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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I loved this recipe! This was so soft and moist. One of the best I’ve made.
Dear Katie, Guess what I had for breakfast? You delicious coconut bread. It is so moist and delicious. I made two loves with one can of coconut. It is so healthy and goes together really well and quickly. So delicious and just something different. I will be making this regularly. I love it. Thank you for a great recipe.
Does anyone know if this freezes well and if so for how long? Thanks to anyone that can help!
It does! Slice and freeze for up to a month 🙂
Hi!
I tried this with 2 cups of oat flour instead of normal flour twice and on both occasions it was so dense / looks uncooked in the centre. i tried to cook it for longer but it just became dry and unedible. I didn’t give up and tried it the third time with normal flour and worked just fine (amazing even). But not sure why it didnt with oat flour and whether its the amount/cooking time? as am planning to do more but always looking for healthier flour substitues.
Thank u!
Oat flour is just a denser flour in general so will yield denser baked goods, but have you tried it with spelt flour? That flour seems to be the closest thing to white flour in baked goods while still being whole grain!
Is “regular canned coconut milk” the same as full fat? Or is there a difference?
Same thing! 🙂
Thank you!!
I impulsively baked this at 8 pm… and ended up eating like, half the loaf! It was sooo tasty, definitely recommend. If you accidentally use cold coconut milk, add hot water as needed (room temp ingredients guys!). I also added half a teaspoon of coconut extract to enhance the flavor, folded in dried cranberries and coconut flakes. This is definitely a recipe worth trying.
Thank you so much for making it!
Great recipe! Very yummy and moist. Thank you! How do I turn this into chocolate coconut bread? Can I just add in cocoa and if so, how much?
Hmm sorry we have not tried! If you want to experiment, perhaps try subbing out 1/4 cup of the flour with cocoa?
I made this today. I substituted maple syrup for the sugar since I am trying to leave processed sugar alone. I also made my own oat flour. I was too lazy to get out the blender to whiz the oats so I used a small electric chopper. It didn’t chop up the oats as fine as the blender would have but I like the coarser texture. It turned out really good!
1. Can this bread be made into regular or mini-muffins? If so, how long to bake?
2. Has anyone tried making this into cookies?
Hi Katie! I love your recipes so much – thank you for sharing!! Do you know of a sub for the yogurt?
Coconut cream works, or mashed banana if you want a banana flavor.
I don’t have coconut milk nor coconut extract. Was thinking about adding coconut flakes, would that work even if for a milder flavour? How would I go about it?
I meant shredded coconut, not coconut flakes.
Hi, would this work in a 19cm round cake tin? If so do I need to change the bake time?
Much appreciated
Danni
I just baked this bread today and love this recipe. I chose only to add the coconut flakes on top prior to baking the bread. My whole family really like the bread. It is light, fluffy, really delicious and not so sugary. Thank you, Katie, for a really outstanding recipe!
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 🙂