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Coconut bread recipe

Coconut bread recipe


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  • Recipes
  • Dish type
  • Bread
  • White bread

Tasty sweet bread, goes very well with pineapple jam.


Hertfordshire, England, UK

20 people made this

IngredientsServes: 2

  • 200g plain flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 100g sugar
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla
  • 125ml milk (can use coconut milk for stronger flavour)
  • 75g desiccated coconut

MethodPrep:10min ›Cook:1hr ›Ready in:1hr10min

  1. Preheat oven to 180 C / Gas mark 4. Grease a loaf tin.
  2. In a bowl mix together the flour, baking powder, salt and sugar. Mix in the egg and vanilla, then the milk and coconut until well combined.
  3. Pour batter into the prepared tin and bake in the preheated oven for 1 hour until bread is springy to the touch. Cool on wire rack.

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Reviews & ratingsAverage global rating:(7)

Reviews in English (6)

The 'bread' was quite dense, but had a wonderful coconut flavour to it. I wondered whether the recipe should have some butter/fat in it? Nevertheless, I enjoyed making and eating it and it was very easy to do.-13 Apr 2011

I loved this bread & I made the pineapple jam to go with it as suggested. Nice, clear, easy to follow instructions & a tasty tea time treat.I have put on my picture so you can see what it looks like.-18 Oct 2009

Not sure what I've done wrong, came out very crumbly.-26 Jan 2012


Hawaiian Coconut Pineapple Bread Recipe

I’m addicted to this tropical Pineapple Bread Recipe and all its glorious flavors. If you are looking for a dessert-like quick bread that’s sweet, dense, and moist, you’ve found the right place! When you try this pineapple coconut bread, you will be pleasantly surprised by the flavor combinations. It’s topped with a scrumptious toasted coconut and filled with sweet pineapple. What could be better than that? I knew the first time I tasted this Hawaiian bread recipe that it was going to be a family favorite. We can’t turn down those fun flavors, and I doubt you can either.


Are There Any Substitution Options?

Reader comments on our post have raised a few questions about substitutions. For example, several people have asked about the possibility of subbing out the shortening in favor of something else. If you don’t have shortening in the house, or just don’t want to use it, you can always use butter in its place. Or, as some have suggested, coconut oil.

Another question is about the buttermilk. Since buttermilk is not something everyone keeps on hand, you can actually make your own. Simply put 1 Tablespoon of vinegar into a measuring cup then fill to the one cup line with milk. Let it sit for a couple of minutes, then stir. Voila! Buttermilk substitution.

Be sure to use shredded coconut. We use the sweetened coconut flakes. Natural coconut flakes would work, it will just be less sweet.


Tips For How To Make Bread With Coconut Flour

You’re going to get this paleo coconut flour bread recipe down pat – promise! – because I’ve got lots of tips to make it perfect…

Feel free to change up the seeds a bit.

I used lots of different types of seeds in my low carb coconut flour bread recipe. It creates a variety of textures, and I had them all on hand anyway. But if you don’t, it’s no problem!

If needed, you can swap out seeds you don’t have with others that you do have. Just keep the sizes similar.

You’ll need to replace small seeds like chia, sesame and hemp with more small ones just like those. And, you can replace pumpkin seeds with additional sunflower seeds, or vice versa.

However, don’t use more large seeds than written, because the coconut flour bread will fall apart too easily.

Use butter for best flavor, or swap it out to make it dairy-free.

When you’re making low carb coconut flour bread, one of the biggest obstacles is avoiding a strong coconut flour. So, adding coconut oil to the mix isn’t the best idea as-is. This is why I used grass-fed butter instead.

However, if you are dairy-free or strict paleo, you’ll need to replace the butter with something. The best option is ghee if you can tolerate that. If not, go for a vegan butter-flavored coconut oil like this one. It doesn’t taste like coconut, unlike the regular kind.

Add xanthan gum for a chewier bread.

If you want to improve the texture of your keto bread with coconut flour, try adding a bit of xanthan gum. I left it out to make this more paleo-friendly and under 10 ingredients.

For those that are okay with adding xanthan gum, it does help with texture. The right amount is 1/2 tsp and you can add it to the dry ingredients.

Make sure the eggs at least triple in volume before adding them to the bread dough.

Another typical issue with most coconut flour bread recipes is that they are too dense. We counteract this by beating the eggs to triple their volume before adding them to the batter. And, remember to fold (don’t beat or stir!) when you incorporate them into the other ingredients, so that you don’t completely break them down.

Round the top of the coconut flour bread.

Bread made with coconut flour will not rise much. It’s very different from traditional bread made with wheat.

Until someone figures out how to make coconut flour bread rise, the next best thing is to add volume to the batter (see beating eggs above!) and rounding the top before baking.

Wait for the batter to get thick.

Coconut flour absorbs a lot of moisture, but it takes some time for coconut flour bread batter to thicken.

Here is how the bread looks before baking – notice the rounded top and and super thick batter:

Test internal temperature for doneness.

With low carb bread recipes, sometimes it’s hard to tell when they are done. If they contain ingredients to help with texture such as psyllium husk, flax seed meal, xanthan gum, or whipped egg whites, they can often pass the toothpick test but end up gummy inside.

This is why I prefer to have a secondary method of testing for doneness – internal temperature. For this particular paleo bread recipe with coconut flour, you know it’s done when the internal temperature is 170 degrees F.

Cover during baking if needed.

Usually, coconut flour bread is browned on top before it’s done inside. Simply tent it with foil and continue baking until done. The time when you need to cover can vary, but generally the total baking time stays close to the same.

Here is how browned the bread gets after baking:

Let the bread rest.

Like all low carb bread recipes, this coconut flour bread needs to rest after it comes out of the oven. This helps form its structure, so that it doesn’t fall apart.

Tempting as it might be to cut it right away, don’t! Wait for it to cool completely to room temperature – at least a few hours, or even overnight.


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Family and guests loved this bread - but all agreed it's a desert bread, not a dinner side dish (to accompany the islands pork tenderloin salad). Base for shortcakes would be perfect.

I made as directed and loved the result. Used as a base for mango/strawberry shortcake- had a little reduced OJ and butter left from my scallop dish - stirred in mango and topped. Very good

i enjoy the way in which this recipe looks i eaten it before with my children most of us enjoyed this we may have a family group gathering again and cook this recipe again soon that is one tasty recipe you have to check it out i guarantee you whatever you should this its very tasty

Wonderful! The right amount of coconut and chewy, rich texture. Almost like an almond bar.

This recipe is great! I followed recommendations from other reviews and added 1 cup buttermilk along with 1 cup yogurt. Instead of white sugar I added 1 cup of sucanat, which gave it a darker color and complimented the flavor of the coconut. The bread had a nice heavy, moist texture and tastes like caramel toasted coconut! Definitely making again.

After reading some of the other reviews, I made this using a cup of unsweetened coconut milk instead of water. Yum!

My whole family liked this bread. Just a touch sweet with a light coconut flavor. Due to earlier reviews regarding the consistency I made the following changes: I only had all-purpose flour instead of self-rising as the recipe calls for so I added 1 tsp of baking powder. Also, I used 1/2 cup of my vanilla creamer I use for coffee and 1/2 cup of milk. I added the milk mixture to the egg/butter/sugar mixture instead of adding it to the dry ingredients as called for. I then slowly added the dry to the wet. The bread came out with a great texture. Not to dry/crumbly and not to wet. I did, however, have to cook it 10 additional minutes and I did wait the complete 2 hours cooling time as suggested in the directions.

I have made this bread both ways according to the recipe and using buttermilk in place of the water. It doesn't make a lot of difference--either way, it is a crumbly bread that slices a lot better the next day. Goes great with the island pork tenderloin.

I made five loaves so I had an opportunity to try it a few different ways. I added more and less coconut. Milk and Butter in place of 1/2 of the water. In the end, I think the original recipe was the best. It was in deed crumbly but still tasted moist. I would recommend chopping the untoasted coconut. Either way, the flavor was fantastic!

Many of the reviews I read before making this bread commented on a dry product. I took the challenge and made the bread anyway. The first discrepancy I encountered was that 4 cups of sweetened coconut weighed 14.8 ounces and not 10 ounces which will yield a drier bread. I decided to follow the recipe and used 4 cups coconut but had to add 1 cup buttermilk to the batter. Instead of one large loaf, I made four mini loaves then stored loaves in a sealed container overnight. I found the bread dry so sliced the remaining loaves in thin slices and made biscotti which had a nice toasted coconut flavour. I will make this again but as a biscotti.

Excellent, be careful when toasting the coconut, keep checking it, because it burns easily. Try a piece in a toaster, it's great.

I watched my toasting coconut like a hawk and toasted all 4 cups. I also added milk instead of water and 3/4 cup of yoghurt. Instead of making bread, I poured the mix into muffin trays -- the result was amazing -- not crumbly at all, just divine!

I liked this a lot. I made it to go with the pork tenderloin salad. Definitely watch the cooking time on the coconut. I burned it the first time. I only needed about 13 minutes total.

Very Easy and tasty - made the house smell wonderful. I changed the recipe - i added 1cup sugar and 3/4 cup greek yoghurt to make it sweet and moist.

After reading all the reviews about crumbliness and people's success with buttermilk added, I made the recipe exactly as it is written but added 3/4 cup of whole plain yogurt (not the lowfat kind) and the bread turned out SCRUMPTIOUS. I did have to bake it longer, though, as it was denser with the added yogurt--figure on approx 20 mins longer than specified in the recipe, but check it often.

Great bread. Very Tasty but a bit crumbly. Maybe try a bit less coconut.

Very tasty. Refrigerated overnight and left at room temp during the day, served it with Island Pork Tenderloin Salad to rave reviews. Was alarmed by how many bowls/appliances this 5-ingredient recipe required, but worth it.

Absolutely delicious! Served with Caribbean Chicken Breasts and Mango Salad (both recipes available at this site.) Served to my book club, with enthusiastic reviews. Made the day before, wrapped in plastic wrap, refrigerated overnight, then brought to room temperature the next day. Served with a whipped honey butter. Prepared exactly as recipe specified. Big hit with the book clubbers!

Wow! This is good. Using the one-bowl method, I added 1 cup of coconut (not toasted) and enough buttermilk to form a soft batter. I baked it at 400 for about 25 minutes. My guests loved it and wanted the recipe. The texture was perfect.

Followed the recipe exactly--when bread cooled I wrapped it in clear wrap, refrigerated it and serve it next day after bringing it to room temperature. NO crumbs at all--everyone loved it --served it with the caribbean pork tenderloin--lovely presentation

Made the recipe exactly. Had to laugh at the instruction to "whisk" 1 cup of water with 2 cups flour. Of course it took a spoon. After all ingredients were combined, it just was not mixing well with spoon, so I kneaded it by hand till it was mixed thru. Sliced it right after cooling with a very thin serrated knife. Everyone loved it--and crumb was not a problem. I think the hand kneading helped.

This was really gross. I thought it tasted like it was from a box, a box that had been laying around the pantry for a few years.

I read all the reviews first to know that the bread was crumbly - and infact it was, so I'm thinking maybe extra egg-whites will bind it better next time. I made the recipe work-for-word and aside from being difficult to cut, it was fabulous. Not sweet, lots of good flavor. A "keeer" my husband says.

Easy recipe with great results. After reading all the comments about how dry and crumbly this was, I added a cup of buttermilk in addition to the cup of water when putting the batter together. Baked it to a golden brown on top, and then wrapped it in plastic wrap before it was totally cool to retain just a bit of moisture. I left it to sit for a day, and it was absolutely perfect. I also reduced the sugar to 1/3 cup, and it was okay, but I think I'll use the full 1/2 cup next time as it could have been a little sweeter.

A decent, simple, sweet bread. Probably won't make it again since it was a bit too crumby for my taste.


Coconut bread recipe - Recipes

2 lb Self Rising Flour
1 lb brown Sugar
3/4 lb Butter
1/4 lb Shortening (optional)
1 grated coconut (approx 3 cups)
1 tsp Salt
2 tsp Vanilla
1 tsp nutmeg
Raisins - Optional
Cherries - Optional

Makes approximately 3 medium sized breads

Ingredients

1/2 cup grated coconut
2 tbs Sugar
1 tsp essence
2 tbs water

&bull Put all ingredients in small pan & place on low fire
&bull Stir continuously for approximately 3 mins or until sugar is dissolved.

&bull Preheat oven to 350 degrees
&bull Mix all dry ingredients together (except fruit)
&bull Mix butter & Shortening into mixture, using fingers, until mixture resembles large bread crumbs
&bull Add fruit to mixture
&bull Use enough liquid to bind mixture together. This could be coconut water, milk or just plain water.
&bull Knead dough for a few minutes. The longer you need the dough, the firmer the bread becomes. Sweet bread is traditionally a firm bread, but some people like it soft & crumbly. The choice is yours.
&bull Grease & flour loaf pan
&bull Fill pan halfway with dough
&bull Place a slender line of coconut filling lengthwise down middle of dough.
&bull Put remaining dough on top
&bull Cut light crisscross pattern on top with a knife for decoration (optional)
&bull Bake for 30-45 minutes or until an inserted knife comes out clean.

Tip
For a crisper top, place a small pan with water at bottom of oven while baking.


Coconut Bread

Coconuts are synonymous with islands, and the Bay Islands are no exception! Not only can you find coconut trees in abundance here, but you’ll find an abundance of dishes infused with coconut in some way. We use coconut milk, coconut oil, and the coconut meat in many different island recipes, both savory and sweet dishes alike! But there is one coconut recipe that stands out above all others, and that is — Coconut Bread!

Coconut bread uses coconut milk and coconut oil in the dough. Back in my grandmother’s day, they made their coconut milk and coconut oil from scratch. Which was no doubt much healthier than our modern versions, but it was certainly a whole lot more work! I can recall my grandmother husking two coconuts to shred on a large homemade grater. Then after grating the coconuts, she poured water over the “coconut thrash” and squeezed it continuously to extract the milk. This process alone could have taken an hour or more, just to get a few cups of coconut milk.

Fortunately for us, we have coconut milk readily available right on the grocery store shelves or even on Amazon.com!

Canned coconut milk is what I’m using in this recipe today for a modern take on the classic coconut bread!


Pandan Coconut Bread Recipe

Its been a while since I baked items such as brownies and cookies. I assure you that after this Pandan Coconut Bread recipe, those recipes will be coming your way!

Let me first start off by describing how awesome these Pandan Coconut Bread tastes like.

On top of having a not-to-be missed aroma from the Pandan added, there’s an additional richness from the coconut milk. It is also extremely fluffy and soft yet with a nice bite to it that you will find it effortless to eat and wanting more!

Then here comes my little secret! I like to serve my Pandan Coconut Bread with a nice serving of kaya (also known as coconut jam) as well as a serving of desiccated (or shredded) coconut. Dip it in kaya and then the shredded coconut and I assure you that you will be the most popular person in the party!

However, there is sure to be a challenge behind such goodness. I am glad to assure you that the challenge here is slight. You will face it, very likely, in the final step when you shape these bread.

When we use coconut milk in these buns, it makes the dough slightly sticky.

Fret not, you can either coat the dough while shaping, or to generously coat your hands with bread flour. This will prevent it from sticking to your hands while facilitating the shaping procedure.

Another point that I would like you to take note will be the usage of Pandan. I prefer to use Pandan extract for the convenience. However, what if you are using Pandan juice?

To solve that problem, simply let the freshly Pandan juice sit overnight in the refrigerator. When you are ready to make these buns, take 15-20ml of the concentrated layer at the bottom. Also reduce the amount of milk by 10ml to compensate for the additional liquid from the Pandan juice. Do adjust accordingly on how much Pandan you are using as there are varying yields from blending!

Without further ado, let me present the recipe for these amazing Pandan Coconut Bread!

Fluffy Pandan Coconut Bread Recipe
by Javier Tan June-01-2019

An aroma from the Pandan, a richness from the coconut milk. This is an amazing Fluffy Pandan Coconut Bread recipe that will be sure to please!


Recipe Summary

  • 2 cups flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ teaspoon grated nutmeg
  • ½ teaspoon ground cinnamon
  • ¼ cup raisins
  • ½ cup brown sugar
  • 1 ¼ cups grated coconut
  • 1 cup water
  • 1 large egg
  • 4 ounces butter, melted

Combine first 7 ingredients in a large bowl. Process coconut and water in a food processor or blender until finely grated add egg, and process. Stir coconut mixture and butter into flour mixture just until moistened. Pour into a lightly greased 9- x 5-inch loafpan lined with parchment paper. Bake at 350° for 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack remove bread from pan. Cool completely on wire rack.


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