We are heading to Colombia this morning!
Colombian cuisine is so diverse and interesting. Starting from “not quite your every day” dishes, like roasted ants and guinea pig to the diverse offer of fresh fruit. The choices are overwhelming. Apparently, you can easily find 5 different types of mangoes and 7 types of bananas, just going into one supermarket. Just have a look at all these tropical fruit names: lulo, curuba, mamoucillo, borojo, zapote, anon, carozo….I have never heard nor seen any of them…..
While I was doing my research I have noticed that they are only a couple of recipes, that will not include meat (of course, except for dessert recipes). Colombians really love their meat! They also love soups and every region has its own specialty. Their national dish – bandeja paisa is making no difference. It is served on a large plate and contains red beans, rice, ground beef, chorizo, platains, corn meal bread and avocado.
Today, I will share with you a Colombian dessert recipe. I feel I haven’t posted a dessert in ages. So, we are having Coconut Bread Pudding with Mango Sauce. I cannot remember when I had last time bread pudding. Well, I had plenty today 🙂
- 10 slices white bread, cubed
- 1 cup coconut milk
- ½ can (14 oz can) condensed milk
- 1 tsp coconut extract
- 2 beaten eggs
- Mango Sauce
- 2 ripe mangoes, peeled and diced
- 4 tablespoons of water
- 2 tablespoon sugar
- 1 cinnamon stick
- 1 teaspoon lime juice
- Grated coconut for garnish
- Place the bread in a large baking pan and bake in a 400F/ 200C oven about 5 minutes.
- In a large mixing bowl, whisk together the coconut milk, condensed milk, coconut extract and the beaten eggs and mix well.
- Add bread cubes to milk mixture. Let it stand for approximately 20 minutes or until bread absorbs most of the mixture.
- Pour the bread pudding mixture into a baking pan. Bake uncovered in a 350° f oven for 1 hour or until a knife inserted into the center comes out clean.
- To make the mango sauce: In a medium saucepan, over high heat, boil the water, sugar and cinnamon stick, Add the diced mango and the lime juice.
- Bring to a boil and reduce heat to low, simmer until the liquid reduces and the sauce thickens, about 20 minutes. Stir occasionally to avoid burning and set aside.
- Top the bread pudding with the mango sauce and grated coconut and serve.