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1
Preheat the oven to 350 degrees F. Generously butter a 10 by 14-inch baking dish with the softened butter.
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2
Whisk the eggs in a large bowl.
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3
Add the coconut milk, Coco Lopez, brown sugar, rum, 2 tablespoons melted butter, vanilla, ginger, cinnamon, and nutmeg, and whisk well to combine.
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4
Add the bread and mango, and stir well.
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5
Pour into the prepared dish.
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6
Bake until firm when pressed in the center, about 1 hour.
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7
Cool on a wire rack until just warm, about 20 minutes.
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8
Serve warm, sprinkled with the fried coconut strips and drizzled with the caramel rum sauce.
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9
In a medium non-stick saucepan, combine 2 3/4 cups of the cream with the rum and sugar.
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10
Bring to a simmer over medium heat, stirring to dissolve the sugar.
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11
Remove from the heat.
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12
In a small bowl, dissolve the cornstarch in the remaining 1/4 cup cream.
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13
Add to the warm rum mixture and return to medium heat.
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14
Simmer, stirring, until the mixture thickens, 4 to 5 minutes.
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15
Remove from the heat and serve warm with the bread pudding.
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16
Fill a 6-quart pot halfway with oil and heat to 360 degrees F.
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17
In 2 batches, add the coconut to the oil and cook, turning with a slotted spoon, until golden brown, about 1 minute.
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18
Remove with a slotted spoon and drain on paper towels.
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19
Sprinkle with the powdered sugar while still warm, and sprinkle over the bread pudding.
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20
Place the coconut flat on a work surface covered with a kitchen towel.
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21
Using a hammer or large meat mallet, drive a large nail or metal skewer into 1 of the eyes.
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22
Drain the liquid into a container and reserve for another use.
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23
Place carefully whack the center of the coconut with a meat mallet or the blunt back of a large, heavy cleaver several times until it cracks open cleanly into 2 halves.
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24
Wrap the coconut in the towel and whack it several times with a hammer to break into pieces.
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25
Using a short, heavy knife, carefully pry the meat away from the shell.
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26
(If necessary, loosen the meat from the shell by heating the coconut for 15 to 20 minutes in a 400 degrees F.
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27
oven.)
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28
Trim any remaining brown skin from the meat with a small, sharp knife.
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29
To grate the coconut, use the large side of a heavy grater.
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30
To make coconut ribbons, use a vegetable peeler.
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31
Wrap in plastic wrap until ready to use.
