Coconut Bread

Ingredients

• 250 g (2 cups; see note)flour (spelt, white, oat or gluten-free plain flour; almond flour also works, but the loaf will not rise as well)
• 7.5 ml (1½ tsp)baking powder
• 3.75 ml (¾ tsp)salt
• 1.25 ml (¼ tsp)bicarbonate of soda
• 200 g (1 cup)sugar, or xylitol for a sugar-free version
• 240 ml (1 cup)canned coconut milk, light or regular
• 120 g (½ cup)plain yoghurt of choice, such as almond milk yoghurt
• to tastecoconut chips, optional, for sprinkling on top

Instructions

1. 1

   Prepare the tin

   Heat the oven to 175°C (350°F). Grease a 23 × 13 cm (9 × 5 in) loaf tin and line it with baking parchment.

2. 2

   Mix the dry ingredients

   Combine the flour, baking powder, salt, bicarbonate of soda and sugar in a large bowl.

3. 3

   Add the wet ingredients

   Whisk in the canned coconut milk and yoghurt until the mixture is just evenly combined.

4. 4

   Fill the tin

   Spread the batter into the prepared tin and sprinkle with coconut chips if using.

5. 5

   Bake the loaf

   Bake on the centre rack for 50 minutes, or until the loaf has risen and a skewer inserted in the centre comes out clean.

6. 6

   Cool and finish

   Leave the loaf to cool completely. Run a knife around the edges, turn it out on to a plate, and add a topping if desired: melted coconut butter, your favourite frosting, or a simple icing made by mixing 60 g (½ cup) icing sugar with 15 ml (1 tbsp) milk of choice.

What is coconut bread?

Coconut bread is a sweet, loaf-shaped bake, rather than a yeasted bread. This American-style version gets its coconut flavour from canned coconut milk, while yoghurt helps make the crumb soft.

Flour choices: The recipe works with spelt, white, oat or gluten-free plain flour. Almond flour can be used, but the loaf may not rise or hold its shape as well.

Nutrition and macros by portion

The nutrition label shows one serving as written: 130 calories, 0g protein, 0g carbs, 0g fat.

The flour and sugar provide most of the carbohydrates, while coconut milk contributes much of the fat; the yoghurt adds some protein. Pair a slice with fresh fruit and a protein-rich yoghurt or alternative to make a more balanced plate.

Choose the right coconut milk

Canned coconut milk: Use coconut milk from a tin, whether light or regular. Carton coconut drink is a different, thinner product and is not the specified ingredient here.

Yoghurt: Plain yoghurt adds moisture alongside the coconut milk. A plant-based option such as almond milk yoghurt keeps the loaf vegan.

Mix gently for a tender crumb

Dry ingredients: Whisk the flour, raising agents, salt and sugar together first so they are distributed through the batter.

Wet ingredients: Stir in the coconut milk and yoghurt only until evenly mixed. Avoid prolonged mixing once the flour is added, which can make the loaf denser.

Check for doneness

Centre test: The loaf should have risen, and a skewer pushed into its centre should come out clean. If it still carries wet batter, return it to the oven and check again shortly afterwards.

Cooling: Let the loaf cool completely in the tin before running a knife around the edge and turning it out. This gives the soft loaf time to firm up and makes it easier to handle.

Make the optional topping

Coconut finish: Sprinkle coconut chips over the batter before baking for a simple topping.

Icing: Once the loaf is cool, you can spread over melted coconut butter or your preferred frosting. For a quick icing, mix 60 g icing sugar with 15 ml milk of choice.

Serving ideas

Breakfast: Serve a slice plain, or alongside fruit and yoghurt for a more rounded plate.

Dessert: Offer the loaf as it is or with the optional icing. Cut it with a serrated knife to help keep the soft crumb intact.

Recipe notes & tips

• Use canned coconut milk rather than coconut drink from a carton.
• Bring the coconut milk and yoghurt to room temperature for easier mixing.
• Line the loaf tin with parchment so you can lift or release the loaf more easily.
• Mix the batter only until the ingredients are evenly combined.
• Test the centre with a skewer before taking the loaf out of the oven.
• Wait until the loaf is fully cool before slicing or adding icing.

Variations

• Add coconut chips: Sprinkle them over the batter before baking for a little texture.
• Try spelt flour: Use it in place of the white flour for a different flavour.
• Make it gluten-free: Choose a gluten-free plain flour blend as the recipe suggests.
• Use xylitol: Swap it for the sugar for the sugar-free option given in the recipe.
• Finish with icing: Mix 60 g icing sugar with 15 ml milk of choice and spread over the cooled loaf.

Common mistakes to avoid

• Using carton coconut drink: It is not the canned coconut milk called for; use coconut milk from a tin.
• Overmixing the batter: The loaf can become denser; stop as soon as the mixture is evenly combined.
• Expecting almond flour to rise: The recipe notes that it will not rise or look as attractive; choose another listed flour for a taller loaf.
• Skipping the skewer test: Check the centre and bake until the skewer comes out clean.
• Turning it out while warm: The soft loaf may break; cool it completely before releasing it from the tin.

How to store

Once completely cool, store the loaf in an airtight container at room temperature for up to 3 days, or refrigerate it for up to 5 days. Reheat individual slices briefly in a low oven or microwave, if you like.

Frequently asked questions