Coconut oil pudding

Ingredients

• 4 large organic eggs, beaten
• 1 cup water
• 1 cup organic milk or cream
• 3 tablespoons liquid (warmed) virgin coconut oil, plus more for pan
• 1/3 cup coconut cream concentrate (warmed to soften)
• 1/2 cup organic whole sugar, or desired sweetener
• 3 tablespoons coconut flour
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 1/2 cups dried coconut (I use 1 cup flakes and 1/2 cup shreds)
• 3/4 cup pecan pieces
• 5 cups day-old bread broken into pieces

Preparations

• In a large mixing bowl, combine eggs, water and milk/cream, virgin coconut oil, Coconut Cream Concentrate, organic whole sugar (or desired sweetener), coconut flour, salt, and vanilla.

• Beat until well mixed.

• Fold in 1 cup of the dried coconut (reserving 1/2 cup of the flakes) and fruits or nuts of your choice, and the bread pieces .

• Mix only enough to evenly distribute ingredients and make sure all the bread is moistened with the mixture –

• pour mixture into oiled baking pan or casserole.

• Sprinkle the remaining 1/2 cup coconut flakes (and more nuts if desired) over the mixture.

• Bake in a preheated oven for 10 minutes.

• Reduce oven temperature to 325 degrees and bake for another 50 minutes, or until the top springs back when lightly tapped.

• Enjoy plain or topped with your favorite topping.