Pineapple Coconut Bread Pudding Recipe

Add a tropical twist to the usual bread pudding.

Categories Dessert, Fruit, Del Monte Pineapple
Preparation Time10 min.
Cooking Time40 mins.
Number of Servings 8


    • 1/4 cup sugar, brown
    • 1 can DEL MONTE Sliced Pineapple (227g)
    • 7 cup bread, white loaf, sliced into 1-inch cubes
    • 1 can condensed milk (300ml)
    • 1 can coconut cream (400ml)
    • 6 pc egg yolk
    • 1 can DEL MONTE Crushed Pineapple (227g)
    • 3/4 cup coconut milk
    • 1/4 cup sugar, brown
    • 1 Tbsp cornstarch

Cooking Tools Needed

    • Measuring Cups
    • Chopping Board
    • Measuring Spoon

Cooking Skills Needed

    • Mixing
    • Simmering
    • Slicing


1. In a 7-inch pan, spread brown sugar then place DEL MONTE Sliced Pineapple. Add the bread. Set aside.

2. To make the custard, mix the condensed milk, coconut cream, and egg yolks in a bowl.

3. Pour over the bread. Cover the pan with aluminum foil. Steam in a rice cooker for 30 minutes.

4. To make the sauce, mix all ingredients together and cook until thick. Pour over the pudding.

Lusog Notes

This recipe is high in calcium, which is important in maintaining healthy bones and teeth. Calcium also plays a role in blood clotting and and in muscle contraction.

Chef's Tip

For a fluffy and soft pudding, pour the sauce over the bread, making sure that all the pieces of bread are soaked in the custard. Mixing and tossing the bread in the custard tends to pack the bread which will make the pudding compact and too dense.


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