Hawaiian Bread Coconut and Pineapple Pudding ~ Addimu for Aganju or for Oggun

~ One bread pudding, two happy Orisha ~
Ingredients:
-1 Package of Pineapple bread (12 pack dinner rolls)*
-3 eggs
-1 cup of coconut milk
-2/3 cup of brown sugar
-1 teaspoon of rum flavoring
-1 teaspoon of ground cinnamon
-¼ teaspoon of nutmeg
-½ teaspoon of lime zest
-3 teaspoons of melted butter
-1 cup of chopped pineapple
* You can substitute this kind of bread by any sweet bread rolls. I used King’s Hawaiian Bread Rolls.
Procedure:
Peel, core and mince the fresh pineapple. You will only need one cup of it. Place it in a large bowl along with the sugar, rum flavoring, cinnamon, nutmeg, melted butter, coconut milk and eggs. Break rolls into pieces and add to the ingredients. Mix with your hands, do not over mix. Pour batter into a greased soufflé mold (I used an additional 2 tsps. of butter for greasing the mold). Use the zest to top the mixture and then bake on a pre-heated oven for 50 to 60 minutes at 350°F oven.