Coconut Milk Umm Ali with Lychee
A fusion take on Egypt's beloved bread pudding: crisp, buttery puff pastry soaks up a cardamom-scented coconut milk custard, layered with juicy lychee, pistachios and golden raisins, then baked until bubbling and golden. Creamy, tropical and fragrant.
- Prep
- 25 min
- Cook
- 50 min
- Wait
- 30 min
- Total
- 1 hr 45 min
- Makes
- 1 (9×13-inch) pudding, 8 servings
Steps
Before you start
- Thaw frozen puff pastry in the fridge overnight, or at room temperature for 40 minutes, until the sheets unfold without cracking.
- Open the cans of coconut milk and shake them well before measuring; full-fat coconut milk can separate in the can.
- Drain the lychees over a bowl and keep 3 tablespoons of the syrup; discard the rest or save it for drinks.
- Read the timing: the pastry must bake and cool before assembly, so start about 1¾ hours before you want to serve.
Cut the pastryOven 400°F / 205°C
- Position racks in the upper and lower thirds of the oven and preheat to 400°F (200°C).
- Unfold the puff pastry sheets and cut them into roughly 2-inch (5 cm) squares.
- Spread the squares in a single layer, not touching, across the two parchment-lined baking sheets.
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Ready when: Squares are evenly cut and spaced with a little room to puff.
Tip: Keep the pastry cool; if it turns soft and sticky, chill it for 10 minutes before cutting.
Bake the pastryOven 400°F / 205°C
- Bake the pastry at 400°F (200°C) for 18 to 20 minutes, swapping and rotating the sheets halfway, until the squares are puffed, deep golden brown and crisp all the way through.
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Ready when: Deep golden brown on top and underneath, and a square feels light and crisp when tapped.
Tip: Pale pastry turns gummy in the custard, so bake it fully golden.
Toast the coconut
- While the pastry bakes, heat a small dry skillet over medium-low heat.
- Add the shredded coconut and stir constantly for 2 to 3 minutes.
- Tip it onto a plate at once to stop the cooking.
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Ready when: Mostly pale gold with a toasty, nutty smell.
Tip: Coconut scorches in seconds, so do not walk away.
Cool and layerOven 375°F / 190°C
- Let the baked pastry cool on the sheets for 15 minutes, then reduce the oven to 375°F (190°C).
- Rub the butter over the bottom and sides of the 9×13-inch (23×33 cm) dish.
- Break the pastry squares roughly in half and scatter half over the bottom of the dish.
- Sprinkle with the raisins, half of the lychee halves and half of the chopped pistachios.
- Add the remaining pastry on top.
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Ready when: Pastry is room temperature and snaps cleanly; dish holds two even layers.
Tip: Save the other half of the lychee and pistachios for the top.
Warm the custard
- In a medium saucepan, whisk together the coconut milk, whole milk, sugar, lychee syrup, vanilla, cardamom and salt.
- Set over medium heat and warm for 5 to 6 minutes, whisking occasionally, until the sugar dissolves and steam rises with tiny bubbles around the edge.
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Ready when: Smooth, hot and steaming, with no sugar grains on the bottom of the pan; it should not boil.
Tip: Do not boil coconut milk hard, as it can split and look greasy.
Pour and soak
- Slowly pour the hot coconut mixture evenly over the pastry.
- Press the top pieces down gently with the back of a spoon so they are mostly moistened.
- Let stand for 5 minutes.
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Ready when: Most pastry pieces look glossy and soft, with the liquid level dropping slightly.
Tip: A few dry peaks on top are fine; they will crisp and brown in the oven.
Bake the puddingOven 375°F / 190°C
- Bake on the middle rack at 375°F (190°C) for 22 to 25 minutes, until the edges bubble steadily and the top peaks are golden brown.
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Ready when: Bubbling at the edges, golden brown peaks, and the center jiggles only slightly.
Tip: If the top browns too fast, tent loosely with foil for the last 5 minutes.
Top and rest
- Remove the dish from the oven and scatter the remaining lychee halves, remaining pistachios and toasted coconut over the top.
- Rest for 10 minutes so the pudding thickens, then spoon into bowls and serve warm.
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Ready when: Liquid is mostly absorbed and the pudding is creamy, not soupy.
Tip: Add the fresh toppings after baking so the lychee stays juicy and the nuts stay crunchy.
Good to know
Tips
- Bake the pastry until deeply golden; this is the key to a pudding with texture rather than mush.
- Warm, not boiling, custard soaks in evenly without splitting the coconut milk.
- Taste the milk before pouring; if your lychees are very sweet, you can reduce the sugar to 2 tablespoons.
- Serve warm in the dish, within 30 minutes of baking, for the best contrast of crisp top and creamy center.
Make ahead
Bake the pastry up to 1 day ahead and keep it in an airtight container at room temperature. Toast the coconut ahead too. Assemble and bake just before serving for the best texture.
Storage & reheating
Room temperature: up to 1 hour after baking. Fridge: cover and refrigerate up to 3 days; it will thicken, so stir in a splash of milk when reheating. Reheat individual portions in the microwave for 45 to 60 seconds, or the whole dish covered in a 325°F (160°C) oven for 15 minutes. Freezing is not recommended because the texture turns watery.
Substitutions
- all-butter puff pastry sheets → Day-old croissants, torn into pieces and toasted. Use about 400 g; toast at 350°F (175°C) for 10 minutes until dry and crisp.
- canned lychees in syrup → Canned mango, pineapple or peaches. Drain and chop into bite-size pieces; use the same weight.
- unsalted shelled pistachios → Almonds or cashews. Chop to the same size; toast for deeper flavor.
- whole milk → Unsweetened oat or almond milk. Makes the pudding dairy-free, though slightly less rich.