This Triple Coconut Bread is made with coconut milk, coconut oil and shredded coconut; it’s a coconut lover’s dream! It’s also dairy free and topped with a tasty powdered sugar glaze for that added sweetness.
This triple coconut bread is one of those I-was-going-to-share-a-different-recipe-but-I-couldn’t-wait-to-share-this-recipe recipes. And yeah, that’s a thing. If you’re a coconut lover, you’re gonna wanna listen up because Miguel and I devoured this bread in approximately 24 hours. Mmmmmm nope, zero percent mad. Actually, I was quite excited that he liked it so much considering he claims he doesn’t “love” coconut.
Point #1: Spending too much money on cheap clothes
If you know one thing about me, it’s that I’m cheap, and still, I have to agree with this point. Just like anything that is of high quality, nicer and slightly more expensive clothing holds up better and lasts longer than cheap clothing. When I DO go shopping, I try to sway more towards Banana Republic or J. Crew rather than Forever 21 because, though the prices can be temping, it’s typically not worth it unless you’re only planning on wearing an outfit once or twice.
Point #2: Living vicariously through social media
I’m not going to lie, this is a tough one for me. I don’t know if “vicariously” is the right word, but I am constantly checking social media, whether it be Facebook, Instagram or Snapchat, and seeing all the cool things people are doing. Funny thing is, people rarely post “bad” things on social media, especially Instagram, so just keeping in mind that what you see is only a snippet of someone’s life is really important. Oh, and being genuinely happy for them—trust me, it’s so much better than being jealous.
Point #3: Taking your phone out at the dinner table
I HATE when other people do this so I really try my best not to. …except for the obligatory food photo, which is a food blogger’s obligation, so it’s totally ok.
Point #4: Saying yes to a second date you don’t want to go on
…though this doesn’t apply for me word-for-word, saying “yes” to things you genuinely don’t want to do can be a good thing! Many people consider themselves yes people and constantly find themselves stressed out, so just know that it’s ok to say no sometimes. In fact, it’s pretty rejuvenating. I happen to be the complete opposite where I say “no” all the time because I fear uncomfortable situations. …working on it.
Point #5: EVERYONE SHOULD EAT THIS COCONUT BREAD
Ok the article didn’t mention that last point, but I’m mentioning it because it’s true. Why is it called TRIPLE coconut bread, you ask? Because I wanted it to be super coconut-y so I made it with coconut milk, coconut oil and shredded coconut. The bread itself is pretty healthy, but the icing eh….not so much. It’s lots of powdered sugar with a little bit of milk and topped with TOASTED coconut. Can you just taste the coconut-y goodness? I hope so. This bread is great with a cup of coffee either at breakfast time or even after dinner. …or both, if you ask Miguel.
PS it’s actually impossible to make bread in under 30 minutes buuuut the prep time is 15 minutes MAX, which is pretty hassle free if you ask me.Print
Triple Coconut Bread
- Prep Time: 15 mins
- Cook Time: 1 hour
- Total Time: 1 hour 15 mins
- Yield: 1 loaf 1x
- 2 cups whole wheat flour
- 1/2 cup raw cane sugar*
- 1 1/2 cup shredded coconut (I used unsweetened)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 eggs
- 1 can (13.5 oz.) coconut milk
- 2 tbsp coconut oil, melted
- 1 tsp vanilla extract
- For icing:
- 1/2 cup powdered sugar
- 1 tbsp almond milk*
- For toasted coconut:
- 3/4 cup shredded coconut
- Preheat oven to 350°.
- Combine flour, sugar, coconut, baking powder, and baking soda together in a large bowl.
- In a separate bowl, whisk together eggs, milk, oil, and vanilla.
- Fold wet ingredients into dry ingredients and stir until everything is combined.
- Grease a 9×5 loaf pan with coconut oil before pouring batter into pan, pounding pan on countertop so the batter evens out.
- Place pan in the oven and bake for approximately 1 hour, placing a toothpick in the center to assure doneness.
- For the icing: combine sugar and milk together in a small both and mix with an electric mixer. Add more milk or sugar as needed. Place bowl in refrigerator and store until bread is ready to be iced.
- For toasted coconut: Place coconut on a baking sheet and “toast” coconut for 5-7 minutes or until coconut is golden brown. Place coconut atop icing once bread is done.
*With this little milk, the glaze will be pretty thick. If you want it to be thinner, add more milk 1 tbsp at a time. Likewise, if you want it to be thicker, add more powdered sugar
Adapted from The Sprouted Kitchen cookbook
Q: Do you have an “unhealthy” habit you’d like to break? Do you agree/disagree with any of the ones listed? Are you a coconut lover?