coconut bread recipe
The Best coconut bread recipe
What makes this recipe special is how versatile it is. You can make it for everyday meals or treat it like a special occasion dessert—maybe even serve it with butter and honey for breakfast or as a side with soup. My kids love cutting it into slices and eating it straight from the loaf, and honestly, I don’t mind at all. The health benefits are pretty nice too—coconut milk adds healthy fats, and the whole grains keep it filling without being heavy. It’s not just a treat, it’s a way to eat better without sacrificing taste. Plus, it’s easy to make ahead, so you can have fresh bread on hand whenever you need it.
Coconut Bread with Honey Glaze
A moist and flavorful coconut bread infused with tropical notes, topped with a sweet honey glaze. Perfect for breakfast or dessert!
🥘Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ cup unsweetened shredded coconut
- 1 cup unsweetened coconut milk (full-fat)
- 1 large egg
- ⅓ cup melted butter or coconut oil
- 2 tbsp honey or maple syrup
- ½ cup honey
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1 tbsp powdered sugar (optional)
👨🍳Directions
-
1
Preheat oven to 350°F (175°C). Lightly grease a loaf pan with butter or coconut oil and line the bottom with parchment paper. -
2
In a large bowl, whisk together flour, salt, baking soda, and cinnamon. Set aside. -
3
In another bowl, mix coconut milk, egg, melted butter, and honey until smooth. Pour this wet mixture into the dry ingredients and stir until just combined (do not overmix). Fold in shredded coconut. -
4
Pour the batter into the prepared loaf pan and smooth the top. Place in the oven and bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean. -
5
While the bread is baking, prepare the honey glaze by mixing honey, butter, vanilla extract, and powdered sugar (if using) in a small saucepan over low heat until smooth and slightly thickened. -
6
Once the bread is done, let it cool in the pan for 10 minutes, then transfer to a wire rack. Brush the warm bread with the honey glaze while still slightly moist.
🔧Equipment
- Mixing bowls (2)
- Whisk
- Measuring cups and spoons
- Oven-safe loaf pan (9×5-inch)
- Mixing spoon
- Spray bottle with water (for greasing)
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra moisture, add ¼ cup Greek yogurt or sour cream to the batter.
- Substitute honey with maple syrup or agave for a vegan option.
- Let the bread cool completely before slicing to prevent a gummy texture.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Variations
- Add ½ cup chopped walnuts or pecans for a nutty twist.
- Mix in ½ cup grated zucchini or butternut squash for a healthier, veggie-infused version.
Watch Video Of How Coconut Bread with Honey Glaze Works
❓ Frequently Asked Questions About Coconut Bread with Honey Glaze
1. What is the best way to store coconut bread for freshness?
To keep your coconut bread fresh, store it in an airtight container at room temperature for up to 3 days. If you want it to last longer, refrigerate it for up to 5 days or freeze it for up to 3 months. To reheat, lightly toast slices or warm them in the microwave for 20-30 seconds.
2. Can I substitute coconut milk for coconut cream in this recipe?
Yes, you can use coconut milk instead of coconut cream, but the texture might be slightly different. For a creamier result, use a full-fat coconut milk (like canned coconut milk) and reduce it slightly in a saucepan before mixing with other ingredients. If you prefer a lighter texture, you can use coconut cream directly but ensure it’s well-shaken before using.
3. Why does my coconut bread turn out dense or dry?
Several factors can cause dense or dry coconut bread:
– Overmixing the batter can make it tough.
– Not enough moisture—ensure you’re using enough coconut milk or water to keep it moist.
– Underproofing the yeast (if using) can lead to a dense crumb. Let it rise fully before baking.
– Oven temperature issues—make sure your oven is preheated properly and check for consistent heat.
– Using too much flour—reduce flour slightly if needed for a softer texture.
4. Can I make coconut bread without yeast?
Yes! You can use a quick rise method with baking powder or baking soda instead of yeast. For a yeast-free version, replace the yeast with ½ teaspoon baking powder + ¼ teaspoon baking soda and mix well. Alternatively, use a sourdough starter (1:1:1 ratio of starter to flour to water) for a tangy, slightly denser texture.
5. How can I make this coconut bread extra moist and flavorful?
For extra moisture and flavor, try these tips:
– Add 1-2 tbsp of melted butter or coconut oil to the batter.
– Sweeten it further with an extra ¼ cup of sugar or maple syrup.
– Mix in ½ cup of shredded coconut (toasted for extra crunch).
– Boost flavor with 1 tsp vanilla extract, cinnamon, or a pinch of nutmeg.
– Use warm coconut milk (not cold) for better absorption.
– Let the batter rest for 10-15 minutes before baking to hydrate the flour.
