Triple threat coconut bread made with coconut flakes, coconut oil, and coconut milk.
Breads are my weakness. I am going to say I eat some sort of bread at least 4-5 times a week- really not ideal…. there are some things I just got have. For the most part, one of the bread days has to be extra special- bread mix with coconut, pineapple or buttery rolls.
This coconut bake can be placed in both categories- because it is somewhat healthy made with wholesome coconut and coconut oil (here I used coconut flakes)and is completely vegan yet so indulgent.
If this is a déjà vu recipe, you are certainly right. I have made this before with baking powder in my early blogging days. Now this one is made with yeast- fear not! There isn’t a whole lot of kneading happening here -3-5 minutes.
Bakes are traditional Caribbean bread that are served with a variety of meals especially salt fish or coleslaw. It is also great for breakfast serve with butter and jam. It is not suppose to be leaven- rise. However, most recipes use either yeast or baking powder to make it light. In this recipe, I used the latter. You may use baking powder with good results.
If you want to use grated coconut you can look here for the coconut bake made with freshly grated coconut. Be sure to grind the coconut flakes in a coffee grinder to achieve a fine texture . If you want a deeper brownish color, then bake at 375 degrees.
Watch How To Make It
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Coconut Bake
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Ingredients
- 1 packet yeast or 21/4 teaspoon
- 1 cup coconut milk
- 1//4 cup coconut oil or melted unsalted butter
- 1 teaspoon salt
- 2 tablespoon brown sugar
- 2 tablespoon granulated sugar
- 3 cups all purpose flour or replace parts of the flour with wheat flour.
- ½ -¾ cup grated coconut or coconut flakes
- 1 teaspoon grated nutmeg optional
Instructions
- Hit hard the middle of a coconut with a blunt side of a cleaver or hammer, just enough to crack it. Rotate the coconut, continuing to hit it at the center just enough to crack it. Rotate the coconut, continuing to hit it at the center with the hammer or cleaver. It will split in two eventually at the center or wrap coconut
- Place it in the oven for about 10 minutes at 375 degrees F to facilitate removal of the flesh from the shell. Let it cool. Use a spoon to remove the coconut from the shell.
- Cut the coconut into little pieces and place in food processor, pulse several times until fine in texture. Set aside
- Warm coconut milk in a microwave until Luke warm, add yeast. Let it rest for about a minute, and then add sugar, salt, and coconut oil.
- Mix, for about a minute. Finally add in wheat flour, white flour, and coconut.
- Mix with your hands until dough clumps together and it soft
- Place on lightly floured surface and knead for about 3-5 minutes. Set aside and let it sit covered for about 20 minutes.
- Divide the dough into 4; roll out dough with a rolling pin into a circle about 1-2 inches thick.
- Decorate the dough by pricking it with a fork. Let it rest for about 10.
- Place dough on a lightly greased baking sheet. Bake at 375° for 20-25 minutes or until lightly brown. Remove and let it cool for 5 minutes.
- Best serve warm
Nutrition Information:
Allen Mitchell says
Can this bread be made without wheat flour??
Imma says
I’ve never tried it. But you should be able to replace the flour with your favorite gluten-free all-purpose flour. Please let me know how it goes.
Vera R says
Great recipe, came out soft inside . Only thing I would change is reduce the sugar , it was a bit too sweet for me and instead of 4 small bake make 2 instead to give it a bit more thickness !
Imma says
Yup, you can adjust sugar as per your taste. Thank you for trying this recipe, just want to say if you can spare a few minutes to add a rating to this recipe. It will helps t o authenticate the recipe for other viewers too:)
Neisa says
I made this recipe last night. I swapped out a cup of the plain flour for coconut flour. It came out beautifully. Thanks for an amazing recipe!
Imma says
Thank you so much for trying this recipe. Much Love:)
NIGEL SAWH says
Magnificent recipe, everything is as granny use to make it.
Immaculate Bites says
Aww! Thank you, Nigel! 🙂
Keleigh says
This is my second time making this bake and while the recipe tastes good I cannot get the dough to rise. I make hard dough bread and bake regularly and it rises just fine but not this one. I don’t know what is going on, maybe I will try to reduce the amount of flour in the next attempt.
Immaculate Bites says
Thank you for sharing, Keleigh! Please share with me how it goes the next time. Goodluck and enjoy! 🙂
Khadijah says
Thank you. Tried this recipe and it worked.
ImmaculateBites says
Great! Thanks
Lucrecia says
This recipe was lovely. Can it be doubled.
ImmaculateBites says
Yes it can.
Maurissa Roberts says
Gonna try this recipe tomorrow. However if I want to make them into rolls, how.long do I bake them for? Thank you.
ImmaculateBites says
Start with 20 minutes and adjust time as you bake.
Dee says
Could the same dough be used for fried bakes?
ImmaculateBites says
Hi Dee, yes it could work. Have you checked out this fried bakes here https://www.africanbites.com/salt-fish-bake/.
Vera Chalmers says
This is the first time I made coconut bake with yeast (rapid rise yeast). I didn’t have granulated sugar, so I used all brown sugar. The taste and texture was awesome. This will be my go to recipe for now on.
ImmaculateBites says
Great! Thanks so much.
Tahara Roberts says
LOVE this roasted bakes recipe! How do you store leftovers?
ImmaculateBites says
Tightly wrap in plastic wrap and place in a ziplock bag. Best eaten within a day or two , after baking . You may freeze , if desired .If they are frozen – thaw in the refrigerator and then warmed gently before serving.
Vidya Reyes says
Can i make these in smaller individual buns instead ?
ImmaculateBites says
Hi Vidya,
Yes you can.
Elke says
Thank you for this recipe. Bake turned out exquisite. It was a soft dough from kneading and even after baking….and the taste was great!
Will make this recipe a staple from now on.
ImmaculateBites says
Fantastic! Thanks for the feedback!
Aisha says
I love this coconut bake. I made minor adjustments with the salt, sugar, yeast and nutmeg where necessary; and the end result was delicious!
anna says
I choose this recipe because it was the first one on google with a 5 star rating. It tasted ok but they were too thin. There wasnt enough I did let them rest and they did double in size. I’d like to give this recipe another try but as 1 big bake instead of 4 little ones and with a grated coconut. I used shredded coconut and think it was not as good as it usually is with freshly grated.
Chandra says
I tried this recipe and it make out perfect; best coconut bake I have made
imma africanbites says
Wohooo! Thank you so much for letting me know, Chandra.
Sherry-Ann says
Hi we have a coconut flour available in supermarkets .Can I use this if so would I still need to add coconut . Also there is coconut sugar guess I can use this instead of sugar.
All your recipes are just great !!!
ImmaculateBites says
Hello Sherry,
If you use coconut flour you might have to tweak the recipe to make it work. Yes you can easily sub coconut sugar with granulated sugar. Thanks for trying out the recipes – so happy to hear it is working out well for you.
Maria says
I tried this recipe using all the portions as instructed in the recipe. I modified the times slightly and allowed the dough to rise using twice the times stated because I wanted a very light bread. I am happy to report that this is the very best roast bake recipe I have tried. The surface was a golden brown and crispy yet the inside was soft light fluffy and very moist. The smell in my kitchen was delectable. This is a heavenly recipe. Try it, you won’t be disappointed.
imma africanbites says
Thank you for sharing your thoughts, Maria. I appreciate it. 🙂