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Recipe

Coconut Mango Bread Pudding With Caramel Rum Sauce And Fried Coconut Strips

  • Yield: 8 to 10 servings

Ingredients

  • 2 tablespoons unsalted butter, softened, plus 2 tablespoons melted unsalted butter
  • 4 large eggs
  • 3 cups unsweetened coconut milk
  • 1 cup Coco Lopez
  • 1/2 cup packed light brown sugar
  • 1/4 cup dark rum
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon fresh grated ginger
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon fresh ground nutmeg
  • 6 cups 1/2-inch cubes day-old bread
  • 1 1/2 cups mango, diced small
  • Fried Coconut Strips
  • Caramel Rum Sauce
  • 1 cup coarsely grated fresh coconut, for cleaning coconut and grating, or making into ribbons, method follows

Directions

  • Preheat the oven to 350 degrees F. Generously butter a 10 by 14-inch baking dish with the softened butter.
  • Whisk the eggs in a large bowl. Add the coconut milk, Coco Lopez, brown sugar, rum, 2 tablespoons melted butter, vanilla, ginger, cinnamon, and nutmeg, and whisk well to combine. Add the bread and mango, and stir well. Pour into the prepared dish.
  • Bake until firm when pressed in the center, about 1 hour. Cool on a wire rack until just warm, about 20 minutes. Serve warm, sprinkled with the fried coconut strips and drizzled with the caramel rum sauce.
  • To open and peel the coconut: 1 ripe coconut
  • Place the coconut flat on a work surface covered with a kitchen towel. Using a hammer or large meat mallet, drive a large nail or metal skewer into 1 of the eyes. Drain the liquid into a container and reserve for another use.
  • Place carefully whack the center of the coconut with a meat mallet or the blunt back of a large, heavy cleaver several times until it cracks open cleanly into 2 halves.
  • Wrap the coconut in the towel and whack it several times with a hammer to break into pieces. Using a short, heavy knife, carefully pry the meat away from the shell. (If necessary, loosen the meat from the shell by heating the coconut for 15 to 20 minutes in a 400 degrees F. oven.)
  • Trim any remaining brown skin from the meat with a small, sharp knife.
  • To grate the coconut, use the large side of a heavy grater. To make coconut ribbons, use a vegetable peeler. Wrap in plastic wrap until ready to use.
  • Yield: 2 cups