I have been wanting to make a coconut bread recipe for my website for quite a while now. I grew up enjoying a coconut sweet bread recipe called Toto, that is a dense coconut bread with cinnamon and nutmeg flavors, and sometimes added raisins.
I love making quick bread recipes, I find them easy to make and they come together quickly, like my Strawberry Banana Bread, Vegan Mango Bread, and Pineapple And Blueberry Bread.
Vegan Coconut Bread
This coconut bread recipe is very moist, more like a cake. I decided to leave out the raisins and I didn't add traditional spices. I wanted the coconut flavor to shine.
I decided not to add a glaze to my bread, it was sweet enough, very flavorful, and it was one less step to do. If you decide to prepare a glaze you can easily mix 1 tablespoon of coconut milk with 1/2 cup of powdered sugar. Drizzle coconut glaze over the coconut bread.
To prepare your own powdered sugar, add organic cane sugar to the bowl of a high-speed blender. Cover blender and process until sugar transforms into a powder.
How Do You Make Coconut Bread?
- Preheat oven 375 degrees F. Line a 9x5 loaf pan with parchment paper and lightly spray with oil. Set aside.
- In a large bowl, mix brown rice flour, almond flour, sugar, baking powder, and salt.
- In a medium bowl, combine coconut milk, ground flaxseeds, melted coconut oil, and vanilla.
- Stir the coconut milk mixture into the flours and stir until batter is creamy. Fold the coconut flakes into the batter.
- Scoop batter into the prepared loaf pan. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Transfer loaf pan to a cooling rack for 10 minutes. Remove coconut bread from the pan and place on the wire rack to completely cool.
Pro Tip For Gluten-Free Baking
- Allow coconut bread to cool completely before slicing.
- Avoid over mixing the batter because there is no gluten that needs to be developed like traditional batter.
- Soy, almond, or other nut milk can be substituted for coconut milk.
- Try to follow the recipe as written at least for the first time before you substitute ingredients, it is not as easy as traditional recipes. For example, swapping cassava flour or coconut flour for wheat flour can ruin your recipe.
Does Coconut Bread Need To Be Refrigerated?
If you consume the coconut bread within 2-3 days it is fine, after that it needs to be refrigerated in an airtight container.
Here are more of my favorite Bread Recipes:
- Jamaican Spiced Bun
- Vegan Persimmon Bread
- Vegan Cranberry Orange Bread
- Vegan Gluten-Free Banana Bread
- Vegan Gluten-Free Zucchini Bread
Nutrition
- Energy:
- 334 kcal / 1396 kJ
- Fat:
- 23 g
- Protein:
- 4 g
- Carbs:
- 29 g
Cooking Time
- Preparation:
- 10 min
- Cooking:
- 1 h
- Ready in:
- 1 h 10 min
Ingredients
- 1 1/2 cups brown rice flour
- 1/2 cup almond flour
- 1 cup organic cane sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 (15-ounce) can coconut milk
- 2 tablespoons ground golden flaxseeds
- 1/3 cup coconut oil, melted
- 2 teaspoons vanilla
- 1 1/2 cups coconut flakes
Instructions
- Preheat oven 375 degrees F. Line a 9x5 loaf pan with parchment paper and lightly spray with oil. Set aside.
- In a large bowl, mix brown rice flour, almond flour, sugar, baking powder, and salt.
- In a medium bowl, combine coconut milk, ground flaxseeds, melted coconut oil, and vanilla.
- Stir the coconut milk mixture into the flours and stir until batter is creamy. Fold the coconut flakes into the batter.
- Scoop batter into the prepared loaf pan. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean
- Transfer loaf pan to a cooling rack for 10 minutes. Remove coconut bread from the pan and place on the wire rack to completely cool.
This is my first time commenting so I must tell you that I am just loving your recipes since I found your site this year! I have tried about a dozen of them so far! You and I are on first name basis, lol.. Do you think I can use coconut flour instead of the brown rice flour?
Nice meeting you Sandy, thank you very much for your kind words. I am so happy you are enjoying my recipes. Sandy, I have to confess that I have a 5-pound bag of coconut flour sitting in my pantry for a very long time. I rarely use coconut flour, since it responds so differently in baked goods compared to oat flour, sorghum or rice. I keep telling myself that I need to utilize it. So I really don’t know if you will get favorable results with it, if you happen to try it, please let us know if it worked.
Yes, I am enjoying them truly… so I am SDA (plant based), of Jamaican descent and gluten free so Im just feeling like your website is tailor made for me! :)
I really wanted to make this coconut bread but I did not have any brown rice flour left so I used 1 cup of gluten free flour and 1/2 cup of coconut flour instead, it was great! However, I will have to try it again when I get brown rice flour. I realize it acts differently so I decided to try it with a mostly mix of gluten free flour. I am pretty new to baking, especially with various flours so I am trying things out… Thanks for your timely response! Btw, I purchased your recipe book and its great as well! I have been sharing your site with other homeschool mommies I come in contact with.
Thank you Sandy for your support, we have so much in common. So amazing, I’m so happy for God’s leading! I am a third-generation SDA, Jamaican, gluten-free vegan, and a homeschool mom. Thank you very much for sharing my site, many blessings to you and your family.
Can I substitute Almond Milk for the Coconut Milk?
Yes, you can Trini, although it doesn’t enhance the coconut flavor.