Budin de Coco: Bread Pudding goes 'Coconutty'
North America: Puerto Rico
Puerto Rican desserts are based on the usage of coconut juice and the most common usage is in Budin de Pan de Coco or Coconut Bread Pudding. The recipe of the coconut bread pudding is as follows:
Ingredients:
1 Tin of Unsweetened Coconut Milk
2 cups milk
2 tablespoons dark rum
10 slices of Challah Bread
3 large Eggs
3/4 cup granulated sugar
1-1/2 teaspoons vanilla extract
1/2 cup plus 2 tablespoons firmly packed sweetened coconut flakes
1/3 cup golden raisins
1/2 cup dried currants
1/4 cup toasted slivered almonds
1 tablespoon butter
Method:
1. Whisk coconut milk and rum in a bowl, and soak bread in this mixture.
2. Beat eggs, sugar and vanilla essence.
3. Transfer this egg mixture to the soaked bread.
4. Stir in raisins, currants, slivered almonds, coconut flakes.
5. Grease a baking pan and pour the batter into it.
6. Bake the pudding at 350 degrees F, for 45 minutes, until the pudding sets.
Wow! Coconutty Bread Pudding...I never went beyond condensed milk.
