Coconut Pudding of Oahu

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I’m always excited when I get to try out new recipes as part of my blog campaigns.  I’m especially partial to tropical type foods, so when I saw the Old London Hawaiian themed recipes that came with my last Mom Central campaign I was eager to try them out.

I made the Coconut Pudding of Oahu, halving the recipe to fit an 8×8 pan, and substituting the canned cream of coconut with sweetened condensed milk.  Although the directions didn’t state it, I also used a non-stick spray on my pan, I was glad I did because I had no problems getting the pudding out of the pan that way (which is a firm pudding that gets baked).  The recipe went over really well with those who tried it, and it’s definitely something I will make again.

Coconut Pudding of Oahu
used by permission from Old London


2 boxes of Old London Melba Toast Unsalted Whole Grain or Classic
2 cups sweetened shredded coconut
2 1/2 cups canned cream of coconut (such as Coco Lopez) once you open the can stir the contents well
2 cups lite coconut milk
1/2 cup sugar
1 tablespoon vanilla extract
6 large eggs


1. Preheat oven to 350 F.

2. Arrange 1 box of Melba’s in a 13x9x2 inch glass baking dish

3. Sprinkle with half of the coconut, top with remaining box of Melbas and remaining cup of coconut.

4. In a separate bowl, combine cream of coconut, coconut milk, sugar and vanilla in heavy large saucepan.

5. Stir over medium heat until sugar dissolves and mixture is just warm; remove from heat.

6. In a separate bow, whisk eggs to blend then add to warm milk mixture.

7. Pour mixture over toasts in baking dish using back of spoon to push bread gently into milk mixture.

8. Let stand 15 minutes

then bake until pudding is set and golden brown, 50-60 minutes.

9. Top with a scoop of vanilla bean ice cream (optional).

The following recipe was made while participating in a Mom Central Consulting blog tour on behalf of Old London.  I received Old London Samples and a gift card to thank me for taking the time to participate.

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