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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can i use applesauce instead of yogurt? Or is there something else I can use?
Any nondairy yogurt, mashed banana, or the thick part from a can of coconut milk or coconut cream 🙂
Thanks!
Hello
Can you use Coconut Flour to make it Keto Friendly
Hi, sorry we have never tried it! For sure, I’d think you would have to play around with the liquid ratio for it to even have a chance of working. If you experiment, be sure to report back for the rest of us!
Jason (media relations)
I would love for Katie to try this with coconut flour and report the results/adjustments needed. I would like to make this using coconut flour, but don’t have a lot of time to experiment… thanks for considering it!
You need much more milk
This looks delish and I can’t wait to try! Thanks for sharing such yummy recipes xo
For the 1 cup canned coconut milk, do we use just the cream part or cream mixed with the coconut water?
I made it and accidentally used the whole can! I didnt see the “1 cup” for some reason. It still turned out but was a bit too moist inside despite cooking it 20 min longer than the 50 min
Both shaken together works. We haven’t tried, but I don’t see why doing straight-up coconut cream wouldn’t also work. In any case, glad yours turned out even with the extra liquid!
Jason (media relations)
I plan to make this tomorrow or Thursday. Do you think adding some sweetened coconut flakes into the batter would work to add some coconut flavor?
Made the vegan lemon loaf this was based on and it was great!
Thanks!
Stirring in some coconut flakes would be wonderful!
This is one of the best recipes I’ve made! Super moist even with gluten free flour (King Arthur).
Turned out perfect! Added toasted coconut on top. Thanks for the great recipe!
Thank you so much for making it. I love the picture 🙂
What did you use for the frosting in the pictures? It looks luscious!
Could you swap white sugar for coconut sugar or monk fruit?
Sorry we have not tried. Be sure to report back if you experiment!
Jason (media relations)
I have used monk fruit sugar every time and it is delicious! I used same amount. I’m about to make it again and am going to use Kefir, hoping that works too. Fingers crossed!
Hi, can you help me with a few tips to improve baking outcome?
I used coconut milk but hardly tastes like coconut.
I put coconut flakes in food processor but did not get a creamy-like substance.
made w/ 1/2 oat 1/2 WW flour and ONLY 1.2 c sugar – so it wasn’t WHITE or overly sweet, but still dreamy.
It was a HIT using as base for strawberry shortcake
Turned out great! After pouring half the batter into the loaf pan, I sprinkled a layer of toasted finely shredded coconut ontop and then covered with the remaining batter. When sliced, there’s a neat coconut ribbon running through the bread. Added a bit more coconut flavor! I also used the icing Katie recommends, and topped that with more toasted coconut, but will use a frosting and sweetened coconut flakes next time!
That is suppose to say 1/2 c sugar not 1.2
I made this into muffins and put the coconut butter inside like a filling, topped with some aquafaba frosting, yum!
Love this recipe. Delicious flavor, moist and sweet enough without needing any additional frosting.
Hi! I’ve made twice now and the second one was better. I used a whole can of coconut milk with the second one (can’t remember if I did with the first), but it turned out perfect. I did let it cook about 8 minutes longer cause the toothpick was slightly wet. This is my new favorite bread and I’m just loving the coconut butter. I warm a piece of bread and then the coconut butter just melts perfectly. Oh I do love this recipe. Btw I tried the pineapple bread, but I prefer the coconut.
What did you use for the frosting?
Hi, it’s the frosting written out in the post commentary of this recipe (under the fourth photo in the post): https://lett-trim.today/pumpkin-cupcakes-recipe/%3C/a%3E%3Cbr /> Then she used very lightly toasted coconut.