Mango and Coconut Bread Pudding brings the warm, familiar comfort of traditional bread pudding with a tropical twist that instantly transports your taste buds. It’s rich, custardy, and satisfying, yet lightened by the sweetness of ripe mango and the creamy, nutty notes of coconut.
This dish begins with day-old bread, just like any good bread pudding. Instead of the usual milk or cream base, this version soaks the bread in a custard made with coconut milk. The coconut milk not only adds a smooth richness but also infuses the dessert with an unmistakably tropical aroma. Ripe mango chunks are folded in, offering bright pops of flavor and a slight tang that balances the sweetness of the custard.
The bread absorbs the coconut milk mixture, becoming soft and custardy in the center while the top crisps up beautifully during baking. The result is golden and fragrant, with just the right amount of texture in every bite. Optional additions like shredded coconut or a pinch of cardamom can enhance the flavor even more, but the real stars remain the mango and coconut.
This pudding is delicious served warm straight from the oven, but it’s equally enjoyable chilled the next day. A drizzle of coconut cream or a scoop of vanilla ice cream turns it into an indulgent dessert, while a dusting of powdered sugar makes it just right for brunch or a late afternoon treat.
Mango and Coconut Bread Pudding is a reminder that comfort food doesn’t have to be heavy or predictable. With just a few ingredients and a simple twist, a classic can become something entirely new, sunny, inviting, and just a bit exotic. Whether you’re serving it at a family gathering or treating yourself on a quiet evening, it offers all the soul-soothing warmth of traditional bread pudding, with the added brightness of a tropical vacation.
Ingredients
- 6 slices bread stale, cut into cubes
- 2 mangoes ripe, peeled, and diced
- 1 cup shredded coconut
- 1/2 cup sugar
- 3 eggs
- 2 cups milk
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the bread cubes, diced mangoes, and shredded coconut.
- In a separate bowl, whisk together the sugar, eggs, milk, vanilla extract, ground cinnamon, and salt.
- Pour the egg mixture over the bread and mango mixture, stirring gently to combine.
- Let the mixture sit for 15-20 minutes, allowing the bread to absorb the liquid.
- Transfer the mixture to a greased baking dish.
- Bake for 45 minutes, or until the pudding is set and golden brown on top.
- Remove from the oven and let cool slightly before serving.
- Serve warm or at room temperature, optionally with a scoop of vanilla ice cream.
Nutrition
I forgot to add the coconut and it still turned out delish! Can I use sourdough? Asking for a friend.
Honestly, I don’t get the hype. It’s just bread and fruit. Bleh.
I think you’re missing out! This recipe is heaven for mango lovers. It’s so much more than just bread and fruit! 😍
This was amazing! So sweet and fluffy. My kids loved it!
I followed the recipe but my pudding turned out way too soggy. What did I do wrong?
Maybe you didn’t let the bread soak long enough? Or you added too much milk!
Delicious and easy! Would add more mango next time. Thanks for the recipe!
This is absolutely delicious! The mangoes really make it special.
I agree, this looks amazing! I’m definitely trying it this weekend. 😊
I don’t know, coconut and mango? Kind of sounds weird to me. Is it really good?
It was ok but honestly, I think mango and coconut are too sweet together. Maybe try with apples?
Yummy! My whole family loved it! Will make again for sure. 🙂
Not gonna lie, didn’t really like it. Bread pudding supposed to be more like custard, not mushy. 😒
I think bread pudding is supposed to be mushy… just like that! You must’ve not made it right.
I totally disagree! I thought it was super yummy! The mango adds a nice twist! 🍑
My grandma used to make this but with different fruits. This recipe is almost like hers but way simpler!
Simpler doesn’t always mean better. Sometimes the traditional way is best. Just saying…
I love that your grandma’s recipe inspired you! This one sounds delicious and way easier to make. Can’t wait to try it!