For the coconut pudding, remove the crusts from slices of toast. Cut bread into cubes and place in a large bowl. Pour half of the hot milk over it and let it sit for 10 minutes.
Slit vanilla bean lengthwise. Scrape the pulp into the remaining hot milk with a kitchen knife. Add vanilla bean and butter as well.
Beat egg, egg yolks and sugar until creamy. Add salt, lemon zest and bitter almond oil. Add to the hot milk with the soaked toast and the coconut flakes.
Remove the vanilla bean and mix well.
Grease an ovenproof dish with butter and sprinkle with breadcrumbs. Pour in the custard. Bake in a water bath in a preheated oven at 180 °C on the lowest rack for 90 minutes.
Arrange the coconut pudding and serve.
Preparation Tip:
Serve the coconut pudding with exotic fruits, such as pineapple, bananas, etc.
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