Coconut Bread
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This Coconut Bread is made with coconut milk, coconut oil AND shredded coconut; it’s a coconut lover’s dream! It’s also gluten free, dairy free and topped with a tasty powdered sugar glaze for added sweetness.
This coconut bread is a recipe that I was planning on sharing much later in the month, but I just couldn’t wait any longer. If you’re a fan of coconut, you’re going to want to listen up because we devoured this bread in approximately 24 hours. Yes, it’s that good.
I’m a huge fan coconut (see: my vegan coconut cake and my coconut cookies), but this bread is my absolute favorite. But, you’ll have to try it for yourself to see what all the fuss is about!
Recipe features
- It’s made with coconut milk, coconut oil and shredded coconut, so it’s loaded with coconut flavor
- It uses oat flour, so it can easily be made gluten free
- The glaze on top adds a nice hint of sweetness to this bread recipe
Ingredient notes:
Oat flour – To make homemade oat flour, simply add rolled oats to you blender and blend until they’ve turned into flour — it’s that simple!
Shredded coconut – I like using unsweetened shredded coconut to keep the bread a little less sweet, and then adding the glaze for more sweetness. Alternatively, you could use sweetened coconut and omit the glaze if you prefer.
Cane sugar – Or sub coconut sugar.
Eggs – Since this recipe is gluten free, I’ve found that using regular eggs works better than flax eggs. With that said, you can use flax eggs to keep this vegan, but the texture will be slightly different.
Step-by-step instructions
This bread recipe is pretty straight forward, but let’s walk through it.
Step 1: Combine dry ingredients: Mix the oat flour, sugar, shredded coconut, baking soda, and baking powder together in a bowl.
Step 2: Combine wet ingredients: In a separate bowl, whisk the eggs, coconut milk, and vanilla together. Then, stir in the room temperature melted coconut oil.
Step 3: Pour batter into bread pan. Grease an 8×4 bread pan with coconut oil (or line with parchment), then pour batter into pan and bake the bread for 45-50 minutes, or until a toothpick comes out clean.
Tips and tricks
- I folded the wet and dry ingredients together with a rubber spatula, but you can use a hand mixer if you prefer.
- Wait until the bread cools before adding the glaze and slicing.
How long will this last?
This bread will stay fresh for up to 3 days at room temperature.
Do I have to add the glaze?
Nope! The glaze makes this bread a little bit sweeter, so if you don’t want it super sweet, simply omit the powdered sugar glaze.
More delicious bread recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Coconut Bread
Ingredients
- 2 2/3 cups oat flour
- 1/2 cup cane sugar
- 1 1/2 cup shredded coconut, unsweetened
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 2 tbsp coconut oil, melted and cooled to room temperature
- 2 eggs
- 13.5 oz. coconut milk, (1 can)
- 2 tsp vanilla extract
For the glaze:
- 1/2 cup powdered sugar
- 1 tbsp almond milk, or milk of choice
Instructions
- Preheat oven to 350°. Line an 8×4 bread pan with parchment paper and set aside.
- Melt the coconut oil in the microwave and set it aside; allow it to come to room temperature.
- Meanwhile, combine the oat flour, sugar, shredded coconut, baking powder, and baking soda together in a bowl.
- In a separate large bowl, whisk together the eggs, milk and vanilla; then, stir in the cooled coconut oil.
- Pour the dry ingredients into the bowl with the wet ingredients and stir until everything is combined.
- Pour the batter into the prepared bread pan, then bake the bread for 45-50 minutes, or until a toothpick comes out clean. Leave the bread in the pan for 10 minutes, then remove it and transfer it to a cooling rack. Wait for the bread to cool before adding the glaze.
- For the glaze: whisk the powdered sugar and milk together in a small bowl, then drizzle it over the bread. Slice and enjoy!
Notes
Nutrition
Hi, can i use less sugar in this bread, i have to be very careful how much sugar my husband consumes, could i cut it down to 1/3 cup & we only use coconut sugar? Also i can only use unsweet coconut, should i use the big flakes or small shredded, i have both? Do you think it will be just as delicious? Also, i would love to add chocolate, but again can only use unsweet baking chocolate, what do u think? Thank you for your help!✌❤🌞
I wouldn’t recommend cutting too much sugar out as the bread texture may not turn out correctly. If you want to reduce the sugar to 1/3 cup, I’d add in 1/3 cup of applesauce as well. With that said, this coconut bread recipe isn’t one of the healthier ones on my site — if you’re looking for a low-sugar and paleo-friendly bread recipe, you should check out my paleo banana bread: https://thealmondeater.com/paleo-skillet-banana-bread/
Bread looks yummy.
Please what quantity of coconut oil was used in the recipe, as it wasn’t stated.
Thank you
Hi the heading on the recipe says ‘with coconut oil’ however there isn’t any oil mentioned in the ingredients list/recipe?
I made this bread with chocolate chips mixed in this morning, and it’s delicious! Super fluffy and full of a lovely but subtle coconut flavor. Since I added chocolate, I reduced the sugar to 1/3 cup and found the level of sweetness was perfect for a snack/breakfast bread. Thanks for the great recipe!
Love the addition of chocolate chips — so happy you liked the recipe!
Hi, could I use something else instead of the coconut millk? Like Greek yoghurt or full fat (whole) milk? If so, how much would I use?
Yes! It won’t taste as coconut-y, but you can use whole milk. If you go that route, I’d use 1 1/2 cups.
This Looks SO YuMMM! Thanks for posting!
Thank you for sharing this! Anything coconut is the best 😉
Amen to stop living vicariously through social media!! It’s hard to avoid the comparison game, but when we do, it feels so much better 🙂
Triple coconut errythannnng.