Coconut Bread Pudding (Klappertaart)

Name: Coconut Bread Pudding (Klappertaart)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: 6 cup white bread (torn into bite-sized pieces, about 10 slices); two 17.5 oz cans (about 4⅓ cup) young coconut water with coconut meat; 4 eggs; ½ cup sugar (reduce if coconut water is sweet); 1 tsp vanilla extract; 1 cup chopped young coconut meat; 1 tsp whole milk powder; 2 tbsp unsalted butter (melted); ½ cup raisins (optional)

An Indonesian coconut bread pudding with Dutch colonial influence, baked with coconut meat, coconut water, and bread.

1h 20m

Easy

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Ingredients

white bread (torn into bite-sized pieces, about 10 slices) 6 cup

young coconut water with coconut meat two 17.5 oz cans (about 4⅓ cup)

eggs 4

sugar (reduce if coconut water is sweet) ½ cup

vanilla extract 1 tsp

chopped young coconut meat 1 cup

whole milk powder 1 tsp

unsalted butter (melted) 2 tbsp

raisins (optional) ½ cup

Instructions

Preheat the oven

Preheat the oven to 350°F. Grease a 2-quart baking dish.

Soak the bread

In a large bowl, soak the bread in the coconut water for about 5 minutes. Strain the bread in a sieve until it is no longer sitting in liquid. The coconut meat will stay in the sieve along with the bread. Discard the coconut water.

Combine

In a large mixing bowl, beat the eggs with the sugar and vanilla. Stir in the soaked bread and coconut meat, the chopped young coconut meat, milk powder, and melted butter.