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    Coconut Bread Pudding


    Source of Recipe


    Lori Bakes

    Recipe Introduction


    Copyright © 2010 by Lori's Gluten Free (This Recipe shared by Lori to GFCFRecipes on 2/22/10)

    List of Ingredients




    2 1/2 cup original coconut milk
    4 cup Ener-G Tapioca bread (about 7 slices cut into bite-sized pieces)
    2 eggs
    1/2 cup sugar
    1/2 tsp salt
    1 tsp vanilla extract
    1/2 tsp coconut extract
    1 cup GF sweetened coconut flakes
    1/2 cup unsweetened large flat coconut flakes

    Recipe



    In a large bowl beat together the coconut milk, eggs, sugar, salt and extracts.

    Stir in the coconut and then gently fold in the bread cubes.

    Pour mixture into a lightly greased 4 quart crock pot slow cooker.

    Cover and cook on HIGH for 3 hours.

    Yield: 6 servings

    Note from Lori: Here is a wonderful recipe for those cold days many of us have been experiencing this winter. For a tropical feel serve with a side of pineapple chunks, sliced bananas and toasted coconut!

    Enjoy

    Lori Bakes

 

 

 


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