Vegan coconut bread made with shredded coconut, coconut oil, and coconut milk – that’s the triple bit! This is a healthy twist on the classic, with just a little maple syrup as sweetener and made with whole wheat spelt flour.
Triple coconut bread, i.e. made with coconut milk, oil, and shredded coconut – and it’s vegan! One of the very first recipes I posted here was for cleaned-up coconut bread, and long time readers have always liked it despite the terrible photos. I used that recipe as a base but ended up having to test it several times and ate about half a loaf of coconut bread every day for a week (poor me).
The original recipe uses eggs and coconut sugar, which I’ve replaced here with more coconut milk and a smaller amount of maple syrup or honey. I also kicked that banana to the curb to get a true coconut flavour without edging in to banana bread territory. The original recipe is still good, but I so rarely bake with eggs anymore that I needed an egg-free recipe for one of my favourite treats! I’m thinking about trying a quadruple vegan coconut bread with coconut flour at some point but coconut flour is almost impossible to use without adding eggs.
I was born in Toronto and then lived in a small town north of the city until I was eight, and my best friend there was Trinidadian. Her grandparents made coconut bread and would give me a loaf every once a while, or I’d just eat it at their place, and then when we moved to Manitoba they wrote the recipe down for me.
Almost 20 years later and it’s been lost, but I remember the flavour and texture of their bread perfectly. This is as close as I can get it using whole food, healthy ingredients and making it vegan, and it’s pretty damn close. It’s more cake-like than anything but a totally acceptable snack without having to worry about crashing on sugar.
The hardest thing about this recipe was keeping myself from adding orange to it! Every winter I become completely obsessed with oranges and citrus and want to add it to everything. Sometimes classic is best, so the bread is just spiced with a little nutmeg.
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Triple Coconut Bread
- 340 grams / 2 1/2 cups whole spelt flour
- 110 grams / 1 1/4 cups unsweetened shredded coconut
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon nutmeg*
- 1/2 teaspoon sea salt
- 1/4 teaspoon vanilla powder
- 400 ml full-fat coconut milk one can**
- 60 grams / 1/4 cup coconut oil melted
- 60 ml / 1/4 cup maple syrup or honey
- Preheat the oven to 180C / 350F and grease a standard loaf tin with coconut oil.
- In a large mixing bowl, whisk together the flour, shredded coconut, baking powder, baking soda, nutmeg, salt, and vanilla. Make a well in the centre of your dry ingredients.
- Pour the coconut milk, oil, and maple syrup into a small bowl (or use the pot you melted the oil in) and whisk until fully combined. Add the coconut milk mixture to the large bowl and stir with a wooden spoon, until just combined and no streaks of flour remain.
- Place the coconut bread batter into the prepared loaf tin and bake on the middle rack in your oven for 40-45 minutes, or until golden and a toothpick can be inserted and come out clean.
- Remove from the oven and let it cool in the tin on a cooling rack for 15 minutes, then gently remove it and cool completely before storing. It keeps well on the counter, wrapped well, for up to 3 days, and freezes well.
• Greasing the tin instead of lining it with parchment results in a nicer, golden outside crust. You can line it if you prefer.
• I use beeswax wrap now and it works perfectly, without the plastic.
• A lot of you have made my banana bread successfully gluten-free, but I think this recipe might be a little trickier as it doesn't have bananas as a binding agent. If you try it, please let me know! I imagine it'd work with a 1:1 gluten-free flour substitute but I haven't tried it.
* I always use fresh-grated nutmeg so if you use pre ground you may need a tiny bit more.
** I have tried this with alternate milks (like oat) and they don't work. You need the coconut milk to get the right texture.