Goan Poi Bread Pudding with Cardamom and Coconut Milk
A traditional Goan dessert featuring leftover poi bread soaked in sweetened coconut milk and infused with cardamom for a comforting finish. This indian-inspired desserts ready in about 65 minutes layers Goan poi bread, cubed, coconut milk, whole milk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 cups Goan poi bread, cubed
- 2 cups coconut milk
- 1 cup whole milk
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp ground cardamom
- 1 tsp vanilla extract
- 2 tbsp unsalted butter, melted
- 1/4 cup chopped cashews or almonds (optional)
Instructions
- Step 1: Preheat oven to 350°F (175°C). Butter a 9x9-inch baking dish with 2 tbsp melted unsalted butter.
- Step 2: In a large mixing bowl, whisk together 3 large eggs, 3/4 cup granulated sugar, 2 cups coconut milk, 1 cup whole milk, 1 tsp ground cardamom, and 1 tsp vanilla extract until smooth and combined.
- Step 3: Add 4 cups cubed Goan poi bread to the liquid mixture, gently pressing the bread down so it soaks evenly. Let it sit for 10 minutes to absorb the custard.
- Step 4: Pour the soaked bread and custard into the prepared baking dish. Sprinkle 1/4 cup chopped cashews or almonds over the top if using.
- Step 5: Bake in the preheated oven for 45-50 minutes until the pudding is set, golden on top, and a knife inserted in the center comes out clean. Let cool slightly before serving warm or at room temperature.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Goan Poi Bread Pudding with Cardamom and Coconut Milk take to make?
Total time is about 65 minutes (15 min prep + 50 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Goan Poi Bread Pudding with Cardamom and Coconut Milk?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Goan Poi Bread Pudding with Cardamom and Coconut Milk?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Goan Poi Bread Pudding with Cardamom and Coconut Milk for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Goan Poi Bread Pudding with Cardamom and Coconut Milk?
Indian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
