Popular Pineapple-Coconut Bread Pudding Recipe from Sebastian’s Bistro at Disney’s Caribbean Beach Resort (Two Versions)

Plant-Based Coconut-Pineapple Bread Pudding Recipe 

This recipe serves up to 12 adults.

Pineapple Topping Ingredients 

• 1/2 cup apricot jelly 
• 1 (20-ounce) can of crushed pineapple, drained 
• 1 cup shredded coconut 

Plant-Based Caramel Sauce Ingredients  

• 2 tablespoons light corn syrup 
• 1 cup sugar 
• 2/3 cup coconut milk 
• 1/2 teaspoon vanilla extract 

Plant-Based Coconut Pineapple Bread Pudding Recipe 

• 4 cups coconut milk 
• 1 1/3 cup plant-based liquid egg substitute 
• 1 tablespoon cornstarch 
• 1 teaspoon vanilla extract 
• 1 1/2 cups sugar 
• 2 (1 pound) loaves of plant-based sourdough, cut into 1-inch cubes 
• 1 (8-ounce) can of crushed pineapple, drained 
• 1/2 cup diced dried apricots 
• 1/2 cup shredded coconut 
• Pineapple Topping 

Topping 

• Plant-based vanilla ice cream 

Pineapple Topping Instructions 

1. Whisk apricot jelly, crushed pineapple, and shredded coconut in a medium bowl until combined.  
2. Cover and refrigerate until ready to use.

Plant-Based Caramel Sauce Instructions 

1. Heat corn syrup in a medium saucepan over medium-low heat for 3 minutes, until warm. Add sugar, 1/4 cup at a time. Stir until sugar is melted before adding each additional 1/4 cup.  
2. Cook sugar, stirring occasionally for 10 minutes, until amber in color.
3. Slowly add coconut milk and vanilla, stirring to combine. Cook until caramel reaches 225°F. Pour into a medium bowl.
4. Refrigerate for up to 2 days. Warm before serving.

Plant-Based Coconut-Pineapple Bread Pudding Instructions 

1. Whisk coconut milk, liquid egg substitute, cornstarch, and vanilla extract together. Add sugar and whisk until dissolved.  
2. Add plant-based sourdough, crushed pineapple, dried apricots, and coconut. Stir until fully submerged in liquid.
3. Cover and refrigerate overnight.
4. Preheat oven to 325°F. Grease a 9×13-inch baking pan with non-stick cooking spray.
5. Pour the soaked bread mixture on top and gently press down to spread evenly.
6. Cover the pan with foil and bake for 45 minutes, until the center of the bread pudding reaches 165°F.
7. Increase heat to 350°F. Evenly spread Pineapple Topping on top of bread pudding. Bake uncovered for 10 minutes, until topping begins to brown.
8. Cool for 15 minutes.

To Serve 

Cut cooled Plant-based Coconut-Pineapple Bread Pudding to the desired size. Top with plant-based vanilla ice cream and warm Caramel Sauce. 

Finally, Chef Mickey has shared a few tips on the Disney Parks Blog for making either recipe.

• Get the whole family involved with this recipe! Kids can help measure the ingredients, whisk the Pineapple Topping, and stir the ingredients for the Coconut-Pineapple Bread Pudding.
• Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby.
• This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.

Final Thoughts

We love Disney’s Caribbean Beach…and bread pudding! What a pair! For more information about the resort, try the Resorts Gal Guide to Disney’s Caribbean Beach. Or you might like one of the following:

• Resorts Gal’s Restaurant Guide to Disney’s Caribbean Beach
• Resorts Gal’s Pool Guide to Disney’s Caribbean Beach
• Walking Distances at Disney’s Caribbean Beach

In the Comments

Have you tried the pineapple-coconut bread at Sebastian’s Bistro? Will you make this recipe at home? Let us know in the comments section below.