Suafa'i - Samoan Coconut Bread Pudding

Ingredients

• 6 cups (1.4 liters) coconut milk 6 cups (1.4 liters) coconut milk
• 1 loaf of day-old bread, sliced 1 loaf of day-old bread, sliced
• 1 cup (200g) sugar 1 cup (200g) sugar
• 4 large eggs 4 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (60g) shredded coconut (optional, for topping) 1/2 cup (60g) shredded coconut (optional, for topping)

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 25g, 22g
• Carbohydrates (total, sugars): 45g, 25g
• Protein: 8g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a baking dish.
2. 2.
   In a large mixing bowl, combine the coconut milk, sugar, eggs, vanilla extract, and salt. Whisk until well combined.
3. 3.
   Dip each slice of bread into the coconut milk mixture, ensuring it is fully soaked, and arrange them in the greased baking dish.
4. 4.
   Pour any remaining coconut milk mixture over the bread slices, ensuring they are evenly coated.
5. 5.
   Sprinkle shredded coconut on top for an optional additional layer of flavor and texture.
6. 6.
   Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the custard is set.
7. 7.
   Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Coconut milk — Use full-fat coconut milk for a rich and creamy texture.
• Day-old bread — Using slightly stale bread allows it to absorb the custard without becoming too mushy.
• Shredded coconut — Toast the shredded coconut before sprinkling it on top for a nuttier flavor.

Tips & Tricks

• For a tropical twist, add a pinch of ground cinnamon or nutmeg to the custard mixture.
• Serve Suafa'i warm with a drizzle of caramel sauce or a sprinkle of powdered sugar.
• Experiment with different types of bread, such as brioche or Hawaiian sweet bread, for a variation in flavor and texture.
• If you prefer a less sweet version, reduce the amount of sugar to your taste.
• Leftover Suafa'i can be refrigerated and enjoyed cold the next day.

Serving advice

Serve Suafa'i warm as a dessert or a sweet breakfast dish. It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream.

Presentation advice

Garnish the Suafa'i with a sprinkle of toasted shredded coconut and a dusting of powdered sugar for an elegant presentation. Serve it in individual ramekins or slice it into squares for a family-style serving.