Santomean Coconut And Mango Bread Pudding

Indulge in the flavors of São Tomé and Príncipe with this delightful Santomean Coconut and Mango Bread Pudding. This tropical dessert is a perfect blend of creamy coconut, sweet mango, and soft bread, creating a comforting and satisfying treat.

Santomean Coconut And Mango Bread Pudding

Ingredients

  • 4 cups cubed bread
  • 1 cup diced mango
  • 1 can (14 oz) coconut milk
  • 1/2 cup granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a baking dish.
  2. In a large bowl, combine the cubed bread and diced mango.
  3. In a separate bowl, whisk together the coconut milk, sugar, eggs, vanilla extract, nutmeg, and salt.
  4. Pour the coconut milk mixture over the bread and mango, and gently toss to coat. Let it sit for 10 minutes.
  5. Transfer the mixture to the prepared baking dish and spread it out evenly.
  6. Bake for 45-50 minutes, or until the pudding is set and the top is golden brown.
  7. Remove from the oven and let it cool for a few minutes before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
45 minutes
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
320 per serving
Carbohydrates
45g
Protein
5g
Fat
14g

Supplies

Baking dish Mixing bowls Whisk

Tools

Oven

Serving suggestions

Serve the Santomean Coconut and Mango Bread Pudding warm, topped with a dollop of whipped cream or a scoop of vanilla ice cream.

Tips & tricks

For an extra tropical twist, sprinkle some toasted coconut flakes on top before serving.

Cost

$10