Bread pudding is a classic, forgiving dessert that’s easy to pull together with pantry staples. I remember my mother making Colombian-style bread pudding for an after-school snack, and it was always a hit. This version combines rich coconut flavors with a bright mango sauce for a tropical, comforting dessert that’s simple enough to make any night of the week.
Coconut Bread Pudding with Mango Sauce
Recipe by 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
- Mango sauce
- 3 ripe mangoes peeled and diced
- 6 tablespoons water
- 5 tablespoons granulated sugar
- 1 cinnamon stick
- 1 teaspoon 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 about 5 minutes to dry 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, granulated sugar, and the beaten eggs until smooth and well combined.
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Add the toasted bread cubes to the milk mixture, tossing gently to coat. Let the mixture rest for about 20 minutes, or until the bread has absorbed most of the liquid.
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Preheat the oven to 350°F (175°C). Pour the soaked bread mixture into a baking dish and bake 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, and cinnamon stick. Bring to a boil.
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Add the diced mango and lime juice to the pan. Reduce the heat to low and simmer, stirring occasionally, until the sauce thickens and the mango softens, about 25–30 minutes. Remove the cinnamon stick and set the sauce aside to cool slightly.
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When the pudding is done, let it cool for a few minutes. Spoon the mango sauce over individual portions or the entire pan, then sprinkle with grated coconut before serving.
Have you tried this recipe?
If you make this Coconut Bread Pudding with Mango Sauce, share a photo and let others know how you served it.
I tend to keep a handful of dessert recipes memorized—simple ones I can make from memory—and this is one of them. When I want something a little more special, I experiment with flavors. This coconut and mango pairing works beautifully: the creamy, subtly sweet coconut custard complements the bright, tangy mango sauce.
This recipe is forgiving and can mostly be prepared in advance. Toast the bread and mix the custard earlier in the day, refrigerate the soaked bread, and bake shortly before serving so the pudding is warm and the mango sauce is fresh. It’s a great dessert for dinner parties because it can be assembled ahead and finished quickly.
Tips and Variations
- For a lighter pudding, use light coconut milk or reduce the condensed milk slightly.
- Add chopped toasted pecans or shredded sweetened coconut to the top for extra texture.
- If fresh mangoes aren’t available, use frozen mangoes—thaw before dicing—and simmer until the sauce thickens.
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent finish.
My most recent attempt with this dessert was a success: a warm, fragrant Coconut Bread Pudding with Mango Sauce that earned compliments at the table. It’s simple, crowd-pleasing, and perfect for showcasing ripe mangoes when they’re in season. Buen provecho!
