Coconut Cream Bread Pudding With Coconut Glaze Food

COCONUT CREAM BREAD PUDDING WITH COCONUT GLAZE

Steps:

• Preheat oven to 350.
• Cut your french or Italian loaf into 1 inch squares and set aside.
• In large bowl mix together 1 1/2 cup coconut milk, regular milk, eggs, cinnamon and 1/2 cup coconut and stir until combined.
• In 2 qt casserole dish sprayed with non-stick cooking spray, spread a layer of your bread crumbs, top with 1/3 cup of each coconut and vanilla wafers. Repeat layer until all are used up.
• Pour your milk mixture over top and sprinkle with extra coconut if desired.
• Let sit for about 10 minutes for bread to soak up mixture, pressing down every so often to make sure the top layers of bread get soaked.
• Cover with tin foil and bake for about 1 hour or until set and toothpick comes out clean.
• To make your glaze mix the remainder of your coconut milk with about 2 cups of powdered sugar and drizzle over the top of your bread pudding.
• Serve and enjoy!

COCONUT BREAD PUDDING

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish with butter, and dust with confectioners' sugar.
• In a large bowl, combine sugar, eggs, egg yolk, coconut milk, cinnamon, nutmeg, salt and coconut extract. Mix until smooth. Stir in 1 cup of flaked coconut, and 1/2 cup fresh coconut. Fold in bread cubes until evenly coated. Pour into prepared baking dish. Set aside for 30 minutes.
• Bake on a cookie sheet in preheated oven for 25 minutes. Sprinkle top with remaining 1/2 cup flaked coconut. Continue baking for 25 to 30 minutes, or until center springs back when lightly tapped.

COCONUT-CREAM BREAD PUDDING

Steps:

• Preheat oven to 350°.
• Beat cream cheese at low speed with an electric mixer until creamy and smooth. Add 1 cup sugar and eggs, and beat at medium speed 2 minutes or until sugar is dissolved. Stir in 2 cups milk, 1 cup cream of coconut, and 3 tablespoons melted butter. Stir in bread cubes. Let stand 5 minutes.
• Coat a 13- x 9-inch baking dish with cooking spray. Pour bread mixture into dish.
• Bake at 350° for 35 minutes or until set.
• Stir together flaked coconut, pecans, and 3 tablespoons melted butter. Sprinkle coconut mixture over baked pudding, and bake 5 to 8 more minutes or until browned.
• Stir together remaining 1/2 cup milk and 1/2 cup cream of coconut.
• Cook remaining 1/2 cup sugar in a medium-size heavy saucepan over low heat, stirring constantly, 3 minutes or until sugar is caramelized and mixture becomes a light brown syrup. Stir in milk mixture, and cook, stirring occasionally, 3 minutes or until sauce is thickened slightly and sugar is dissolved. Stir in remaining 2 tablespoons melted butter.
• Cut bread pudding into 8 to 10 servings, and serve with caramelized sugar sauce.

COCONUT CREAM BREAD PUDDING

Steps:

• Lightly butter the bottom of a 9-inch square flameproof baking dish. Arrange the bread cubes evenly in the dish. In a large bowl, whisk together the yolks, whole eggs, coconut milk, cream of coconut, salt, nutmeg and mace. Stir in 1 cup of the coconut flakes. Pour the custard over the bread cubes, pressing the bread cubes gently to soak up the custard. Let the mixture stand for 1 hour, covered, in the refrigerator.
• Preheat the oven to 325º.
• Sprinkle the top of the pudding with the remaining 1/2 cup coconut flakes. Cover the baking dish with foil, poking a few holes in the top to release the steam. Put the baking dish into a roasting pan on the oven rack. Pour hot water into the roasting pan to come halfway up the sides of the baking dish. Bake until the pudding is firm to the touch, about 1 hour and 15 minutes. Remove the foil and bake for 15 minutes more. Remove the baking dish from the water bath and run it under the broiler, at least 4 inches from the heat, until golden, 1 to 2 minutes. Let the pudding cool completely. Cover tightly with plastic wrap and refrigerate.
• Pour the sauce over individual pudding servings, as desired. Top with toasted coconut and serve.
• Chocolate Velvet Sauce:
• Make the chocolate sauce right before serving the pudding. Put the chocolate chips in a medium heatproof bowl. In a small saucepan, bring the cream to a simmer over low heat; immediately remove it from the heat and pour it over the chocolate chips. Whisk until smooth.
• Notes:
• The chocolate sauce can be reheated in a saucepan over low heat. Add more cream, 1 tablespoon at a time as needed, to return it to the desired consistency.

COCONUT BREAD PUDDING

Steps:

• Preheat oven to 300°F
• Soak bread in warm milk.
• Beat eggs yolks and 1 egg white.
• Gradually add evaporated milk, almond extract and sugar.
• Add mixture to bread and milk, then add 1 1/2 cup of coconut and butter.
• Bake for 1 hour and 20 to 30 minutes or until spatula comes out clean when inserted in center of pudding.
• For meringue :.
• Beat egg whites until fluffy, gradually adding sugar and almond extract.
• Continue beating until stiff.
• Pour over pudding.
• Sprinkle with coconut.
• Bake at 325 F for 5-7 minutes until slightly brown.

DELICIOUS COCONUT BREAD PUDDING

Steps:

• Lightly butter the bottom of a 9" flameproof baking dish. Arrange the bread cubes evenly in the dish. In a large bowl, whisk together the yolks, whole eggs,coconut milk, cream of coconut, salt, nutmeg and mace.
• Stir in one cup of flaked coconut.
• Pour the custard mixture over the bread cubes, pressing the bread cubes gently to soak up the custard. Let the mixture stand (covered in foil) for one hour in the refrigerator.
• Preheat oven to 325.
• Sprinkle the top of the pudding with the remaining 1/2 cup of coconut flakes.
• Again, cover the baking dish with foil, poking a few holes in the top to release the steam.
• Put the baking dish into a roasting pan on the oven rack, pour hot water to come up halfway up the sides of the baking dish.
• Bake until pudding is firm to the touch, approximately one hour and 15 minutes.
• Remove the foil and bake of 15 minutes more.
• Remove the baking dish from the water bath and put baking dish under the broiler, about 4 inches from broiler until golden, approximately 1 to 2 minutes.
• Let pudding cool completely. Cover tightly with plastic wrap and refrigerate.
• Pour the sauce over individual pudding servings (if desired) than top with toasted coconut.

COCONUT CREAM PUDDING

Steps:

• Preheat oven to 350 degrees F.
• Cream the butter and gradually beat in the sugar.
• Mix in the flour and cinnamon.
• Add 1 egg yolk at a time, beating each addition and until light and fluffy.
• Gradually Add the coconut cream.
• Fold in egg whites.
• Divide among 8 buttered custard cups.
• Set in a shallow pan of hot water.
• Bake 45 minutes or until set.
• Chill and turn out.

CREAM OF COCONUT CAKE WITH CHOCOLATE-COCONUT GLAZE

Steps:

• Preheat the oven to 350ºF. Grease a 9-inch round cake pan and dust with flour.
• Combine the flour, baking powder, and salt in a medium bowl.
• Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
• With the mixer on medium-low speed, add the eggs, one at a time, scraping down the sides of the bowl after each addition. Stir in the vanilla and coconut extract (if you are adding it).
• Turn the mixer to low speed and add half of the flour mixture. Stir in 1/2 the cream of coconut. Stir in the remaining flour mixture until just combined.
• Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 45 to 55 minutes. Let the cake cool in the pan for about 10 minutes; invert it onto a wire rack to cool completely.
• Make the glaze: Whisk together the remaining cream of coconut and cocoa until smooth. Place the cake, still on the rack, on a rimmed baking sheet. Pour the glaze over the cake, letting it drip down the sides.
• Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 2 days.