Coconut Bread Recipe

This Coconut Bread Recipe is a moist and fluffy loaf, which is made with light coconut milk and desiccated coconut. It’s a tropical twist on homemade bread, ready in about 3 hours and 30 minutes.

Coconut Bread Ingredients

• 1 x 7g sachet dried yeast
• 2 tablespoons runny honey
• 1 ripe banana
• 1 large free-range egg
• 800g strong bread flour, plus extra for dusting
• 1 x 400ml tin of light coconut milk
• 200g desiccated coconut
• unsalted butter, for greasing

How To Make Coconut Bread

1. Activate the yeast: In a small bowl, stir the yeast and honey into 200ml of tepid (lukewarm) water. Set it aside for a few minutes until it becomes bubbly and frothy.
2. Prepare wet ingredients: Peel and mash the banana in a bowl. Crack in the egg and beat them together until combined.
3. Mix the dough: In the bowl of a stand mixer with a dough hook, combine the flour, mashed banana mixture, coconut milk, desiccated coconut, and a small pinch of sea salt. Pour in the activated yeast mixture.
4. Knead the dough: Knead the dough with the mixer on a low speed for about 15 minutes until it becomes smooth and elastic. (If working by hand, knead on a floured surface for at least 10 minutes).
5. First proof: Cover the bowl with a damp tea towel and place it in a warm, draft-free spot for 1 hour, or until the dough has doubled in size.
6. Shape the loaves: Tip the risen dough onto a floured surface and knead gently for a minute. Divide the dough into two equal pieces and shape each into a loaf. Place them into two greased 13cm x 18cm loaf tins.
7. Second proof: Cover the tins with a damp tea towel and let them prove in a warm place for another hour, or until the dough has again doubled in size and risen above the top of the tins.
8. Bake the bread: Preheat the oven to 200ºC/400ºF/gas 6. Bake the loaves for 30 to 35 minutes, until the crusts are golden-brown and the bottoms sound hollow when tapped.
9. Cool and serve: Transfer the loaves to a wire rack to cool slightly before slicing.

Recipe Tips

• How do I know if my yeast is active? After a few minutes in warm water with honey, the mixture should look foamy or bubbly. If it doesn’t, your yeast may be old, and your bread won’t rise.
• Why isn’t my dough rising? The most common reasons are inactive yeast or a proving spot that is too cold. Make sure your water for the yeast is tepid (not hot, which can kill it) and find a warm, draft-free place for the dough to rise.
• How do I know when the bread is fully baked? The best test is to carefully remove a loaf from the tin and tap the bottom. It should have a distinct hollow sound. If not, it needs a few more minutes.
• Can I use full-fat coconut milk? Yes, using full-fat coconut milk will result in an even richer, softer, and more decadent loaf.

What To Serve With Coconut Bread

This bread is delicious on its own, but it’s especially good served warm with:

• A simple spread of butter
• A drizzle of honey or maple syrup
• Toasted and topped with mango, fresh mint, and a dollop of yogurt
• Fruit jams, especially pineapple or lime marmalade

How To Store Coconut Bread

• Room Temperature: Store the cooled bread in an airtight container or bread bag at room temperature for up to 4 days. Avoid the refrigerator, which can make it go stale faster.
• Freeze: This bread freezes beautifully. For best results, slice the loaf first, then wrap it tightly in plastic wrap and place it in a freezer-safe bag. It will keep for up to 3 months. You can toast slices directly from frozen.

Coconut Bread Nutrition Facts

• Calories: 350 kcal
• Carbohydrates: 55g
• Protein: 9g
• Fat: 11g
• Sodium: 150mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs