Vegan coconut bread made with shredded coconut, coconut oil, and coconut milk. This is a lighter twist on the Caribbean classic quick bread, sweetened with honey.
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.
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.
Notes
• Greasing the tin instead of lining it with parchment results in a nicer, golden outside crust. You can line it if you prefer.