- 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
- 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