread pudding. It’s a dish that doesn’t pretend to be anything it’s not. It’s humble, it’s forgiving, and it’s made with love. This Pineapple Coconut Bread Pudding is a perfect example of that ethos. It takes simple, everyday ingredients and transforms them into a dessert that feels like a mini vacation, a little escape from the ordinary. It’s a reminder that we don’t need grand gestures or complicated techniques to create something truly special.
For me, this dish is more than just a sweet treat. It’s a connection to my grandmother’s belief in baking sunshine into our lives. It’s the look on my children’s faces when the warm, tropical scent fills our Oregon home. It’s the quiet satisfaction of creating something beautiful and comforting from something simple. As I often say, I don’t chase perfection in food; I chase connection. And this recipe, with its warm heart and sunny disposition, is all about connection.
If this recipe brings a little warmth to your kitchen, I would be so honored to hear about it. Please leave a comment below and let me know how it turned out, or if you added your own special twist. You can also save this recipe to your favorite Pinterest board for a day when you need a taste of the tropics. And for more stories and simple recipes from my kitchen, I’d love for you to join our community and subscribe. Happy baking.
Pineapple Coconut Bread Pudding
Equipment
- 9×9 inch baking dish
- – Mixing bowls
- – Measuring cups and spoons
- Baking sheet
Ingredients
Bread
- 6 cups day old challah or brioche cut or torn into 1 inch cubes
Pineapple
- 1 can crushed pineapple 20 ounces, drained well
Coconut
- 1 cup sweetened shredded coconut plus more for topping
Eggs
- 4 large eggs lightly beaten
Coconut Milk
- 1 can full fat coconut milk 13.5 ounces
Milk
- 1 cup whole milk or half and half
Sweetener
- 3/4 cup granulated sugar
Butter
- 4 tablespoons unsalted butter melted, plus more for greasing
Vanilla Extract
- 2 teaspoons pure vanilla extract
Spices
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon fine sea salt
Instructions
- Prepare your baking dish by greasing it with butter. Tear the bread into 1 inch pieces and spread evenly in the bottom of the dish. Sprinkle with drained crushed pineapple and 3/4 cup of coconut flakes.
- In a large bowl, whisk the eggs until frothy. Add the coconut milk, milk, sugar, melted butter, vanilla extract, cinnamon, nutmeg, and salt. Whisk well to combine.
- Pour the custard mixture over the bread and pineapple. Gently press down on the top to ensure it’s covered. Let it rest for 30 to 60 minutes to allow absorption.
- Preheat oven to 350°F (175°C). Sprinkle remaining 1/4 cup coconut on top. Bake for 45 to 55 minutes until golden brown and set in the center.
- Allow to cool for 15 to 20 minutes before serving. Serve warm, optionally with ice cream, sauce, or whipped cream.
