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Luscious Coconut Bread

What you need: 

1 cup unsweetened coconut
2 cups unbleached flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup nondairy milk (I use soy)
1 1/2 teaspoons Ener-G Egg Replacer + 2 tablespoons water
2 tablespoons canola oil
2 tablespoons unsweetened applesauce
3/4 cup sugar
1 teaspoon vanilla

What you do: 

1. Preheat the oven to 350 degrees Fahrenheit. Toast the coconut in a dry skillet on medium heat until it begins to brown. Stir a few times, to brown evenly and prevent burning. Keep a close eye on the toasting coconut because it'll burn quickly after it begins to brown. Immediately remove from heat when it browns. Lightly grease a bread pan.
2. In a bowl, combine the dry ingredients, including toasted coconut. In a separate bowl, mix together the wet ingredients. Add wet ingredients to dry ingredients, and stir until blended.
3. Pour into prepared bread pan, and bake until a toothpick comes out clean and loaf is lightly browned (about 45 minutes). Remove from pan and cool on a wire rack.

Preparation Time: 
10 minutes, Cooking time: 45 minutes
Cooking Time: 
45 minutes
Servings: 
1
Recipe Category: 

SO HOW'D IT GO?

I made the mistake of adding the sugar with the wet ingredients...which I think made my bread a little more dense but it still tastes pretty good! The crust is crunchy but the inside is moist. The coconut flavor is quite strong so I'm glad I didn't add some coconut extract like I was thinking of doing.

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Very Good.
I used coconut milk instead of soy, 2/3 C of sugar, no oil, and a handful of ground flax. Turned out just right. Still quite sweet nice and moist and very good flavor!

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I've had this in my recipe box for awhile and I finally made it last night.  Mostly because I saw Kryskagan's review of subbing coconut milk for soy milk.  I remembered I had an open can of coconut milk in the fridge so I thought this would be a good way to use it.  It tastes wonderful.  The only problem was that it took an extra 10 minutes to cook the inside and by that time the outside was overcooked.  When it cooled it got hard.  I think maybe my bread pan was too small.  Otherwise, I love it. 

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I made this for breakfast.  I subbed lite coconut milk for the soy milk.  This recipe is awesome.  Our 20 month old son loves it.  Thanks!

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:)>>>

Delicious

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This bread is great.  I thought it was going to be a hassle to toast the coconut, but it wasn't bad at all. I like the sweetness, as the bread makes a good snack when I'm craving sweets.  Thanks!

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This was sooooooo good!  I made it last night in a glass loaf pan, added some almond extract and used a flax/water as the egg substitute.  So good!  I will make this again and again.  Great recipe!

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I made this once & it was delicious - but I seem to constantly have problems with even baking when I make loafs...with both this recipe and a banana bread one, most of the loaf was perfect but the bottom was wet and raw. any ideas what I could do to fix this?

you can make muffins out of it. that's what i do so i don't accidentally eat the whole loaf.

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Anonymous

I made this once & it was delicious - but I seem to constantly have problems with even baking when I make loafs...with both this recipe and a banana bread one, most of the loaf was perfect but the bottom was wet and raw. any ideas what I could do to fix this?

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OH wow, this stuff is good, fresh out of the oven, or toasted with margarine.  I made it a couple of weeks ago and just came across the recipe again, and now I want it.  I don't have any coconut in the house, and that's probably for the best...otherwise I have no doubt I would eat an entire loaf.

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