Coconut Bread Pudding (Slow Cooker)

Mikekey *


A tropical take on an old favorite.

★★★★★ 1 vote
10 Min
3 Hr
Slow Cooker Crock Pot


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1 c
unsweetened coconut milk (the canned kind)
1 1/2 c
evaporated milk (not sweetened condensed)
4 c
dry french bread, cut into 1-inch cubes
2 large
1/2 c
granulated sugar
1/2 tsp
1/2 tsp
vanilla extract
1/2 tsp
rum extract
1/2 c
unsweetened coconut flakes
1/2 c
macadamia nuts, chopped
1/2 c
raisins (optional)

How to Make Coconut Bread Pudding (Slow Cooker)


  • 1Coat a 4-6 qt. slow cooker with non-stick cooking spray. Combine coconut milk, evaporated milk and bread pieces in the crock and stir thoroughly to mix.
  • 2In a mixing bowl, beat eggs, sugar, salt and extracts. Add this mixture to the bread and milk mixture in the slow cooker.
  • 3Stir in coconut flakes, nuts and raisins. Cover and cook on high for 3 hours.
  • 4Serve warm or chilled with sweetened whipped cream or forazen whipped topping (thawed).

Printable Recipe Card

About Coconut Bread Pudding (Slow Cooker)

Course/Dish: Puddings
Main Ingredient: Bread
Regional Style: Hawaiian/Polynesian

Show 3 Comments & Reviews

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Kitchen Crew @JustaPinch

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