For Bread Pudding:

• Preheat oven to 350 degrees (F). Spray 4 small ramekins or 1 8x8 baking dish with non-stick spray and set aside.
• In a small bowl combine coconut milk, milk, vanilla, eggs, sugar, and salt. Whisk until fully combined.
• Cut the bread into chunks no larger than an inch and place in a large bowl.
• Pour the mixture over the bread and add the toasted coconut. Mix until all of the bread is coated with the mixture. Allow to sit for 10 minutes.
• Fill either the ramekins or the baking dish with the mixture.
• Place in the preheated oven and bake for 25-30 minutes if using the smaller ramekins and 40-45 minutes if using a baking dish.
• Remove from oven and allow to cool. Top with whipped cream and more toasted coconut if desired.