coco bread recipe
The Best coco bread recipe
What I also appreciate is how natural and wholesome it is—no refined white flour, no extra sugar, just real ingredients that make a difference. The coconut adds a subtle sweetness and a light, airy texture that keeps it light yet satisfying. It’s great for meal prep too; we slice it fresh for toast or freeze extras to toast later. And honestly, it’s one of those recipes that feels like a little treat without being one—whether you’re serving it for a family gathering or just enjoying a quiet Sunday morning. Plus, it’s a great way to use up extra coconut milk or shredded coconut from other recipes.
Coconut Bread with a Tangy Tomato Glaze
A moist, lightly sweet loaf infused with tropical coconut and topped with a savory tomato sauce for a flavorful twist on classic bread. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- ½ cup unsweetened shredded coconut
- 1 large egg
- ⅓ cup melted coconut oil
- ⅓ cup honey or maple syrup
- ½ cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp dried oregano
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line the bottom with parchment paper. -
2
In a large bowl, whisk together flour, baking soda, salt, and shredded coconut. -
3
In a separate bowl, beat the egg, then stir in melted coconut oil, honey, and minced garlic. -
4
Combine wet and dry ingredients until just mixed. Pour into the prepared loaf pan. -
5
Preheat oven to 350°F. Bake for 50–60 minutes, or until a toothpick inserted comes out clean. -
6
While the bread bakes, heat tomato sauce with olive oil, oregano, salt, and pepper in a small saucepan until slightly thickened. -
7
Pour the glaze over the warm bread once it has cooled slightly.
🔧Equipment
- Mixing bowls
- Whisk
- Loaf pan
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Coconut Bread with a Tangy Tomato Glaze Works
❓ Frequently Asked Questions About Coconut Bread with a Tangy Tomato Glaze
How do I know when the coconut bread is fully baked?
Use a toothpick to test the center—it should come out clean. For extra assurance, check the internal temperature with an instant-read thermometer: the bread is done when it reaches 375°F (190°C).
Can I substitute fresh coconut milk for canned?
Yes, but use it sparingly. Fresh coconut milk is thicker, so you may need to reduce the liquid slightly in the batter by about ½ cup to avoid a soggy texture. If the recipe calls for canned, stick with that for consistency.
What if I don’t have a loaf pan?
Skip the pan entirely. Pour the batter into a greased 9×5-inch loaf pan or a 2-quart baking dish instead. For a freestanding loaf, line a 9×9-inch baking sheet with parchment paper and shape the batter into a loaf shape. Bake as directed.
Why does my coconut bread taste bland?
Blandness often comes from underdeveloped flavor. For richer taste, let the batter rest 30 minutes to 1 hour before baking—this allows the coconut to meld better. If you’re still unsure, add 1 tsp vanilla extract or a pinch of cinnamon to the batter.
How should I store leftover coconut bread?
Cool completely, then wrap tightly in plastic wrap or store in an airtight container. Keep refrigerated for up to 5 days. For longer storage, freeze slices in a single layer on a tray, then transfer to a bag. Reheat slices in a 350°F (175°C) oven for 5–8 minutes or toast them in a toaster.
