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Ingredients:
I have a friend Fabio who makes the most amazing bread pudding. He uses coconut milk and coconut cream in the recipe. It’s incredible and since I seem to be on some sort of wacky tropical Passover kick, it gave me inspiration for this Passover recipe.
This pudding is not overly sweet and you barely notice the alcohol. It’s just the right texture, not too dry and not runny. The best part is even though the oven time is about 1 hour, you can throw it together in a jiffy.
Coconut Rum Raisin Matzoh Pudding
Ingredients:
- 10 Matzoh
- 1 cup raisins
- 2/3 cup dark rum (I used spiced)
- 3/4 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 can coconut milk
- 1/4 cup brown sugar
Directions:
- Break up matzoh with your hands, place in a shallow bowl or small baking dish and cover with water.
- Place raisins in a bowl and pour the rum over them.
- When matzoh becomes soft, squeeze out water and place in a bowl.
- Preheat oven to 350 degrees F.
- Grease a 8″ x 8″ baking dish.
- Place eggs and sugar in mixer and beat until creamy.
- Add vanilla.
- While mixer is running, slowly Pour in coconut milk.
- When everything is combined add the matzoh in in thirds.
- Drain raisins and add them to the batter.
- Add one tablespoon of rum to the batter and reserve the rest.
- Pour into baking dish and bake for 1 hour.
- After 45 minutes remove from oven,pour reserved rum over the top and cover the top with 1/4 cup of brown sugar.
- Return to oven for remaining baking time so the sugar can caramelize, about 15 minutes of until a knife inserted in the middle comes out dry.
Happy Passover!
11 comments
I just made it with dried apricots and dates instead, added some fresh leftover strawberries I had and only natural coconut cream – came out delicious! Many thanks, I was looking for something to make for passover without nuts or chocolate. And easy. This is it!!
So glad you liked the recipe and love your strawberry twist. Happy Passover!
I added the matzoh while the mixer was still going. You can slow it down a bit if you like. LOVE that you are veganizing this!
Question: do you add the soaked matzoh while the mixer is still going, so it gets kind of pulverized? Or do you gently mix it in by hand to preserve its shape?
This looks amazing, and I plan on veganizing it!
In the recipe… I don't seem to see coconut CREAM… JUST THE MILK! Am I missing something here?
My friend mentioned at the top of the post uses coconut cream in his bread pudding recipe. I used his for inspiration but only used coconut milk.
Can you use light rum? I don't have dark rum?
Absolutely. Go for it!
texture looks perfect
Yum! That kugelesque concoction looks Queen Esther-approved.
I have never made bread pudding with coconut cream and milk before. But it sounds like a good dairy free alternative. Seems like you have reached bread pudding perfection here with a texture thats JUST right!