COCONUT BREAD PUDDING
This dessert can also be baked in an eight-inch square dish; the cooking time will be the same. Serve it warm, at room temperature, or chilled.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes
Time 1h40m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees, with rack in center. Butter eight 6-ounce ramekins or custard cups; set aside. Arrange bread in a single layer on two rimmed baking sheets; bake until crisp, tossing once, 15 to 20 minutes. Remove from oven. Reduce oven heat to 300 degrees.
- Meanwhile, in a large bowl, whisk together eggs, granulated sugar, milks, cinnamon, vanilla, and salt. Stir in toasted bread; let sit, tossing occasionally, until bread has absorbed liquid, about 5 minutes.
- Divide bread mixture evenly among ramekins. Place on a baking sheet; bake until a toothpick inserted in center of a pudding comes out clean, 50 minutes to 1 hour. Let cool. Serve dusted with confectioners' sugar.
COCONUT CREAM PUDDING
"A golden baked meringue makes the crowning touch to this mouthwatering dessert."-Verona Koehlmoos, Pilger, Nebraska
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 9 servings.
Number Of Ingredients 6
Steps:
- In a large heavy saucepan, combine 3/4 cup sugar and cornstarch; stir in milk until smooth. Cook and stir over medium heat until thick and bubbly; cook and stir 2 minutes more. Remove from heat. , In a bowl, beat egg yolks. Stir 1 cup hot milk mixture into yolks; return all to pan, stirring constantly. Bring to a gentle boil over medium heat; cook and stir 2 minutes longer. Remove from the heat. Stir in coconut and vanilla. Cool to lukewarm without stirring., Pour into an ungreased 8-in. square baking dish. In a large bowl and with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over pudding, sealing to edges. Bake, uncovered, at 350° for 10-15 minutes. Serve warm.
Nutrition Facts : Calories 257 calories, Fat 9g fat (6g saturated fat), Cholesterol 106mg cholesterol, Sodium 96mg sodium, Carbohydrate 40g carbohydrate (35g sugars, Fiber 0 fiber), Protein 6g protein.
COCONUT-CREAM BREAD PUDDING
Make and share this Coconut-Cream Bread Pudding recipe from Food.com.
Provided by Pinay0618
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 549.9, Fat 35.1, SaturatedFat 21.4, Cholesterol 142.5, Sodium 362, Carbohydrate 51.9, Fiber 2.4, Sugar 35.1, Protein 10.1
COCONUT BREAD PUDDING
I didn't try it but I guess it's delicious. I don't remember where I took it. For the servings and time to make, I had to guess cause it was not written on my page.
Provided by Boomette
Categories Dessert
Time 1h57m
Yield 6-8 serving(s)
Number Of Ingredients 12
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.
FLUFFY COCONUT DREAM PUDDING
This is an easy pudding that is similar to the filling in pies made with dream whip. I make it with sugar-free pudding to keep it lower in calories, but you can use regular as well.
Provided by Chris from Kansas
Categories Dessert
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Beat dream whip mix, 1/2 cup skim milk and vanilla for 4 minutes.
- Add remaining milk and pudding mix and beat for 2 mores minutes.
- Fold in coconut.
- Put in serving dishes and refrigerate for at least 1 hour.
Nutrition Facts : Calories 221.7, Fat 14.4, SaturatedFat 12.8, Cholesterol 2.8, Sodium 123, Carbohydrate 17.5, Fiber 2.6, Sugar 6.2, Protein 7
COCONUT CREAM BREAD PUDDING WITH CARAMEL SAUCE
Steps:
- 1) Preheat oven to 350 degrees F. Beat cream cheese at low speed with an electric mixer until creamy and smoothed. Add 1 cup sugar and eggs, and beat at medium speed for 2 minutes or until sugar is dissolved. Stir in 2 cups milk, 1 cup cream of coconut, and 3 Tbsp. melted butter, stir in bread cubes. Let stand 5 minutes.
- 2) Coat 13 x 9" baking dish with cooking spray. Pour bread mixture into dish. Bake at 350°F for 35 minutes or until set.
- 3) Stir together flaked coconut, pecans and 3 Tbsp. melted butter. Sprinkle coconut mixture over baked pudding, and bake 5 to 8 more minutes or until browned.
- 4) Stir together remaining 1/2 cup milk and 1/2 cup cream of coconut. Cook remaining 1/2 cup sugar in a medium sized 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 Tbsp. melted butter. Cut bread pudding into 8 to 10 servings with caramelized sauce.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
DELICIOUS COCONUT BREAD PUDDING
I saw this recipe on the Paula Deen show. It looked really yummy. It's basically easy to make but time consuming. My family loved it. They have already requested for me to make it again.jb
Provided by janice brady
Categories Dessert
Time 16m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 596.4, Fat 54.9, SaturatedFat 46.3, Cholesterol 196.4, Sodium 255.5, Carbohydrate 24.4, Fiber 2.8, Sugar 17.5, Protein 9
CHOCOLATE BREAD PUDDING WITH COCONUT
Nothing was wasted on the farm where I grew up in southwest Nebraska-this pudding was made from stale bread. My father loved chocolate, so if we weren't having this dessert, we'd have homemade chocolate ice cream or chocolate cake!
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, heat butter and milk until butter is melted; stir in cocoa. Remove from the heat and set aside. Toss bread and 3/4 cup coconut; place in a greased 1-1/2-qt. shallow baking dish. Add sugar, eggs, vanilla and salt to milk mixture; mix well. Pour over the bread. Sprinkle with the remaining coconut. Place baking dish in a 13x9-in. pan in oven; add 1 in. of water to pan. Bake at 350° for 50-55 minutes or until a knife inserted in the center comes out clean. Serve warm or cold; if desired, garnish with whipped cream and grated chocolate.
Nutrition Facts :
COCONUT CREAM DREAM CAKE
This pretty four-layer cake is easy to make with an instant pudding filling and 7-minute frosting. "It tastes like coconut cream pie, so it's like getting the best of two desserts in one," writes Pamela Shank of Parkersburg, West Virginia. TIP: Prepare the remaining pudding according to package directions for a quick and easy dessert.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 servings.
Number Of Ingredients 21
Steps:
- In a small bowl, cream the sugar, shortening and butter until light and fluffy. Beat in egg and yolk. Add vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined., Pour into two 6-in. round baking pans coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks. Cool completely. , In a double boiler over simmering water, combine the sugar, water, corn syrup, egg white and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 5 minutes. Pour into a small bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes., In a bowl, whisk the milk, extract and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Finely chop 1/4 cup coconut; fold into pudding mix., Split each cake into two horizontal layers. Spread a third of the pudding over one cake layer; repeat layers twice. Top with remaining cake. Frost top and sides. Toast remaining coconut; sprinkle over top. Store in the refrigerator.
Nutrition Facts : Fat 12 g fat (6 g saturated fat), Cholesterol 86 mg cholesterol, Sodium 445 mg sodium, Carbohydrate 70 g carbohydrate, Fiber 1 g fiber, Protein 6 g protein.
COCONUT CREAM DREAM DESSERT
This is my modified version of the classic dirt salad. My son LOVES golden OREOs®. I was going to make the dirt salad but didn't have original chocolate cookies, so I used golden ones and it was AMAZING! Better than coconut cream pie.
Provided by Debbie
Categories Desserts
Time 2h10m
Yield 12
Number Of Ingredients 7
Steps:
- Set aside 1 cup of cookie crumbs and mix remaining crumbs with melted butter in a 9x13-inch baking dish; press buttered crumbs into the dish to form a crust. Freeze until set, about 10 minutes.
- Whisk coconut cream pudding mix with milk in a large bowl until the pudding thickens, about 2 minutes. Stir ice cream into pudding mix and pour mixture into the cookie crust. Top with a layer of frozen whipped topping; sprinkle with reserved cookie crumbs and coconut. Refrigerate until set, about 1 1/2 hours.
Nutrition Facts : Calories 569.3 calories, Carbohydrate 69.8 g, Cholesterol 35.4 mg, Fat 30.8 g, Fiber 2.2 g, Protein 5.4 g, SaturatedFat 18 g, Sodium 430 mg, Sugar 31.9 g
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