Vegan Coconut Bread

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. We decided to leave out the raisins and I didn’t add traditional spices, wanting 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?

1. Preheat oven 375 degrees F. Line a 9×5 loaf pan with parchment paper and lightly spray with oil. Set aside.
2. In a large bowl, mix brown rice flour, almond flour, sugar, baking powder, and salt.
3. In a medium bowl, combine coconut milk, ground flaxseeds, melted coconut oil, and vanilla. 
4. Stir the coconut milk mixture into the flours and stir until batter is creamy. Fold the coconut flakes into the batter.
5. Scoop batter into the prepared loaf pan. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
6. Transfer loaf pan to a cooling rack for 10 minutes. Remove coconut bread from the pan and place it on the wire rack to completely cool. 

Pro Tip For Gluten-Free Baking

1. Allow coconut bread to cool completely before slicing. 
2. Avoid over mixing the batter because there is no gluten that needs to be developed like a traditional batter.
3. Soy, almond, or other nut milk can be substituted for coconut milk.
4. 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
•  Persimmon Bread
• Vegan Cranberry Orange Bread
• Gluten-Free Banana Bread
• Vegan Gluten-Free Zucchini Bread

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Vegan Coconut Bread

Vegan Coconut Bread is a moist sweet bread with lots of coconut flakes and coconut milk for a delicious authentic coconut flavor. This recipe is also gluten-free. 

5 from 15 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: vegan coconut bread

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Servings: 10 servings

Calories: 353kcal

Equipment

• 1 8×4 loaf pan

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 to 375 degrees F. Line a 9×5 loaf pan with parchment paper and lightly spray with [coconut] oil. Set aside.
• Mix brown rice flour, almond flour, sugar, baking powder, and salt in a [large] bowl.
• Combine coconut milk, ground flaxseeds, melted coconut oil, and vanilla in a medium bowl.
• Stir the coconut milk mixture into the flour until the 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 the loaf pan to a cooling rack for 10 minutes. Remove the coconut bread from the pan and place it on the wire rack to completely cool.

Nutrition

Calories: 353kcal | Carbohydrates: 43g | Protein: 4g | Fat: 20g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 209mg | Potassium: 156mg | Fiber: 4g | Sugar: 21g | Vitamin C: 0.2mg | Calcium: 70mg | Iron: 1mg