Made with spelt bread and low glycemic coconut palm sugar, you can enjoy this rich and tasty pudding knowing that it's packed full of wholesome ingredients!
Coconut and Lime Bread Pudding
1 400g loaf of spelt or sourdough bread
4 tbsp coconut butter or non-dairy spread*
4 tbsp toasted coconut chips
1 tbsp coconut palm sugar
For the custard
1 can coconut milk
500ml non-dairy milk of choice
Seeds of 1 vanilla pod
2 tsp coconut extract
5 tbsp arrowroot or tapioca flour
8 tbsp coconut palm sugar
Zest of 1 lime
Preheat your oven to 180/350 degrees.
Cut the spelt bread into around 10 slices, roughly 1cm thick. Spread them with the coconut butter or spread and cut each slice into halves.
Spread half the raisins over the bottom of a 25 x25 cm square baking dish.
Arrange the slices of bread in the dish so that they are slightly overlapping, and sprinkle over the rest of the raisins. Set this aside while you make the custard.
Add the custard ingredients to a saucepan, and set on a medium heat. Whisk constantly for around 10 minutes or until the mixture has thickened into a custard consistency.
Pour over the bread and leave to soak for around 10 minutes.
Sprinkle the tablespoon of coconut palm sugar over the top, and bake for around 25 minutes until crisp and golden. For that extra tropical taste, serve this alongside griddled pineapple slices.
*We like Biona Cocomega which is free from hydrogenated fats and coloured only with carrot juice!