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Paseo del Morro
San Juan, San Juan, 00926
Puerto Rico



Coconut Bread Pudding

Andres Ramos




  • 1/2 cup Sugar
  • 2 tbps Pineapple Juice

Coconut Bread Pudding

  • 1/2 cup Whole Milk           
  • 1 cup Evaporated Milk
  • 1/2 cups Coconut Milk
  • ½ cup Coconut Cream 
  • ½ cup granulated sugar 
  • ½ tbsp Cinnamon                                   
  • 3 Whole eggs   
  • ¾ tsp Salt                                     
  • ¾ pound Bread in cubes 
  • 1 cup of raisins soaked in rum


  1. Pre heat Oven 350° F
  2. For the caramel, combine the sugar and pineapple juice in a medium size pan over medium heat.
  3. Cook until the mixture turns into a thick rich amber color. Pour over baking dish. Set aside.
  4. Whisk together milk, Evaporated milk, coconut milk coconut cream, sugar, cinnamon, whole eggs and salt.
  5. Add the bread cubes and allow to rest for 10 minutes. Add raisins.
  6. Pour mixture into baking dish and bake at for 45 minutes.