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Coconut Bread

This unbelievably soft and cake-like vegan coconut bread is the perfect recipe to make for a healthy breakfast or dessert!

Oil Free Coconut Bread Recipe

Can you believe this sweet coconut loaf has just SEVEN ingredients??

In fact, there’s a good chance you might already have everything you need at home to make it!

With just five minutes or prep work and so much delicious coconut flavor, the simple recipe is sure to put a smile on your face.

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Coconut Bread Ingredients

Well, two of them are baking powder and salt… so hopefully you already have those covered.

The other ingredients are flour, baking soda, sugar of choice, plain yogurt (such as dairy-free almond or coconut yogurt), and a can of coconut milk.

Because there’s already fat from the coconut, I decided to try not adding any oil to the recipe, and it still turned out perfectly light and fluffy – even better than I’d hoped!

What If I Don’t Have Coconut Milk?

If you don’t have a can of coconut milk, you can use your favorite milk of choice.

With that substitution, I’d recommend scaling the milk back to 3/4 cup and adding 1/4 cup oil so you don’t get the gummy texture often associated with fat-free baked goods (unless you like the gummy texture, in which case feel free to just sub the coconut milk for whatever milk you wish in an equal amount).

If you’re not using coconut milk and still want a coconut flavor, add 1/2 tsp coconut extract to the batter and/or use a coconut frosting on top.

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Chocolate Covered Katie Hiking

This is also a great recipe to bookmark and make for Mother’s Day brunch!

Since my mom lives in Texas, I’m sending the recipe to my dad and putting him to work this year.

Also Try These Easy Cinnamon Rolls

Above – watch the video of how to make coconut bread!

The Best Vegan Coconut Bread Recipe (Easy To Make)
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Coconut Bread

This soft vegan coconut bread is perfect for a healthy breakfast or dessert.
4.92/5 (12)
Total Time 50 minutes
Yield 10 – 13 slices

Ingredients

  • 2 cups flour (see note)
  • 1 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1/4 tsp baking soda
  • 1 cup sugar, or xylitol for sugar free
  • 1 cup canned coconut milk, lite or regular
  • 1/2 cup plain yogurt of choice, such as almondmilk yogurt
  • optional coconut chips, to sprinkle on top

Instructions

  • The recipe works with spelt, white, oat, or gf all purpose flour. It technically works with almond flour but won’t rise or look pretty. Be sure to use canned coconut milk, not the type in a carton.
    Preheat oven to 350 F. Grease a 9×5 loaf pan and line with parchment. In a large bowl, combine all dry ingredients. Whisk in remaining ingredients until just evenly mixed. Spread into the pan. Bake 50 minutes on the center rack, or until loaf has risen and a toothpick inserted into the center comes out clean. Let cool completely before going around the sides of the pan with a knife and inverting onto a plate. If desired, frost with melted coconut butter or your favorite frosting, or 1/2 cup powdered sugar combined with 1 tbsp milk of choice.
    View Nutrition Facts

Notes

The recipe was adapted from this Vegan Lemon Bread.
 

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4.92/5 (12)

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Published on April 20, 2020

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Reader Interactions

47 Comments

Leave a comment or reviewLeave a rating
  1. Elle says

    I impulsively baked this at 8 pm… and ended up eating like, half the loaf! It was sooo tasty, definitely recommend. If you accidentally use cold coconut milk, add hot water as needed (room temp ingredients guys!). I also added half a teaspoon of coconut extract to enhance the flavor, folded in dried cranberries and coconut flakes. This is definitely a recipe worth trying.

  2. Quyen says

    Great recipe! Very yummy and moist. Thank you! How do I turn this into chocolate coconut bread? Can I just add in cocoa and if so, how much?

    • CCK Media Team says

      Hmm sorry we have not tried! If you want to experiment, perhaps try subbing out 1/4 cup of the flour with cocoa?

  3. Krystal Reynolds says

    I made this today. I substituted maple syrup for the sugar since I am trying to leave processed sugar alone. I also made my own oat flour. I was too lazy to get out the blender to whiz the oats so I used a small electric chopper. It didn’t chop up the oats as fine as the blender would have but I like the coarser texture. It turned out really good!

  4. clrhodes2 says

    1. Can this bread be made into regular or mini-muffins? If so, how long to bake?

    2. Has anyone tried making this into cookies?

  5. LEORIB says

    I don’t have coconut milk nor coconut extract. Was thinking about adding coconut flakes, would that work even if for a milder flavour? How would I go about it?

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