This unbelievably soft and cake-like vegan coconut bread is the perfect recipe to make for a healthy breakfast or dessert!
Can you believe this sweet coconut loaf calls for just seven ingredients?
In fact, there is a good chance you might already have everything you need at home to make it right now.
With just five minutes of prep work and so much delicious coconut flavor, the simple recipe is sure to put a smile on your face.
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Coconut Bread Ingredients
Well, two of them are baking powder and salt… so hopefully you already have those covered.
The other ingredients are flour, baking soda, sugar of choice, plain yogurt (such as dairy-free almond or coconut yogurt), and a can of coconut milk.
Because there’s already fat from the coconut, I decided to try not adding any oil to the recipe, and it still turned out perfectly light and fluffy – even better than I’d hoped!
What If I Don’t Have Coconut Milk?
If you don’t have a can of coconut milk, you can use your favorite milk of choice.
With that substitution, I’d recommend scaling the milk back to 3/4 cup and adding 1/4 cup oil so you don’t get the gummy texture often associated with fat-free baked goods (unless you like the gummy texture, in which case feel free to just sub the coconut milk for whatever milk you wish in an equal amount).
If you’re not using coconut milk and still want a coconut flavor, add 1/2 tsp coconut extract to the batter and/or use a coconut frosting on top.
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This is also a great recipe to bookmark and make for Mother’s Day brunch!
Since my mom lives in Texas, I’m sending the recipe to my dad and putting him to work this year.
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Above – watch the video of how to make coconut bread.
Coconut Bread
Ingredients
- 2 cups flour (see note)
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 1/4 tsp baking soda
- 1 cup sugar, or xylitol for sugar free
- 1 cup canned coconut milk, lite or regular
- 1/2 cup plain yogurt of choice, such as almondmilk yogurt
- optional coconut chips, to sprinkle on top
Instructions
- The recipe works with spelt, white, oat, or gf all purpose flour. It technically works with almond flour but won’t rise or look pretty. Be sure to use canned coconut milk, not the type in a carton.Preheat oven to 350 F. Grease a 9×5 loaf pan and line with parchment. In a large bowl, combine all dry ingredients. Whisk in remaining ingredients until just evenly mixed. Spread into the pan. Bake 50 minutes on the center rack, or until loaf has risen and a toothpick inserted into the center comes out clean. Let cool completely before going around the sides of the pan with a knife and inverting onto a plate. If desired, frost with melted coconut butter or your favorite frosting, or 1/2 cup powdered sugar combined with 1 tbsp milk of choice.View Nutrition Facts
Video
Notes
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Tried this for the first time this evening. It will definitely NOT be the last time! The bread was moist and delicious. I sprinkled a bit of sweetened shredded coconut on top before baking. Fabulous!
This made us so happy!
I did the same as someone else and accidentally put in the whole can of coconut milk. It wouldn’t cook all the way through but still tastes great. I will try this again with just one cup next time 🙂
Very easy to make and very easy to eat!
Lovely…did it with oat, greek yoghurt and palm sugar. My coconut milk was quite solid so had to wait and see how it came out but can’t stop eating it now
* not palm but coconut sugar (not enough coffee)
Hello there!
I just wonder if I’d be able to add a drop or two of coconut extract to the dough, or if it would make the bread have a too strong coconut flavour. The thing is, I like coconut and hence would not mind if there would be a strong flavour of it in my bread. I just don’t want the flavour to be too overwhelming as too much of it can make the bread feel not tasty…
I made it this morning and ate a small bite before heading to work. It smelled amazing and tasted wonderful!! Thank you so much for sharing this healthy breakfast/snack recipe! I’m so glad I found your website 🙂