Coconut Bread Pudding (Budin de Pan de Coco — Puerto Rico) recipe

1 (13 1/2 ounce) can unsweetened coconut milk
2 cups milk
1/2 cup half-and-half
1 (1 pound) loaf French bread, cut into 1 -inch cubes
    (do not remove crusts)
3 large eggs
3/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/2 cup plus 2 tablespoons firmly packed sweetened coconut flakes
1/3 cup golden raisins
1 tablespoon butter
3 or 4 ripe mangos, peeled and sliced (optional)

Mix together coconut milk, milk and half-and-half in a large mixing bowl. Fold the bread into the liquid, making certain all the cubes are moistened. Allow the bread to soak while you beat together the eggs, sugar and vanilla extract in a small mixing bowl. Add egg mixture to the soaked bread. Stir in 1/2 cup of the coconut flakes and the raisins.

Grease a 13 x 9-inch baking pan with 1 tablespoon butter. Spoon the batter into the pan and sprinkle the remaining 2 tablespoons coconut flakes on top. Bake on the upper rack of a preheated 350 degrees F oven until the bread pudding has set and is golden brown on top, about 45 minutes.

Cut the bread pudding into squares and serve hot, warm, or chilled, on its own or with mango slices.