Coconut Bread Pudding with Mango Sauce is a comforting, tropical twist on classic bread pudding. Using coconut milk and a touch of coconut extract gives the custard a rich, island flavor, while a bright mango sauce adds freshness and vibrant color. This easy recipe is ideal for preparing ahead—the custard-soaked bread can rest before baking, and the mango sauce can be made in advance. Serve warm or at room temperature for a simple dessert that feels both familiar and special.
Coconut Bread Pudding with Mango Sauce
Recipe by Erica Dinho
Servings: 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
- 1/2 teaspoon ground cinnamon
- 1/2 cup sugar
- 3 ripe mangoes, peeled and diced
- 6 tablespoons water (for mango sauce)
- 5 tablespoons sugar (for mango sauce)
- 1 cinnamon stick (for mango sauce)
- 1 teaspoon lime juice (for mango sauce)
- Grated coconut for garnish
Instructions
- Preheat the oven to 400°F (200°C). Spread the cubed bread in a large baking pan and bake for about 5 minutes to toast slightly. This step helps the bread hold its shape and absorb the custard without becoming too soggy.
- In a large mixing bowl, whisk together the coconut milk, sweetened condensed milk, coconut extract, ground cinnamon, and beaten eggs until well combined.
- Add the toasted bread cubes to the milk mixture. Stir gently to coat all the bread, then let the mixture stand for approximately 20 minutes so the bread can absorb most of the liquid.
- Lower the oven temperature to 350°F (175°C). Pour the soaked bread mixture into a baking pan and spread it evenly. Bake uncovered for about 1 hour, or until a knife inserted into the center comes out clean and the top is set and lightly golden.
- While the pudding bakes, prepare the mango sauce. In a medium saucepan over high heat, combine the water, 5 tablespoons sugar, and the cinnamon stick. Bring to a boil.
- Add the diced mango and the lime juice to the saucepan. Reduce the heat to low and simmer, stirring occasionally, until the liquid reduces and the mango softens and the sauce thickens, about 20–30 minutes. Remove the cinnamon stick and let the sauce cool slightly. If you prefer a smoother sauce, mash lightly or puree part of the mixture, but chunky mango pieces work very well with the pudding.
- When the bread pudding is finished baking, remove it from the oven and let it rest for a few minutes. Spoon the warm mango sauce over individual servings or over the whole pan, then sprinkle grated coconut on top as a garnish.
Notes: This dish is forgiving—if your bread is a day or two old it will soak up the custard better. The mango sauce can be prepared a day ahead and reheated gently before serving. For a lighter sweetness, reduce the sugar in the custard or mango sauce to taste. For added texture, fold in a handful of toasted coconut flakes just before serving.
Buen provecho! This Coconut Bread Pudding with Mango Sauce is a crowd-pleasing dessert that balances creamy coconut custard with bright, fruity topping—perfect for family dinners or special occasions.
I tend to keep a few dessert recipes memorized for quick, reliable results. Sometimes I get experimental and other times I stick to a trusted method. This Coconut Bread Pudding with Mango Sauce came out wonderfully—simple to prepare, mostly make-ahead friendly, and full of tropical flavor without being complicated.
Whether you serve it warm with a scoop of ice cream, or at room temperature for a cozy family dessert, this recipe is versatile and approachable. The mango sauce brightens the richness of the coconut custard, and the grated coconut gives a pleasant finish. Give it a try—it’s a reliable, delicious crowd-pleaser.
