Are you craving a comforting and delicious dessert that's both unique and satisfying? Then look no further than this captivating Capirotada recipe with a delightful coconut twist! This traditional Mexican bread pudding gets a tropical upgrade, resulting in a sweet and subtly nutty treat perfect for sharing (or not!). It's surprisingly easy to make, making it an ideal addition to your repertoire of homemade cooking and quick dinner ideas. Whether you're a seasoned baker or a beginner in the kitchen, this recipe is sure to impress.
Ingredients:
This recipe yields approximately 8 servings.
- For the Bread:
- 1 loaf (1 pound) day-old bolillo bread, or similar crusty bread, cut into 1-inch cubes
- 1 cup unsweetened shredded coconut
- For the Syrup:
- 1 cup water
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/4 cup coconut milk (full-fat recommended)
- 1 cinnamon stick
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- For the Topping:
- 1/2 cup raisins
- 1/2 cup piloncillo (Mexican unrefined cane sugar), or brown sugar, finely chopped or grated
- 1/4 cup slivered almonds, toasted
Instructions:
Get Started:
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
- In a large bowl, gently toss the cubed bread with the shredded coconut. This helps distribute the coconut evenly throughout the capi-rotada.
Make the Syrup:
- In a medium saucepan, combine water, granulated sugar, brown sugar, coconut milk, cinnamon stick, cloves, and nutmeg.
- Bring the mixture to a simmer over medium heat, stirring until the sugars are completely dissolved. Reduce heat to low and let it simmer for about 5 minutes, allowing the flavors to meld. Remove from heat and discard the cinnamon stick.
Assemble and Bake:
- Pour half of the warm syrup over the bread and coconut mixture in the prepared baking dish, making sure the bread is well moistened. Don't be afraid to use your hands to gently press down on the bread to ensure it absorbs the syrup.
- Sprinkle the raisins and piloncillo evenly over the bread.
- Pour the remaining syrup over the top.
- Sprinkle the toasted almonds over the top.
Bake to Perfection:
- Bake for 30-35 minutes, or until the top is golden brown and the capi-rotada is heated through. The baking time may vary depending on your oven, so keep an eye on it.
- Let it cool slightly before serving. This allows the capi-rotada to set and absorb more of the delicious syrup.
Tips for the Best Capirotada:
- Day-old bread is key: Using slightly stale bread prevents the capi-rotada from becoming soggy.
- Don't over-soak the bread: You want the bread to be moist but not swimming in syrup.
- Toast the almonds: Toasting the almonds brings out their flavor and adds a nice crunch.
- Adjust sweetness: If you prefer a less sweet capi-rotada, reduce the amount of sugar in the syrup.
Variations:
- Add other nuts: Pecans, walnuts, or macadamia nuts would also be delicious additions.
- Use different spices: Experiment with other spices like cardamom or allspice.
- Add dried fruits: Dried cherries, cranberries, or apricots would complement the coconut flavor.
- Chocolate chips: For an extra decadent treat, add some chocolate chips to the bread mixture.
Nutritional Information (Approximate per serving):
- Calories: Approximately 350-400
- Serving Size: 1/8 of the recipe
This Capirotada recipe with coconut is a delightful fusion of traditional and modern flavors. It's a simple yet impressive dessert that's perfect for any occasion. Enjoy this delicious and easy recipe for healthy meals and happy cooking! It's a fantastic addition to your collection of best recipes.