PANI POPO (HAWAIIAN COCONUT BREAD)
Delicious Hawaiian bread that anyone will love--even those who don't like coconut! Eat it for dessert or with any meat hot off the grill. Tastes great warm or cool.
Provided by Kasey
Categories Bread Holiday Bread Recipes
Time 50m
Yield 12
Number Of Ingredients 4
Steps:
- Coat a 9x13 inch baking dish with cooking spray. Coat your hands with cooking spray or shortening, and roll the dough balls in your hands so that they have a light coating. Place in the prepared dish. Set aside in a warm place to rise until doubled, up to 2 hours.
- Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, stir together the coconut milk, sweetened condensed milk and sugar. Pour this mixture over the top of the rolls as evenly as you can.
- Bake for 30 minutes in the preheated oven, until golden brown. Let cool for a few minutes before separating and serving.
Nutrition Facts : Calories 194 calories, Carbohydrate 30.3 g, Cholesterol 2.7 mg, Fat 6.9 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 4.8 g, Sodium 159 mg, Sugar 16.6 g
COCONUT BREAD PUDDING
This dessert can also be baked in an eight-inch square dish; the cooking time will be the same. Serve it warm, at room temperature, or chilled.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes
Time 1h40m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees, with rack in center. Butter eight 6-ounce ramekins or custard cups; set aside. Arrange bread in a single layer on two rimmed baking sheets; bake until crisp, tossing once, 15 to 20 minutes. Remove from oven. Reduce oven heat to 300 degrees.
- Meanwhile, in a large bowl, whisk together eggs, granulated sugar, milks, cinnamon, vanilla, and salt. Stir in toasted bread; let sit, tossing occasionally, until bread has absorbed liquid, about 5 minutes.
- Divide bread mixture evenly among ramekins. Place on a baking sheet; bake until a toothpick inserted in center of a pudding comes out clean, 50 minutes to 1 hour. Let cool. Serve dusted with confectioners' sugar.
HAUPIA (HAWAIIAN COCONUT PUDDING)
Haupia is a classic Hawaiian dessert made from coconut milk, sugar, cornstarch, and water. It's like a cross between coconut jelly and pudding. Cut into square and eat chilled. Simple and refreshing!
Provided by Kathy YL Chan
Categories Hawaii Recipes
Time 1h45m
Number Of Ingredients 4
Steps:
- Mix cornstarch and water in a small bowl. Mix till the cornstarch is completely dissolved. Set aside.
- In a small saucepan over medium heat, combine the whole can of coconut milk and sugar. Whisk together, and keep whisking until it's just about to boil.
- Slowly pour in the cornstarch/water mixture while whisking.
- Turn the heat to low, and keep cooking for 10-15 minutes. You'll want to stay at the stove at this whole time, and whisk pretty frequently. You'll know the haupia is ready when it gets much thicker (almost "gluey") and starts to pull away from the side of the saucepan when you whisk.
- Pour into a greased (or parchment paper lined) 8x8 pan. Let cool at room temperature for 15 minutes. Then cool in the fridge for 1-2 hours until set. Cut into squares and enjoy chilled ^_^
HAUPIA MACADAMIA NUT BREAD PUDDING
Steps:
- Preheat oven to 300 degrees F.
- Cut croissant into 1-inch cubes and spread along the bottom of a 9 by 13-inch baking pan. Mix eggs, evaporated milk, coconut milk, and sugar; add water until it has a custard texture. Pour custard mixture over bread cubes.
- Top with shredded coconut and macadamia nuts. Bake for 1 1/2 to 2 hours.
MOM TABURA'S COCONUT BREAD PUDDING W/WHITE CHOCOLATE SAUCE
Brothers Adam and Makani Tabura join Lanai on Cooking Hawaiian Style making Mom Tabura's coconut bread pudding - a dish that they would make while growing up, using old/stale bread. Sometimes they would get old bread from the neighbors.
Provided by As Seen On OC16
Categories Dessert
Time 50m
Number Of Ingredients 8
Steps:
- Place coconut milk, heavy cream, eggs, cinnamon in a mixing bowl and mix well.
- (custard mixture) Pull bread into small pieces, then place into a baking pan or individual baking molds. Pour Custard mixture into bread and soak bread well, leaving NO dry areas.
- Then place pan or individual molds into a shallow water bath and place in Oven on Bake for 30-35 minutes at 325 degrees.
- Check doneness by sticking a toothpick into pudding, should not stick to toothpick. Do NOT over cook.
- Place heavy cream (and liquor) in a mixing bowl over a double boiler.
- Slowly heating cream up add the white chocolate and stir to melt.
- Once chocolate is completely melted stir in cold butter then remove from heat.
- Place sauce over bread pudding and finish with powder sugar. I like to drizzle some Lehua Honey to finish.
Nutrition Facts : Calories 7170 kcal, Carbohydrate 506 g, Protein 124 g, Fat 530 g, SaturatedFat 314 g, TransFat 1 g, Cholesterol 2392 mg, Sodium 3548 mg, Fiber 29 g, Sugar 267 g, ServingSize 1 serving
HAWAIIAN COCONUT PINEAPPLE BREAD RECIPE
This incredible Hawaiian Coconut Pineapple Bread Recipe is perfect for all occasions. This Pina Colada bread is moist, flavorful, and EASY to make.
Provided by Laura
Categories Baking Breakfast & Brunch Desserts
Time 1h20m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Pour pineapple chunks into a fine mesh strainer and allow to sit and drain, at least 10 minutes. On a large rimmed baking sheet spread coconut. Bake until lightly toasted, tossing occasionally, 6 to 10 minutes.
- Grease bottom and sides of a 9 x 5-inch loaf pan; dust with flour, tapping out excess. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Reduce speed to low, and alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture. Mix just until combined.
- Fold pineapple and 1 cup toasted coconut into batter. Scrape batter into prepared loaf pan and smooth surface with a rubber spatula; sprinkle with remaining 1/2 cup coconut. Bake until a toothpick inserted in center comes out clean, 65 to 70 minutes (cover pan with foil halfway through). Let cake cool in pan 15 minutes. Remove from pan, and transfer to a wire rack to cool completely.
COCONUT BREAD PUDDING
The classic bread pudding is enhanced with coconut flakes and coconut milk.
Provided by Yoda
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h50m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish with butter, and dust with confectioners' sugar.
- In a large bowl, combine sugar, eggs, egg yolk, coconut milk, cinnamon, nutmeg, salt and coconut extract. Mix until smooth. Stir in 1 cup of flaked coconut, and 1/2 cup fresh coconut. Fold in bread cubes until evenly coated. Pour into prepared baking dish. Set aside for 30 minutes.
- Bake on a cookie sheet in preheated oven for 25 minutes. Sprinkle top with remaining 1/2 cup flaked coconut. Continue baking for 25 to 30 minutes, or until center springs back when lightly tapped.
Nutrition Facts : Calories 419.8 calories, Carbohydrate 48.8 g, Cholesterol 84.2 mg, Fat 22.3 g, Fiber 3 g, Protein 8.5 g, SaturatedFat 17.9 g, Sodium 364.4 mg, Sugar 24.8 g
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