Triple coconut bread, made with coconut milk, oil, and shredded coconut – and it’s dairy and egg-free! This type of coconut bread is from the Caribbean and is a quick bread, not yeast leavened, so it’s easy even for beginners.
I was born in Toronto and then lived in a small town north of the city for a couple of years, until I was eight, and my best friend there was Trinidadian. Her family 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. About 20 years later that original coconut bread recipe is long lost, but I remember the flavour and texture of the bread perfectly.
This comes pretty close, even though I’m pretty sure the ingredients are a bit different. It’s more cake-like than anything but a totally acceptable snack without having to worry about crashing on sugar. Note that this is just lightly sweetened, but it’s mildly sweet thanks to all the coconut.
Ingredient Notes and Substitutions
- Coconut milk: the most important thing in this recipe is to use full fat coconut milk from a can, no substitutions. It won’t work with another, lighter milk.
- Shredded coconut: this should be unsweetened, and either shredded or desiccated, but not flaked.
- Coconut oil: a reader has noted that she’s made this with olive oil and it worked out, but I find that an oil that’s solid at room temperature makes for the best texture.
- Spelt flour: substitute plain white flour if preferred. I don’t recommend making this with gluten-free flour. I use either whole grain or light spelt, or a mix between the two, and both work well.
Step by Step
Step 1: mix the dry ingredients in a large bowl and set aside.
Step 2: add the milk and other wet ingredients to another bowl and whisk to combine.
Step 3: add the coconut milk mixture to the dry ingredients and mix until just combined.
Step 4: transfer to a greased loaf tin.
Step 5: bake the loaf until golden, about an hour.
Step 6: cool fully, preferably overnight, before slicing.
Greasing the tin instead of lining it with parchment results in a nicer, golden outside crust. You can line it if you prefer.
I always use beeswax wrap to wrap up any loaves or other baking and it works perfectly, without the plastic. You can also use a container of some kind if preferred. Much like pain d’epices, the loaf slices more nicely the following day, and has a more even sweetness.
If your loaf is crumbly or seems dry, it’s likely due to one of two reasons: either another type of milk was used, or the dry ingredient measurements were incorrect. I highly recommend using the weight measurements as flour in particular is so hard to measure accurately with cups.
Sometimes the coconut milk mixture can look a little curdled. This is usually due to the ingredients being a little cold, and the fat in the milk hardens a bit and floats. It will mix into the loaf, but if you’re worried, you can gently heat it to melt the cream.
A glass loaf tin, as pictured, typically needs the full 60 minute baking time and does cause a little extra browning around the edges – which I like. Thinner metal tins might require a little less baking time, but a skewer test (insert a wooden skewer, if no crumbs stick, the loaf is ready) is always helpful.
How to Store
Storage: cool completely before wrapping well. Keep the bread out at room temperature for up to three days.
Freezing: cool, then place the loaf in an airtight container. Freeze for up to three months. It does tend to crumble a little more when sliced after being frozen, but not too much.
- Use canned coconut milk: I have tried this with alternate milks (like oat milk) and they don’t work. You need the coconut milk to get the right texture.
- Use a whole can: make sure the can of coconut milk is 400 ml (13.5 oz.) and not one of the smaller versions. It should be at least 60% coconut solids in the ingredient list, and have no added ingredients other than coconut and water.
- Go for fresh: the nutmeg flavour is important, and freshly ground has by far the best taste.
More Coconut Recipes
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Triple Coconut Bread
- 340 grams spelt flour
- 110 grams unsweetened shredded coconut
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon nutmeg freshly ground
- ½ teaspoon sea salt
- 400 ml full-fat coconut milk one can
- 60 grams coconut oil melted
- 60 ml maple syrup or honey
- 1 teaspoon vanilla extract
- Preheat the oven to 180°C (350°F) 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.340 grams spelt flour, 110 grams unsweetened shredded coconut, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon nutmeg, 1/2 teaspoon sea salt
- Pour the coconut milk, oil, maple syrup, and vanilla 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.400 ml full-fat coconut milk, 60 grams coconut oil, 60 ml maple syrup, 1 teaspoon vanilla extract
- Place the coconut bread batter into the prepared loaf tin and bake on the middle rack in your oven for 55-60 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.
* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.