MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mango Coconut Bread Pudding
Categories: Puddings
Yield: 8 Servings

1 lg Ripe mango;
- peeled, pitted,
- roughly chopped
1/2 c Cashew Cream -OR-
1/2 c Soft silken tofu; drained
2 1/2 c Coconut milk; unsweetened
1/2 c Natural sugar
1 ts Vanilla extract
8 sl White bread;
- up to 10 sl;
- crusts removed
1/4 c Shredded coconut;
- unsweetened
1 lg Ripe mango;
- peeled, pitted, diced,
- for garnish (optional)

Preheat the oven to 350?F. Lightly oil a shallow 10" round cake pan
or pie plate.

In a blender or food processor, puree the mango. Add the cashew
cream, 1 cup coconut milk, sugar, and vanilla, and process until
smooth. Set aside.

Cut the bread into small pieces and arrange in the bottom of the
prepared dish. Pour the remaining 1-1/2 cups coconut milk over the
bread, tossing to coat and soak up the liquid. Add the mango mixture
and bake on the center oven rack for 35 minutes. Remove from the oven
and sprinkle with coconut. Return to the oven and bake until firm,
about 10 minutes more.

Serve warm or chilled, garnished with the diced mango, if desired.

Recipe by Vegan Planet by Robin Robertson

MMMMM
--- SBBSecho 3.37-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)