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[Recipe] Coconut Cream Bread Pudding

3 min read time Sep 17, 2020


Some call bread pudding one of the most delicious comfort foods on the planet! I know I do.

With coconut milk and cashews as core ingredients to this recipe, this bread pudding is a quick-and-easy, creamy, non-dairy dessert.  

Coconut milk is a nourishing whole food, coriander and ginger add to its flavor and digestibility, lucuma adds fiber, and cashews increase the protein.

I like to collect old bits of bread for my bread pudding, but, if you don’t have some old bread on hand, just cube up your favorite bread and put it in a 320-degree oven for 20 minutes then proceed with this recipe.

[Recipe] Coconut Cream Bread PuddingIngredients: Coconut Cream Bread Pudding

  1. 2 cups coconut milk powder
  2. 1 cup coconut sugar
  3. ½ cup lucuma powder
  4. 2 tsp ginger powder
  5. 2 tsp coriander ground
  6. 1 cup of water
  7. 2 eggs
  8. 1 cup of toasted cashews
  9. 3 cups of dried bread cubed


  • Preheat oven to 350 degrees and grease a 6”x8” heatproof dish.
  • Combine the first 6 ingredients together in a bowl and whisk together.
  • Once it is smooth, whisk in the eggs.
  • Fold in the dried bread cubes and cashews.
  • Empty into the greased pan.
  • Place in the oven and lower temp to 320 degrees and bake for 45 minutes or until the top springs back when touched.

Sprinkle with cinnamon if desired and serve with your favorite non-dairy ice cream or with some strawberry coulis or just plain by itself.

Serves 4-6 people.

About Denise Girard, ZNF Master Chef

Denise Girard is a classically trained chef and an award-winning film writer. Certified by the Institute of Integrative Nutrition (IIN) as a Holistic Health Practitioner (CHHP), Denise brings a unique set of training and skills to the food industry.

Being trained worldwide, she has been advised and educated by leading Medical and Naturopathic doctors in North America and Western Europe, including England, Switzerland, Italy, and France, as well as, being trained using a wide array of the unique foods and spices of India. Denise also studied herbalism at the East West school of herbology in Santa Cruz and with Dr. Schulze in Los Angeles, CA, gained extensive knowledge from Dr. Francesca Borella, Dr. Johanna Budwig of Germany, Dr. Schulze, and Bruce Lipton -- one of the fathers of the science of Epigenetics.

As the Master Chef at Z Natural Foods, Denise is dedicated to providing whole food nourishment. In fact, part of her daily routine her whole life, has been to seek high quality foods: Erewhon in Los Angeles, the markets of Paris, Swiss health food stores, Neal's Yard in London, going all the way back to her childhood in Philadelphia at the 9th St markets: these were always places of great joy. As an adult, she learned that buying the best quality food for yourself is, in fact, your best health insurance policy.

Throughout her world travels, Denise was particularly interested in traditional healing foods and has come to a very simple conclusion: Food is the game changer.

Denise is passionate about creating a new generation of superfood snacks (such as the ZNF exclusive Raspberry Quinoa Clusters, Fusion Bars and Vegan Fusion Bites). Denise leads Z Natural Foods’ efforts in transforming high quality, nutrient-dense, raw, whole food powders into nourishing, tasty ‘functional foods’ -- packed with bio-available building blocks to support true fueling and adaptation. She is driven to combine delicious solutions with balanced, healthy recipes.

To contact Denise about a special formula that matches your vision, you are invited to call 888-963-6637.

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