Place the bread in a large baking pan and bake in a 400° F oven about 5 minutes.

In a large mixing bowl, whisk together the coconut milk, condensed milk, cocont extract, cinnamon, and the beaten eggs and mix well.

Add bread cubes to milk mixture. Let it stand for appromaximately 20 minutes or until bread absorbs most of the mixture.

our the bread pudding mixture into a baking pan. Bake uncovered in a 350° f oven for 1 hour or until a knife inserted into the center comes out clean.

To make the mango sauce: In a medium saucepan, over high heat, boil the water, sugar and cinnamon stick, Add the diced mango and the lime juice.

Bring to a boil and reduce heat to low, simmer until the liquid reduces and the sauce thickens, about 30 minutes. Stir occasionally to avoid burning and set aside.

Top the bread pudding with the mango sauce and grated coconut and serve.