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Coconut Bread

Moist, lightly sweet coconut loaf that's easy to make with pantry ingredients.
Prep Time10 minutes
Cook Time50 minutes
Total Time50 minutes
Servings: 10 slices

Ingredients

  • 2 cups flour (see note: spelt, white, oat, or gluten-free all-purpose flour)
  • 1 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1/4 tsp baking soda
  • 1 cup sugar or xylitol for sugar-free
  • 1 cup canned coconut milk lite or regular; use canned, not carton
  • 1/2 cup plain yogurt of choice (example: almond milk yogurt)
  • coconut chips optional, to sprinkle on top

Instructions

  • Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.
  • In a large bowl, whisk together the flour, baking powder, salt, and baking soda until evenly combined.
  • Add the sugar (or xylitol), canned coconut milk, and plain yogurt to the dry ingredients. Whisk gently until just combined and no large streaks of flour remain; do not overmix.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle coconut chips on top if using.
  • Bake on the center rack for about 50 minutes, or until the loaf is risen and a toothpick inserted into the center comes out clean.
  • Allow the loaf to cool completely in the pan. Run a knife around the edges, invert onto a plate, and remove the parchment.
  • If desired, frost with melted coconut butter, your favorite frosting, or a simple glaze made from 1/2 cup powdered sugar mixed with 1 tablespoon milk of choice.

Equipment

  • 9x5-inch loaf pan
  • Parchment Paper
  • large mixing bowl
  • Whisk
  • Spatula
  • Toothpick

Notes

  • This works with spelt, white, oat, or gluten-free all-purpose flour.
  • Use canned coconut milk, not the carton variety.
  • Almond flour will not rise well and is not recommended.
  • Allow the loaf to cool completely before removing from the pan.
  • Recipe adapted from Vegan Lemon Bread.