Simple Coconut Bread Mariel Lewis August 15, 2012 American, Baked Goods, Breakfast, Dairy Free, For the Fit, Gluten Free, Nut Free, On a Budget, Paleo, Soy Free, Vegetarian 48 Comments I don’t know if you know how amazing coconut is. It’s nature’s gift to us. God’s gift to us! Coconut oil is fantastic for you. Coconut milk is fantastic for you. Raw coconut meat is fantastic for you. Every aspect of the coconut is great…not to mention its glorious taste! Let’s take a closer look at this wonderful fruit. I made a list of its major health benefits: Coconut contains Lauric Acid, which is fat that is quickly absorbed by our bodies and used as instant energy. Coconut is antibacterial, anti-fungal and a great stomach cleanser, helping the body fight any infection. Coconut oil is one of the best cooking/baking oils our there; it remains stable during high heat, making the oil retain all of its compositional benefits. Coconut can boost thyroid function up to 20%, which helps boost your metabolism and helps the body with natural energy production. Coconut has cancer-fighting properties, given by its oils and their ability to fight infection and clean the body’s internal systems. Coconut oil improves calcium and magnesium absorption in the body, which in turn helps your bone and dental health. Coconut water has astounding properties. Here are three fun facts about nature’s best water: It is way more nutritious than whole milk (eww, whole milk!), having less fat and zero cholesterol. It can help lower high blood pressure with its high potassium and low sodium content. It gives you a great energy boost AND is a fantastic hydrator (all the while, supporting healthy digestion!). I think you get it. Coconut is great. I find myself drawn to natural fats lately…specifically coconuts and avocadoes. There is so much you can do with these two. Anywhere from making lotions and lip balm, to baking wondrous creations! I love that! Thank you Mother Nature, you have been incredibly generous. Today was Coconut Appreciation Day at my house and I decided to bake me some Simple Coconut Bread. I was stoked. Try it and share your thoughts in the comments below. I ate my slices with raw avocadoes on top and a pinch of sea salt. Beautiful and simple. Get the full recipe here! 48 Responses Kristen September 10, 2012 Cant wait to try this recipe! Joanie September 19, 2012 the dough was like pancake batter and I had to drain off the oil after 45 minutes. tastes like fried bread, not great. measurements were right. wonder what went wrong. Mariel Lewis October 12, 2012 Oh no! I am sorry to hear that Joanie! In terms of ingredients…did you use large eggs (with their yolk), extra virgin coconut oil and FULL fat coconut milk? What brand of coconut flour did you use? Jon December 1, 2012 Hey, I had *exactly* the same problem. 6 large eggs, extra virgin coconut oil, and full fat coconut milk. The total liquid volume of liquid in this recipe is immense!! Can you double check that the oils and milk are 1/4 and 1/2 cup and not 1/2 or 1/4 tbsp? My second time around, I was fastidious about the quantities, and it was still way too liquidy. I had to add **four more full cups** of coconut flour before it started to become thick enough to bake, and it still didn’t appear even remotely as dry as your photographs. I have a huge difficulty believing that I can mess this up twice. The quantities or increments *must* be incorrect Divya September 28, 2012 Jen, I was the same way. Fell off the wagon after my surgery and when I was told I cudoln’t run again. My thought was what’s the point? But then I started feeling like crap so I made the decision to go back to paleo this week. AND as of Monday I’m down 4 lbs. This is a painful process but in the end I think it’s worth it. I’ll help you stay on your wagon if you help me stay on mine patti October 13, 2012 what can I use in place of real eggs? Mariel Lewis October 13, 2012 Hi Patti! Great question! Let’s see…maybe try some of the following: Milk (Add 150 ml of milk for every egg) Bananas (1 banana for every egg) Arrowroot powder (2 heaping tablespoons of arrowroot powder for every egg) Hope this helps :). Let me know how that works for you! riss October 20, 2012 i made this bread the other night but i was really silly and read it wrong so it was sooooo dry i ended up chucking it out…..then i made it again….PROPERLY and it was soooooooooooooo amazingly delicious my family and i ate the whole thing right away. thanks for the great treat!!! Mariel Lewis October 20, 2012 Hi Riss!! Well that’s fantastic!! I am so glad you give it another shot :). Have you tried my rosemary bread yet? I think you’d love it! Donna October 24, 2012 Hi, I want to make this and have everything on hand, except the cocnut milk. I don’t usually do dairy, but I have organic 2% milk on hand and would really like to avoid going to the grocery store,. Can I replace the coconut milk w/ organic milk for this one time? Would the measurement be the same? Mariel Lewis October 24, 2012 Hi Donna! Yes, go ahead and use skim milk (it is not a Paleo approved item though). Let me know how it goes! Next time you’re at the grocery store, be sure to grab a can of full fat coconut milk 😉 Heather October 31, 2012 Hi Sooo excited to try this on Friday after I do the groceries’! A few questions… What size bread pan did you use? & did it hold together well when toppings were added? Do you think it would crumble if I were to spread almond butter on top? Thanks! Mariel Lewis November 12, 2012 Hi Heather! I used a 10″ pan. I added avocado with a little bit of sea salt on top, and it hardly crumbled. It might be more crumbly if you try spreading almond butter though. Test it and let me know how it goes! Carolina February 13, 2013 I take this EVERYDAY to school as a snack with almond butter and it holds perfectly! Mariel Lewis February 13, 2013 Yay! So glad to hear you like it, Carolina! Randy November 5, 2012 I followed the recipe but it was too flat and too dry. I made it again but used regular coconut milk and increased it to 3/4 cup. I added 1 1/2 tsps baking powder. I put it in a regular loaf pan and it rose to the top and browned just like regular bread. I baked it for the same amount of time. It was still dense as it would be, but had more volume. Mariel Lewis November 5, 2012 Great tip Randy! Thanks for sharing!! Laura November 10, 2012 Hi Randy, I’d like to try your variation- what do you mean by ‘regular’ coconut milk? Thanks! Debbie December 22, 2012 Randy, you mentioned you added 1 1/2 tsp baking soda. Is that in addition to the 1 tsp already called for making a total of 2 1/2 tsp or is 1 1/2 the total amout used? jovan newland September 9, 2014 I had a regular coconut milk dilemma myself. But I doubled down on the recipe because I have an 8×8 pan. It’s cooling off, feels dense, and added 3 tablespoons of coconut sugar for slight taste. Ripped a little piece off the top… Tastes like success!!! Thanks guys!!!!! Monique November 14, 2012 I added 1/4 cup raw coconut nectar to wet ingredients and sprinkled some unsweetened coconut on top before baking. Makes a nice sweet bread! Mariel Lewis November 14, 2012 YUM! That sounds fantastic Monique! Thank you SO much for sharing! Jon November 26, 2012 Not really sure what happened to my mixture.. first off, I’d never bought coconut milk before, but when i opened the tin, the fat was a thick cream at the top. I was under the impression that the whole can was of that consistency, so i added just a 1/4 cup of that thick cream (Once I realized that there was cocnut water in the bottom I added a few teaspoons of that too, as I was worried that it wouldnt be moist enough. Boy was I wrong!) Once it came to mix it all together (I used a food processor to mix the wet and dry ingredients), it was very, very, watery. I had to add another 1/2 cup of coconut flour, and it still wasn’t thick enough. I then added some almond flour (I was out of coconut) and I think I finally thickened it up enough. its in the oven now, my coconut FrankenBread. Lets see what happens :/ Jon December 1, 2012 Reported my 2nd attempt above (answering someone else who had similar issues to me) The first batch of bread wasn’t uneatable, but even after drying for two days, the consistency was very oily inside. I’m guessing I was supposed to add 1/4 TBSP of coconut oil, not 1/4 cup. Don December 4, 2012 Excited to make the bread but skeptical after reading the reviews about the ingredient quantities…does anyone know what is correct? Mandi December 12, 2012 Made just like it says above and it came out perfect. Bianca December 7, 2012 I made it and it turned out great. It’s a little dry but I am happy it’s sturdy enough to spread jam or cream cheese or honey on it. I’m a HUGE coconut fan and take it regularly! Thank you so much for sharing this recipe! Mariel Lewis December 7, 2012 Of course! Im glad it turned out nicely 😉 Lisanne December 10, 2012 I’m not sure why anyone would get a runny, loose consistency. The amounts are correct. I have used different recipes but the amount of liquid ingredients are always about the same. I work near an Asian market and they sell Cremed Coconut. It comes in a small box almost like butter. It’s as hard as butter. I melted the whole pack and added it instead of the coconut milk. It is delicous! Makes a fabulous french toast too! Catherine December 10, 2012 Not a very nice taste, but the consistency is fine. Covered up the taste with raspberry jam. Mandi December 12, 2012 My 9 y.o. son made this tonight and it turned out yummy! We put a little bit of butter on it and tried it. I said: “It taste like bread” and he was like “that’s because it is bread!” I was expecting it to be a little sweeter because he added the 2 tbsp of honey. My 5 y.o. and I put a little peanut butter on it and it was good!! – I was just wondering if the people having problems with it being to watery if they mixed the coconut milk really well before measuring the 1/4 cup. Because that will cause a problem if not. I learned that the hard way. – Thanks for the recipe. We will make again. Mariel Lewis December 12, 2012 Hi Mandi! Oh yay, I am glad both you and your son enjoyed this bread You’re right, everyone should always mix the canned coconut milk really well before using it! Thanks for bringing that up, Mandi! I’ll actually add this little instruction to the recipe itself Bethany December 16, 2012 I made this tonight with two adjustments, one accidental: 1) substitute 2 tbsp of maple syrup for the honey 2) I added almost 1/2 can of coconut *creme* before I realized I’d forgotten to shake the can! Result: DELICIOUS! I think it’s going to be really lovely toasted and buttered tomorrow with breakfast, what a treat. Any tips for storing it? Fridge or no? Mariel Lewis December 16, 2012 Hi Bethany! Oh yay, I am glad it turned out so well with your adjustments! Yeah, keep it in the fridge 😉 Sandy December 16, 2012 I used your recipe today and tweaked it a little to reduce the amount of fat. I used a whole can of fatted coconut milk and let it bake for an additional 10 minutes to compensate for the additional moisture. The only coconut oil I used was to grease the bread pan. It came out moist and yummy with a lot less fat. Thank you for sharing your recipe. Mariel Lewis December 17, 2012 Awesome idea Sandy Anita December 17, 2012 Do you think I can substitute egg yolks only for the whole egg? I have recently done an ALCAT test, and egg whites are on my moderately intolerant list. I am concerned that without the egg white, the mixture will crumble. I made a hazelnut bread on the weekend with only yolks, and it is quite crumbly. Any advise you can offer would be appreciated. Thank you! Mariel Lewis December 17, 2012 Hi Anita, yeah I would not recommend not using the yolk. The yolk holds the bread’s consistency together. ShoTo December 23, 2012 Can I replace the soda by yeast ? Mariel Lewis December 26, 2012 Hi there! My answer to your questions, would be “no”. Yeast and baking soda work in fundamentally different ways, one cannot substitute the other with 100% success. Yeast is effective when your dough contains a high amount of gluten, which is not our case. Maria December 30, 2012 I made this last night to serve with stew and it came out perfect! The only adjustment I made was to use 1/4 C coconut oil mixed with1/4 cup organic grass-fed butter in order to lessen the coconut taste a little. Mine was slightly looser than the photo. It rose up nice and was moist (I think because my eggs were bigger then normal store-bought eggs). I’m not crazy about the coconut flavor, but think it would be awesome toasted. I may try this again with whipping cream and butter in place of coconut oil and coconut milk to see if it tones down the coconut flavor more. Overall, this recipe had a perfect consistency and looked beautiful. I wish I had taken a picture of it! Carolina February 13, 2013 Hi there! I did this recipe a couple weeks ago and tonight I just finish my second round!! I loveee it!! I recently became paleo and this recipe along with the granola, protein cake, and hash brown with egg, have made it sooo easy!! I actually think now why I havent done it before. Congratulations on your website! And please keep me updated with deliciousness Sara April 14, 2013 Mariel, I found your website today and I love it! Keep it up! I just tried this recipe using whole grain flour instead of coconut flour because I couldn’t find any coconut flour, and I tried to adjust the amounts of each ingredient to accommodate that. I used 2 cups whole wheat flour, 1 tsp baking soda, 1/2 cup coconut oil, 1/4 cup lower fat coconut milk, 2 eggs, and 1 tsp vanilla extract. My bread came out very dry and crumbly, although I’m sure it would be just fine with butter or jam. Does anyone have suggestions for using different types of flour for this recipe, or using a mix of flours? Thank so much! Lori biggs August 27, 2013 Can I use whole wheat flour instead? Mariel Lewis August 28, 2013 Hi Lori. You could, but whole wheat flour is not a Paleo approved ingredient. Wheat flour comes from grains, and grains are non-Paleo as grains are processed foods. Cari February 9, 2014 What an AWESOME recipe. I thought I messed up. Thinking you were using a loaf pan, I put half the batter in a mini loaf pan (other half in muffin pan). It filled up the mini loaf! But I cooked it til it was golden like yours. So, thicker works too. Glad to find your site. Anne March 15, 2014 I used to have some of these issues and more using coconut milk. I discovered heating the milk on low heat in a saucepan while whisking gives it the right texture and consistency. Just make sure it isn’t more than room temperature if you are using it for baking. If you have leftover milk then use it for a yummy smoothie or soup. I like to use an entire can at once since heating it and putting it in the fridge just to heat it again seems counterintuitive! My favorite is to use the milk for baking bread or muffins and making a soup with the remaining milk, canned pumpkin, spices like cinnamon, ginger, and nutmeg, add a pinch of sea salt, and sweeten with a little honey, molasses, or pure maple syrup. Then, eat the bread with the soup! Thanks for all the awesome recipes! pam June 26, 2014 Let the dough sit in the bread pan for 15 min before putting in the oven. It lets the coconut flour absorb the liquid better.