Light, airy, and so, so delicious… get ready for summer vacation in muffin form!
What do you get when you combine sweet fruit, pillowy Hawaiian bread, and a rich coconut rum sauce? Dessert glory, that’s what! These individual-sized strawberry and kiwi bread puddings are baked right in a muffin tin for perfectly portioned, sun-soaked indulgence. They’re vibrant, fruity, and slightly decadent—without being heavy. Think summer BBQ, poolside potluck, or “I just felt like baking something fabulous” kind of vibe.
The base is made with light coconut milk, a splash of vanilla, and your choice of reduced-fat or fat-free half-and-half. The tropical twist? A drizzle of Malibu-spiked coconut sauce on top. Serve them warm, chilled, or somewhere in-between—they’re a guaranteed crowd-pleaser, whether you’re handing them out at a backyard party or sneaking one for breakfast (no judgment here).
Is This Bread Pudding With Strawberries, Kiwi, And Coconut Rum Sauce Healthy?
Healthier than you’d expect from something this luscious. By using light coconut milk and reduced-fat half-and-half, you cut down on saturated fat while still getting that rich, creamy custard texture. Eggs provide protein and structure, while fresh strawberries and kiwi bring vitamins, fiber, and all the juicy summer vibes. Plus, they’re individually portioned (cute, right?), so it’s easy to enjoy without going overboard.
Want to skip the rum in the sauce? Totally doable. For a non-alcoholic twist, sub in a teaspoon of coconut extract and a splash of pineapple juice instead. You’ll still get that breezy, beachy flavor—minus the buzz. It’s a win-win whether you’re feeding kiddos or just prefer your desserts dry.
Why This Recipe Is Your New Summer Go-To
These little cuties were made for warm-weather gatherings. Their vibrant color and fruity topping make them eye candy for dessert tables, while the soft, custardy bread pudding base feels like a warm hug. They’re impressive without being complicated—and let’s be honest, anything made in a muffin tin just feels more fun to eat.
Want to really dazzle your friends? Bring a batch of these to your next get-together, with a little pitcher of warm coconut rum sauce on the side for drizzling. You’ll go from “Oh cool, you brought dessert” to “Wait—you made these?!” faster than you can say “Save me another one.”
How Do I Store Leftovers?
Pop them in an airtight container and store them in the fridge for up to 4 days. They’re delicious cold, but if you want that warm, just-baked taste again, microwave them for 15-20 seconds before serving. Keep the sauce separate when storing if you can.
Serving Suggestions
These fruity mini bread puddings are super versatile and play well with a variety of summer sides and sips. For a light and refreshing pairing, serve them with a chilled Fruit Salad—think mango, pineapple, blueberries, or even mint. If you’re going more indulgent, a small scoop of coconut or vanilla bean ice cream melting over the top takes things into full dessert fantasy mode!
For drinks, tropical cocktails or mocktails are a no-brainer—try a Coconut-Blueberry Mojito Recipe With Strawberries, pineapple spritz, or sparkling coconut water with lime. Serving these at brunch? Pair them with a mimosa or an Iced Latte.
Ingredients
- 2/3 cup light coconut milk
- 1/4 cup + 2 tablespoons reduced-fat or fat-free half-and-half
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup + 2 tablespoons granulated sugar
- 8 cups King's Hawaiian Original Sweet Round Bread cut into 1-inch cubes
- 1 1/3 cups strawberries sliced
- 1 cup kiwi sliced, about 3 kiwis
- Generous pinch of granulated sugar
- Sweetened coconut flakes for topping, optional
For the sauce:
- 1/2 cup coconut oil melted
- 1 cup granulated sugar
- 1 egg
- 2 tablespoons coconut rum
Instructions
- In a large bowl, whisk together the coconut milk, half-and-half, egg, vanilla, and sugar.
- Add in the cubed bread and stir until all the bread is coated in the mixture, being careful not to break the cubes. Cover and place the refrigerator for at least 4 hours or overnight.
- Preheat your oven to 450 degrees Fahrenheit and line a baking sheet with parchment paper.
- Place the sliced fruit on the prepared baking sheet, and sprinkle with a generous pinch of sugar.
- Bake until the fruit is soft and juicy, about 10-15 minutes.
- Preheat your oven to 350 degrees Fahrenheit and generously spray a muffin tin with cooking spray.
- Spoon the cooked fruit into the bread mixture, gently stirring to evenly incorporate the fruit. Leave some fruit to place on the top, if you want them extra pretty.
- Spoon the mixture into the muffin tin, and really push and pack it in. The more air you leave between the bread/fruit the more the pudding will deflate.
- Sprinkle with coconut flakes, and bake until golden brown, the pudding feels set, and it begins to pull away from the sides of the muffin tin, about 35-40 minutes. Let slightly cool in the tin.
To make the sauce:
- While the bread pudding bakes, whisk together the coconut oil, sugar, and egg over low heat in a small sauce pan. Stir it constantly until it just begins to thicken up (2-3 minutes.) Watch it closely so it doesn’t curdle!
- Take the sauce off the heat and whisk in the rum. Let cool slightly, so that it thickens up.
- Pour the sauce over the finished pudding and DEVOUR.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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