DISH RESEARCH · Dessert

Coconut Pudding

This Coconut Pudding guide selects Grenada Food and Nutrition Council’s complete 2026 breadfruit-and-coconut variant. Grated ripe breadfruit and coconut are mixed with coconut milk and sea moss gel, baked in a dish, rested and sliced. Coconut oil is selected; butter and the listed optional additions remain separate choices.

About Coconut Pudding

Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.

Flavour: The official card does not describe the finished sweetness, coconut intensity or spice balance. Its ingredient list and general invitation to showcase local produce do not supply a precise tasting of this baked formula. Flavour descriptions from a different coconut pudding are not transferred here.

Texture and appearance: The card’s finished endpoint is set and lightly golden, followed by a 15-minute rest before slicing. Thick but creamy describes the batter before baking, not the cooked pudding’s mouthfeel. The finished centre’s softness, chew and any surface-versus-centre contrast remain unknown.

Explore ingredients See countries & cuisines

Dish type

Dessert

This is a baked pudding variant made with breadfruit and coconut, then rested and sliced. It is presented here as the GFNC breadfruit-and-coconut pudding within the Coconut Pudding family, keeping differently formulated milk-and-egg puddings separate.

Preparation

Read the preparation

Heat the oven to 350 °F / 180 °C and grease a baking dish. Whisk coconut milk with sea moss gel until smooth. Add breadfruit, coconut, sugar, selected coconut oil, salt, spices, turmeric and vanilla, mixing well. Fold in baking powder and raisins only if used; the card describes the uncooked batter as thick but creamy. Pour into the greased 9-inch dish, smooth the top and bake 45–60 minutes until set and lightly golden. Rest 15 minutes before slicing. The card lists 30–35 minutes preparation time.

Source limits: Greasing ingredient and appliance-specific set endpoint remain unprovided.

Serving presentation

The card gives eight portions from a 9-inch baking dish and instructs resting 15 minutes before slicing. The finished surface is lightly golden and the pudding is set. No accompaniment, exact slice dimensions or final serving temperature is stated. The February invitation to food businesses is not evidence of current menu availability.

Source limits: Service temperature, slice size, accompaniments and current venue availability unknown.

Before you order

Ask whether the venue follows this breadfruit-and-coconut variant or another coconut pudding. Butter is a milk ingredient if chosen instead of coconut oil; the selected coconut-oil branch does not establish dairy absence because the greasing product and full supplier formulas are unknown. Ask what sea moss and gel preparation are used, which vanilla product is meant, and whether ginger, baking powder or raisins are included. Confirm the whole coconut-milk and greasing-product formulas, service temperature and shared equipment when contact matters.

Source limits: Venue variant, sea-moss species, entire products, optional additions, service and contact practices unknown.

Prepare your questions →

Ingredients in Coconut Pudding

The GFNC card lists 3 cups grated ripe breadfruit, 1½ cups thick coconut milk, ¼ cup sea moss gel, ½ cup grated coconut, ½ cup brown sugar, 2 tablespoons coconut oil or butter, ½ teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon nutmeg, ½ teaspoon turmeric powder and 1 teaspoon vanilla. This guide selects coconut oil; butter is an alternative. Optional additions are ½ teaspoon ginger powder, ½ teaspoon baking powder and ¼ cup raisins. The method also greases a baking dish without naming the greasing product. Sea-moss species, vanilla form and entire product formulas are unspecified.

Source limits: Sea-moss species/gel formula, vanilla form, full products and greasing ingredient unknown.

Grated ripe breadfruit, 3 cups^[3]Recipe ingredient
Thick coconut milk, 1½ cups^[3]Recipe ingredientSource-specific formulation remains unresolved.
Sea moss gel, quarter cup^[3]Identity unresolved
Grated coconut, half cup^[3]Recipe ingredient
Brown sugar, half cup^[3]Recipe ingredient
Coconut oil, 2 tablespoons, selected^[3]Recipe ingredient
Salt, half teaspoon^[3]Recipe ingredient
Ground cinnamon, 1 teaspoon^[3]Recipe ingredient
Nutmeg, half teaspoon^[3]Recipe ingredient
Optional ginger powder, half teaspoon^[3]Optional
Turmeric powder, half teaspoon for colour^[3]Recipe ingredient
Vanilla, 1 teaspoon, form unspecified^[3]Recipe ingredientSource-specific formulation remains unresolved.
Optional baking powder, half teaspoon^[3]OptionalSource-specific formulation remains unresolved.
Optional raisins, quarter cup^[3]Optional
Butter instead of coconut oil, alternative^[3]Optional
Unnamed fat/product for greasing baking dish^[3]Identity unresolved

These foods describe the cited recipe. Ask the kitchen about its version and any additional ingredients or handling.

Origins & food traditions

Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.

Grenada Food and Nutrition Council shared this breadfruit-and-coconut pudding for Grenada’s 52nd Independence in 2026. Its release names the recipe Breadfruit and Coconut Pudding and attributes the recipe series to product-development officer Arturo Plutin Soler. This guide uses that entire named local-produce variant, rather than claiming a fixed historical Grenadian coconut-pudding formula.

Source limits: Exact historical origin and universal traditional formula unverified.

Countries

Grenada

Cuisines & regions

Grenadian Cuisine

Associations in the cited sources

These describe source-specific cultural or geographic connections. Catalogue links may still need review.

Countries & places: Grenada
Cooking traditions: Grenadian Cuisine

AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.

Sources & references

GFNC, Breadfruit, Coconut & Pudding: the complete original 2026 recipe card linked from its official Independence-themed release. GFNC’s 6 February 2026 announcement, republished by NOW Grenada, supplies the named variant and recipe-series attribution. Food Standards Agency guidance identifies butter as a milk ingredient when that optional fat is chosen. Keri White’s differently formulated pudding is not used for this recipe’s sensory description.