Coconut Bread Pudding (Slow Cooker)

Mikekey *


A tropical take on an old favorite.


★★★★★ 2 votes

10 Min
3 Hr
Slow Cooker Crock Pot


  • 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)


  1. Coat 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.
  2. In a mixing bowl, beat eggs, sugar, salt and extracts. Add this mixture to the bread and milk mixture in the slow cooker.
  3. Stir in coconut flakes, nuts and raisins. Cover and cook on high for 3 hours.
  4. Serve 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

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