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Ingredients

⅔ cup flaked coconut, divided ⅓ cup dark brown sugar, or more to taste ¼ cup rum 4 tablespoons unsalted butter, melted 1 (6 ounce) can pineapple juice, divided 4 cups cubed stale bread 3 ½ cups coconut milk beverage ½ cup orange juice ¼ cup white sugar 5 large eggs 2 teaspoons ground cinnamon, or more to taste ¼ teaspoon grated nutmeg

Nutrition Info

200.4 calories carbohydrate: 23.7 g cholesterol: 87.7 mg fat: 9 g fiber: 1 g protein: 3.8 g saturatedFat: 5.6 g servingSize: - sodium: 133.3 mg sugar: 14.6 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C).
Mix 1/3 cup coconut, brown sugar, rum, melted butter, and 1/4 of the pineapple juice together in a bowl. Pour into the bottom of a 2 1/2-quart casserole dish. Place bread cubes on top.
Mix coconut milk beverage, orange juice, white sugar, eggs, remaining coconut, remaining pineapple juice, cinnamon, and nutmeg together in large bowl. Pour over bread cubes and sprinkle with a little cinnamon.
Bake in the preheated oven until a knife inserted in the center comes out clean, 50 to 60 minutes.

1 2 1/2-quart bread pudding

Using up coconut milk, canned pineapple juice, and stale bread products. Serve hot with ice cream, slightly warm with whipping cream, or plain.