Coconut Bread Pudding | GOYA

Desserts & Drinks

Coconut Bread Pudding

A luscious holiday dessert

For a dessert that sends your guests home with a smile, serve up a dish of freshly baked Coconut Bread Pudding. Bread pudding is a staple in homes throughout Latin America. This version is made with soft challah bread and warm spices, and GOYA® Coconut Milk for a decidedly tropical flair! Temptingly aromatic as it exits the oven, our coconut bread pudding recipe makes a spectacular holiday dessert. Creamy on the inside and crusty on top, it's totally irresistible, all the way through! Top with a drizzle of GOYA® Dulce de Leche for a sweet finale.

Serves 10

Prep time: 10 min.

Total time: 1 hr., 20 min.


2 cups heavy cream

1 can (13.5 oz) GOYA® Coconut Milk

¼ cups raisins

5 GOYA® Whole Cloves

1 GOYA® Cinnamon Stick

1 inch piece fresh ginger, peeled

½ tsp. GOYA® Salt

8 egg yolks

1 cup sugar

2 cups shredded sweetened coconut

1 loaf (12 oz.) Challah or brioche bread, cut into 1” cubes

1 bottle (14 oz.) GOYA® Dulce de Leche


1. Heat oven to 325°F In saucepan over medium-high heat, bring heavy cream, coconut milk, raisins, cloves, cinnamon, ginger and salt to boil. Remove pot from heat. Let stand 15 minutes. Remove and discard cinnamon stick, cloves and ginger.
2. In large bowl, using whisk, beat together egg yolks and sugar until yolks are pale yellow. Gradually whisk in reserved coconut milk mixture and 1 cup shredded coconut. Add bread cubes; stir to coat; let sit until saturated, about 15 minutes.
3. Transfer bread mixture to greased 13"x9" baking dish. Sprinkle with remaining coconut flakes. Bake, uncovered, until custard is just set and springy to the touch (quick read thermometer inserted in center should read 160°F), about 35 minutes. Serve warm; drizzle with dulce de leche before serving, if desired.
Tip By La Cocina Goya

Guarantee Moist and Creamy Bread Pudding

To ensure the bread becomes fully saturated in the coconut milk mixture (Step 2), periodically press down on the tops of the bread cubes to submerge them in the custard. If your bread is a day old or dry, your may need to increase the soaking time to 30 minutes. The bread mixture is ready when it looks wet and mushy.

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