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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