I love coconut milk recipes, so I knew right away that I’d be making one here. To put a little extra spin on it, I used the new coconut m&m’s to add some texture and an extra boost of coconut flavor. You can easily use mini chocolate chips in their place, or anything else you can think of. I was wishing I had some macadamia nuts on hand when I made this; coarsely chopped, they’d make an interesting addition. Some chopped fresh pineapple would be delish, too!
Coconut Bread Puddings
- cooking spray
- 1 cup sugar
- 3 eggs
- 2 egg yolks
- 2 cans coconut milk
- 1 t cinnamon
- 1/4 t salt
- 1 cup sweetened flaked coconut
- 4 small packages Coconut M&M’s, coarsely crushed – or mini chocolate chips (about a cup total)
- 1 loaf of your favorite bread
- chocolate syrup (optional)
Preheat oven to 325 F; spray 2 muffin tins with cooking spray and set aside. (Note: this makes 18 muffin-sized puddings).
In a large bowl, whisk together eggs, egg yolks and sugar. Add coconut milk, cinnamon and salt, mix thoroughly. Stir in coconut and crushed M&M’s, then add bread cubes and stir until every piece is well coated. Set aside for one hour.
Scoop bread mixture into muffin tins. Bake for 30 minutes, or until toothpick inserted into center comes out clean (a few crumbs is okay; you don’t want to overbake or it will be dry). Place into serving bowls, drizzle with chocolate syrup (if desired) and enjoy!