• Nina

    posted on May 25, 2011 at 10:51 am

    Amy, this looks *wonderful* what a brilliant idea for coconut bread pudding! Thanks for sharing this one…can’t wait to try it. Just voted for you! :)

    [Reply]

  • Tressa @ Hecka-Good Recipes

    posted on May 25, 2011 at 11:46 am

    These look and sound divine! I voted, you already have 70 votes. :)

    [Reply]

  • Alisa Fleming

    posted on May 25, 2011 at 12:52 pm

    Awesome recipe Amy! So creative too. I’m sure you will win!

    [Reply]

  • Kathy

    posted on May 25, 2011 at 2:51 pm

    Hi Amy, Lovely recipe but could be much more enviromentally responsible had you not included the use of “Coconut Palm Sugar ” the company “Tropical Traditions” explains this best but Coconut blossoms are sacraficed each time to tap the already burdened Coconut Palm trees and it is harmful to the Coconut Palm tree to use them for sugar .The coconut blossom if it were allowed to mature would give us Coconut meat Coconut water ,Coconut Consentrate and Coconut oil. Many recipe sites often include Coconut Palm Sugar now, but I felt I neded to say something about it , you are a brilliant and creative person I do not believe you would use this product or recommend using it if you knew what the true cost was. I will make this recipe with adjustments to leave out the Coconut Palm Sugar . Thank you

    [Reply]

  • briita

    posted on May 25, 2011 at 4:02 pm

    looks amazing! and i voted! can’t wait to try it out.

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  • Maggie

    posted on May 25, 2011 at 4:21 pm

    Another great recipe Amy. I will DEFINITELY be trying this frosting recipe!

    [Reply]

  • Christine

    posted on May 25, 2011 at 10:55 pm

    These sound so tasty, Amy! I am so impressed with this icing recipe – especially how you can pipe it! Next time I make icing, I’m definitely going to try this recipe! :)

    [Reply]

  • Tracee

    posted on May 26, 2011 at 7:53 am

    Wow, you are so creative!! This looks and sounds amazing!!!

    [Reply]

  • Michael Lange Optometrist

    posted on May 26, 2011 at 10:39 am

    Wow. If you don’t win the contest with this recipe I don’t know who could. I’m not a very talented cook but I’m going to try to make these.

    [Reply]

  • Hisham Soliman

    posted on May 26, 2011 at 10:40 am

    I thought for sure you’d have to put sugar in the frosting..but nope you did it! Can’t wait to go buy the ingredients and make these tonight.

    [Reply]

  • Coin Collecting in San Diego

    posted on May 26, 2011 at 10:41 am

    Wow. It sounds so fancy but it actually looks like I could make these. They look delicious too.

    [Reply]

  • Podiatrist in Charlevoix

    posted on May 26, 2011 at 10:42 am

    YUM!!! It will never cease to amaze me how you can get away with not using sugar in these recipes and they taste even more fantastic than I remember sugar recipes ever tasting. Thanks for sharing!

    [Reply]

  • Bethany

    posted on May 26, 2011 at 3:36 pm

    Amy, these look sooooo scrumptious. Can’t wait to try them!

    Best of luck in the contest!

    [Reply]

  • Eve

    posted on May 26, 2011 at 9:02 pm

    Hi Amy,

    Am very excited about trying your recipe! This looks so delicious. I have a dairy and egg allergy. Do you recommend using “egg replacer”? I hope that you win the contest! Thank you for sharing.

    [Reply]

    Amy Reply:

    @Eve, What kind of egg replacer? It would probably work with a chia or flax egg; I haven’t tried it but it could work well.

    Hugs,
    Amy

    [Reply]

    Eve Reply:

    Hi Amy,

    Thank you for your advice. I was thinking of using Organic Milled Golden Flax seed. Once I make them I will let you know how they come out.

    Thank you

    Evelyn

    [Reply]

  • Gina

    posted on May 27, 2011 at 11:37 am

    That frosting is great! Love that you used macadamias!!

    [Reply]

  • Angel7

    posted on May 28, 2011 at 4:40 pm

    The cupcakes look awesome! I wish I could try one right now!

    [Reply]

  • Cara

    posted on June 3, 2011 at 7:33 am

    You’ve got my vote! I love the idea of mini, individual bread puddings and the frosting in particular sounds amazing.

    [Reply]

    Amy Reply:

    @Cara, Thanks, Cara!

    [Reply]

  • Nancy

    posted on October 13, 2011 at 4:57 pm

    What size is the cup of the actual pan you used? I love the straight sides of the pan….

    [Reply]

    Amy Reply:

    @Nancy, I used a normal cupcake pan. It’s just how the bread pudding cupcakes baked.

    Hugs,
    Amy

    [Reply]

  • maile

    posted on October 26, 2011 at 11:54 pm

    Amy, first of all, you’re awesome! I come from a polynesian family and we use a lot of coconut milk. The way we would only use the fat from the can is to refrigerate it like you said and then over the sink puncture a hole in the bottom of the can with a knife or one of those tools (don’t know what they’re called) being careful not to shake the can while doing so. The liquid will drain out the hole and you will be left with the fat. Not sure if this sounds easier to you but I just thought you might appreciate this tip.

    [Reply]

  • Cassie

    posted on January 5, 2012 at 4:04 pm

    Hi! This looks amazing, but since I can’t have regular old sugar at all, I double checked the rudi’s bread site and it says there is organic cane syrup in it. Is this not considered a refined sugar? Thank you!

    [Reply]

    Amy Reply:

    @Cassie, When I read an ingredient list of store-bought food, if there’s sugar listed after the 5th ingredient there’s not enough to affect me. That’s the case with Rudi’s bread. It’s just a bit of sugar to get the yeast going. You might check out Canyon Bake House – as far as I know all their breads are refined sugar-free. I love their multi-grain bread.

    [Reply]

  • Trish

    posted on January 7, 2012 at 9:41 pm

    Hi, Amy, Are you still able to use the leftover coconut milk in baking even after you’ve removed most of the fat? I am wondering because I am a pastry chef for a local organic health food store (think Whole Foods, just on a much smaller and less corporate level), and I’m always looking for ways to make raw whipped creams and things of that nature, but I still have to be concerned with food cost and waste of course. This is a WONDERFUL idea for the cream. I do raw, vegan cheesecakes at the store, and I usually just pipe on more of the raw filling for decoration, but it gets very soft and wouldn’t work so well for a cupcake. I really love this recipe!

    [Reply]

    Amy Reply:

    @Trish, I’m sure you can use it for something but I don’t ever save it. You might google it.

    Hugs,
    Amy

    [Reply]

  • Anna

    posted on March 7, 2012 at 4:52 pm

    I’m planning on making the buckwheat pumpkin muffins for my son’s 1st bday. Do you think this macadamia frosting would go well with them?

    [Reply]

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