Coconut And Zucchini Bread Pudding Dessert Recipe | Alkaline Vegan

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories, while regular milk is often cheaper.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar is often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat, while margarine can be cheaper.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal can replace eggs in baking for a vegan option.

Cut zucchini and fresh dry coconut into long pieces.

Use a food processor with the grater attachment to grate the coconut.

Grate the zucchini using the same method or a hand grater.

Break the spelt bread into pieces using a knife or hands.

Ensure the bread is dry to prevent wetness.

Add 17 to 35 oz of the bread mixture to a bowl and check for lumps.

Add 6 oz of grated zucchini and 6 oz of grated coconut to the bowl.

Add 3 oz of agave syrup and 20 oz of fresh coconut milk to the mixture.

Mix thoroughly until everything is evenly combined.

Brush a loaf pan with 1 teaspoon of avocado oil.

Pour the mixture into the prepared loaf pan and smooth out the top.

Bake at 370°F for 40 minutes.

Let cool for 30 minutes before cutting.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens