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 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. About 20 years later that original coconut bread recipe is long lost, but I remember the flavour and texture of their 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.
For some more fantastic low-sugar quick bread recipes, try this coconut banana bread sweetened with fruit, easy spelt banana bread, or date-sweetened vegan carrot bread.
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.
Recipe Notes
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.
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.
Newsletter
Expert Tips
- 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
Egg-Free Coconut Macaroons
Homemade Bounty Bars
Coconut Panna Cotta
Vegan Coconut Cake with chocolate frosting
If you make this Vegan Coconut Bread or any other quick bread recipes on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.
Triple Coconut Bread
Ingredients
- 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
Instructions
- 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 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.
Notes
* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Gabrielle says
I made this for the second time this weekend (finally got some spelt flour) and just want to leave a note that it’s delicious! It reminds me of a healthier version of the coconut tarts we eat in The Bahamas. This time around I added a generous tbsp of chia seeds. Neither time have I had coconut oil, but the coconutty flavour is pronounced even with just two types of coconut. (I used olive oil instead) Thanks so much, this makes breakfast a treat!
Auj says
Hi, could I use full-fat cow’s milk instead of the coconut milk?
Alexandra says
I think it would work fine, but I haven’t tried it. Should be okay though.
Shernelle says
Can I use gluten free flour, if I don’t have spelt flour?
Alexandra Daum says
I’ve never tried it, and I probably wouldn’t recommend it for this recipe. You could try a good GF blend but I think the bread would be crumbly. If you can eat wheat, I’d sub another type of flour that contains gluten instead.
Gabrielle says
Hi Alexandra, do you think this would work with oat flour? I’m still spelt-less but wondering if I can grind up some oats instead of using AP flour.
Alexandra | Occasionally Eggs says
I don’t think it would, I’m afraid. I’ve never tested with a GF flour myself and I think 100% oat would make it really dense and heavy. Any gluten-containing flour (whole wheat, einkorn, kamut, pastry flour, rye) will work though if you have anything like that!
Linessa says
Hi I tried making this following the recipe measurements but the batter came out dry…came out more like a dough… Is it supposed to be that dry?
Alexandra | Occasionally Eggs says
Hi Linessa, if you didn’t make any substitutions at all, it might just be that your flour was densely packed. If it’s coming out dry using the recipe exactly as written, you might want to try using weights instead of volume measurements. The batter is not really pourable but it’s definitely not dry.
Serah says
Hi,
Would you be able to add fruit to this like chunks of mango or would it change the texture too much (i.e might not set/bake properly because the amount of liquid would increase? Thanks
Alexandra | Occasionally Eggs says
Hi Serah! I think it’d work but you might want to add a couple extra tablespoons of flour to make up for the extra liquid. Dried fruit would certainly be fine – but I think mango sounds delicious.
Myriam says
I tried with half spelt flour half buckwheat flour and added 1/3 cup chia seeds. It was good 🙂
Alexandra | Occasionally Eggs says
So happy to hear that, thanks Myriam!
Tara Z says
Typing while I have a slice- it is missing sweetness, but I love that it isn't chokingly sweet its quite mild and the coconut flavour makes up for it. I think it would've worked better with a bit of applesauce to add some moisture and binding (mine didn't cut as nicely as Alexandra's) but its still lovely :)))
Francine says
I love coconut. I will try this for sure! Thank you so much!