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Coconut Bread

4.98 from 34 votes

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 calls for just seven ingredients?

In fact, there is a good chance you might already have everything you need at home to make it right now.

With just five minutes of 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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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.

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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.
Cook Time 50 minutes
Total Time 50 minutes
Yield 10 – 13 slices
5 from 34 votes


  • 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


  • 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


The recipe was adapted from this Vegan Lemon Bread.

Have you made this recipe?

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Published on April 20, 2020

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    • Jason Sanford says

      Hi, sorry we have never tried it! For sure, I’d think you would have to play around with the liquid ratio for it to even have a chance of working. If you experiment, be sure to report back for the rest of us!
      Jason (media relations)

      • Lisa says

        I would love for Katie to try this with coconut flour and report the results/adjustments needed. I would like to make this using coconut flour, but don’t have a lot of time to experiment… thanks for considering it!

  1. Jody says

    For the 1 cup canned coconut milk, do we use just the cream part or cream mixed with the coconut water?
    I made it and accidentally used the whole can! I didnt see the “1 cup” for some reason. It still turned out but was a bit too moist inside despite cooking it 20 min longer than the 50 min

    • Jason Sanford says

      Both shaken together works. We haven’t tried, but I don’t see why doing straight-up coconut cream wouldn’t also work. In any case, glad yours turned out even with the extra liquid!
      Jason (media relations)

  2. MyLil Ramey says

    I plan to make this tomorrow or Thursday. Do you think adding some sweetened coconut flakes into the batter would work to add some coconut flavor?

    Made the vegan lemon loaf this was based on and it was great!


    • Kelsey MacConell says

      I have used monk fruit sugar every time and it is delicious! I used same amount. I’m about to make it again and am going to use Kefir, hoping that works too. Fingers crossed!

  3. María Cristina Malo says

    Hi, can you help me with a few tips to improve baking outcome?

    I used coconut milk but hardly tastes like coconut.

    I put coconut flakes in food processor but did not get a creamy-like substance.

  4. Laura says

    made w/ 1/2 oat 1/2 WW flour and ONLY 1.2 c sugar – so it wasn’t WHITE or overly sweet, but still dreamy.
    It was a HIT using as base for strawberry shortcake

    • Lindsey Nicole says

      5 stars
      Turned out great! After pouring half the batter into the loaf pan, I sprinkled a layer of toasted finely shredded coconut ontop and then covered with the remaining batter. When sliced, there’s a neat coconut ribbon running through the bread. Added a bit more coconut flavor! I also used the icing Katie recommends, and topped that with more toasted coconut, but will use a frosting and sweetened coconut flakes next time!

  5. Petuska says

    I made this into muffins and put the coconut butter inside like a filling, topped with some aquafaba frosting, yum!

  6. Martha says

    Love this recipe. Delicious flavor, moist and sweet enough without needing any additional frosting.

  7. Tracey Laureta says

    Hi! I’ve made twice now and the second one was better. I used a whole can of coconut milk with the second one (can’t remember if I did with the first), but it turned out perfect. I did let it cook about 8 minutes longer cause the toothpick was slightly wet. This is my new favorite bread and I’m just loving the coconut butter. I warm a piece of bread and then the coconut butter just melts perfectly. Oh I do love this recipe. Btw I tried the pineapple bread, but I prefer the coconut.

  8. Despo says

    Dear Katie, Guess what I had for breakfast? You delicious coconut bread. It is so moist and delicious. I made two loves with one can of coconut. It is so healthy and goes together really well and quickly. So delicious and just something different. I will be making this regularly. I love it. Thank you for a great recipe.

  9. JJ says

    I tried this with 2 cups of oat flour instead of normal flour twice and on both occasions it was so dense / looks uncooked in the centre. i tried to cook it for longer but it just became dry and unedible. I didn’t give up and tried it the third time with normal flour and worked just fine (amazing even). But not sure why it didnt with oat flour and whether its the amount/cooking time? as am planning to do more but always looking for healthier flour substitues.
    Thank u!

    • CCK Media Team says

      Oat flour is just a denser flour in general so will yield denser baked goods, but have you tried it with spelt flour? That flour seems to be the closest thing to white flour in baked goods while still being whole grain!

  10. 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.

  11. 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?

  12. 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!

  13. 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?

  14. 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?

  15. Barbara Laane says

    I just baked this bread today and love this recipe. I chose only to add the coconut flakes on top prior to baking the bread. My whole family really like the bread. It is light, fluffy, really delicious and not so sugary. Thank you, Katie, for a really outstanding recipe!

  16. Kelly Bragg says

    5 stars
    Tried this for the first time this evening. It will definitely NOT be the last time! The bread was moist and delicious. I sprinkled a bit of sweetened shredded coconut on top before baking. Fabulous!

  17. Jennifer Lilley says

    5 stars
    I did the same as someone else and accidentally put in the whole can of coconut milk. It wouldn’t cook all the way through but still tastes great. I will try this again with just one cup next time 🙂

  18. Mascha Feunekes says

    5 stars
    Lovely…did it with oat, greek yoghurt and palm sugar. My coconut milk was quite solid so had to wait and see how it came out but can’t stop eating it now

  19. Emilia Kaczorek says

    Hello there!
    I just wonder if I’d be able to add a drop or two of coconut extract to the dough, or if it would make the bread have a too strong coconut flavour. The thing is, I like coconut and hence would not mind if there would be a strong flavour of it in my bread. I just don’t want the flavour to be too overwhelming as too much of it can make the bread feel not tasty…

  20. Karm B. says

    5 stars
    I made it this morning and ate a small bite before heading to work. It smelled amazing and tasted wonderful!! Thank you so much for sharing this healthy breakfast/snack recipe! I’m so glad I found your website 🙂

4.98 from 34 votes (28 ratings without comment)

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