Coconut Bread Pudding with Raspberries

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Coconut Bread Pudding | @naturallyella
No get-together would be complete without dessert (which may seem strange given the low amount of desserts on this site). Sometimes these desserts are on the elaborate side (like a cheesecake) and sometimes they are like this coconut bread pudding; easy to throw together and full of summer fruit. This particular base for bread pudding is from my cookbook and while it's not the super rich recipe, I find it perfect in texture and flavor. The book calls for using multigrain bread but I used a simple peasant loaf for this variation, letting the coconut flavor really shine.


Coconut Bread Pudding with Raspberries

A simple and flavorful whole grain bread pudding using fresh raspberries and coconut milk. 

  • Author: Erin Alderson
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Dessert


  • 3 cups 1⁄2-inch cubed bread (180 g, 1.3 cm)
  • 1 1/2 cups fresh raspberries
  • 3 large eggs
  • 1 cup whole-fat canned coconut milk (240 ml)
  • 3 tablespoons maple syrup (45 ml)
  • 2 tablespoons coconut oil (melted and cooled)
  • 1 teaspoon ⁄2 vanilla extract
  • Coconut Flakes (for topping)
  • Maple Syrup (for serving)


  1. Preheat the oven to 350 ̊F (180 ̊C). Toss the bread cubes and raspberries together in a 1- or 11⁄2-quart (1 or 1.3 L) baking dish.
  2. In a bowl, whisk the eggs and then add the coconut milk, maple syrup, melted coconut oil, and vanilla extract. Pour over the bread, pressing the bread down with the back of a spoon to cover with the egg mixture.
  3. Bake the bread pudding for 40 to 45 minutes, until golden and set. Remove from the oven, drizzle with cream, and serve.


Tips & Tricks: I love the delicate aspect of the raspberries but blackberries and strawberries would also work. 

Stock up: get the pantry ingredients you will need: bread, raspberries, coconut milk

Nutrition: see the information.

Links:Recipe from The Easy Vegetarian Kitchen




  • Calories: 370
  • Sugar: 15.3
  • Sodium: 288
  • Fat: 18.9
  • Carbohydrates: 41
  • Fiber: 6.6
  • Protein: 15.3
  • Cholesterol: 139

Coconut Bread Pudding


If you're familiar with The Easy Vegetarian Kitchen, you know that it is a big book of variations. And so, if feels a bit strange to give variations for a recipe that itself is a variation. It just goes to show that for one recipe there can be endless amount of ideas!

Berries: Summer is the time to experiment. Blackberries, black raspberries, blueberries or toss in stone fruit (peaches are excellent with berries!)

Vegan: If you're looking to make this vegan, follow something similar to this recipe and use roughly 1 1/2 tablespoons of a starch as a thickening agent and cook the custard base ahead of time.

Spice: I wanted to keep the flavor profile of this coconut bread pudding to just the coconut and the raspberries. However, I think a bit of cinnamon or cardamom would be a lovely touch.

Coconut Bread Pudding with Raspberries | @naturallyella

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5 comments on “Coconut Bread Pudding with Raspberries”

  1. Ooo, this looks beautiful and delicious! I'm so in love with raspberries lately and I can't wait for fresh berry season! Anything coconut + berries is my favourite. I'll definitely try it vegan-style, even if it doesn't bake up the same the flavours will be awesome. Thanks for the variation tips!

  2. Yum. Raspberries are amazing and this looks delicious. I will definitely be trying this soon.

  3. 5 stars
    Just made this for my Dad and brother. They're not big whole food eaters but couldn't get enough. I was a bit naughty and added a sprinkle of 80% dark chocolate chips and they loved it! Totally would recommend! x


Welcome to my little internet nook. On this site you'll find over a thousand vegetarian recipes, pantry knowledge, and more. I'm ever obsessed with food from gardening, cooking, and preserving. I hope you'll find endless inspiration on these pages and visit often. 

Virtual hugs, Erin (aka: e.l.l.a.)

a few good grain recipes

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