How to make coconut toast pudding

Being a stranger in a foreign land, I miss my family all the more during the holidays. National Day is coming, are you homesick? Miss the taste of your mother's cooking? But there are not many holidays every year, and only if you learn to cook can you taste your mother's cooking often. So, please follow me to learn how to make coconut toast pudding.

1. 1 small coconut toast (made using a 250g small lunch box mold).

2.121 Cut into dices and put into Lock&Lock glass lunch boxes. I used a 600ml and a 500ml lunch box.

3.212 Peel and slice.

4. Sprinkle with shredded coconut. It is optional, but it will make the flavor stronger.

5. Raw materials for making pudding liquid.

6. Mix all the ingredients for the pudding liquid evenly until the sugar is dissolved. It’s best to filter it, but it’s okay not to filter it. I didn’t filter it.

7. Pour the prepared pudding liquid into the lunch box with the toasts, and try to pour pudding liquid on each piece of toast.

8. Sprinkle coarse sugar on the surface.

9. You can bake it immediately, or you can cover it and keep it in the refrigerator like this, and then bake it the next day.

10. Preheat the oven to 150 degrees and bake for 20 to 25 minutes. It's done as long as the pudding liquid solidifies.

11. Lock & Lock Glass is awesome, not sticky at all! I can do it without any oil!

The method of making coconut toast pudding has been introduced. You may not have mastered it yet, but you must practice more. You can take some time to go to the kitchen and make it.