Air Fryer Coconut Mango Bread Pudding
Mango and coconut milk are the stars of this vibrant and delicious take on the traditional dessert. If fresh pineapple isn’t available, you can substitute it for the mango.
Ingredients:
- 4 cups dry whole-wheat bread, cubed
- 1 ½ cups diced fresh pineapple or 1 cup cubed mango
- One fourteen-oz can of light coconut milk
- One big egg
- One big egg white
- 1/4 cup of dense brown sugar
- Three teaspoons of melted unsalted butter
- One tsp vanilla essence
- ½ teaspoon of allspice powder
- One-half teaspoon of ground cinnamon
- One-third teaspoon ground nutmeg
- ¼ cup unsweetened shredded coconut, divided
Directions:
- Coat six 8-ounce ramekins with cooking spray. Combine bread cubes and mango (or pineapple) in a medium bowl. Divide the mixture among the prepared ramekins.
- In a medium-sized bowl, whisk together coconut milk, egg, egg white, brown sugar, butter, vanilla, allspice, cinnamon, nutmeg, and two tablespoons of coconut. Fill each ramekin with the bread mixture. Pour over. Give it a five-minute rest. Add the final two tablespoons of coconut on top.
- Three of the ramekins should be arranged in the 6- to 9-quart air fryer’s basket. Cook for 15 to 17 minutes at 350°F or until set (they will be a little loose at this point). Transfer gently to a cooling wire rack. Proceed with the leftover ramekins. Ten minutes should pass before serving.
kindly see the provided link for kitchen Accessories