coconut bread

This super easy coconut flour bread requires just 7 ingredients and can be made from scratch in under an hour! No yeast required, this quick bread is low-carb, Paleo-friendly, gluten-free, and dairy-free. Slightly sweetened with honey, this bread tastes delicious on its own, or toasted and spread with jam. Bake a loaf or two so you can enjoy homemade bread anytime!

Low Carb Coconut Flour Bread (Gluten-Free, Dairy-Free)

eggs, room temperature, beaten

coconut oil

almond milk

honey

coconut flour

salt

baking powder

Preheat and Grease

Preheat oven to 350F and grease a 8&#8243; x 4&#8243; metal loaf pan. You may also line the loaf pan with parchment paper if your prefer. Adjust the oven rack to the middle position.

Whisk Wet Ingredients

In a large bowl, beat the eggs, coconut oil, almond milk, and honey together.

Add Dry Ingredients

Sift the coconut flour, salt, and baking powder into the bowl with the wet ingredients and whisk well to combine until you get a homogeneous liquid batter (the batter will be quite liquid, but that&#8217;s perfectly fine).

Transfer Batter to Pan

Pour the batter into the prepared loaf pan.

Bake

Bake for 40 to 45 minutes until the top is golden brown and a toothpick inserted in the middle comes out clean.

Allow to Cool

Let loaf cool for at least 10 to 15 minutes before slicing.

Hello Felicia,

How interesting is it for me to learn about the low-carb property of the coconut flour and yet it is not easily found in supermarkets in SG.

Because I love freshly baked bread but have to restrict  the amount I can consume daily due to its carb intensity.  Now that I know coconut flour is low-carb, I am quite determined to search  it out and get some for myself to try out your recipe .

Thanks for sharing this information. :)

Love you sweetie!
Mum

It's really delicious, but it looks NOTHING like the photo, which appears to be of a more conventional bread made with yeast and wheat flour.  The loaf this recipe makes is fairly flat and a deep yellow from the eggs.  Definitely if you can't have grain this is worth a try.  I tried it because I'm going to have some guests who can't have grain at a gathering and sandwiches are on the menu.  It may be challenging to make a sandwich with this bread, but it should still go well with the fillings.  Thanks for developing the recipe!

I made it without sweetening, and it still has plenty of flavor.  Although it didn't raise a lot, the texture is light.

To the question of whether this could be made in a bread machine:  No.  Bread machines are for yeast breads that require kneading and raising.

Thanks Felicia,

I managed to find coconut flour at open taste.

Thanks for pointing out that the coconut flour is super dry and absorbs lots of moisture so that is why we need only a small quantity of this flour and the batter is quite liquid in the beginning of the batter preparation. Somehow, this liquid got quickly absorbs during baking and out comes this lovely loaf of coconut flour bread .  :)

May love and joy abound in you always!

Blessings,
Mum

This was a simple recipe as there aren’t too many ingredients and was quick to put together. Mine turned out more yellow than the photo and tasted more like a cake to me versus bread. I was very pleased with the recipe though and tastes delicious! I’ve had coconut flour for a while and didn’t really know what to make with it. I will be making this again soon. Thanks for the recipe!

Many have commented how their efforts using your recipe have resulted in a somewhat more yellow bread than the pic you posted.  Can you clarify how you ended up with a bread that is brown as per your pic.  It's logical that we've all (myself included) ended with yellow bread, due to the 6 whole eggs in your recipe.

I love this bread, its so tasty!! I read some other comments about how their bread turned yellow. I originally had 6 egg whites for a different recipe but it wasn't enough substance for this one so i added in 2 more full eggs. My bread turned out absolutely beautiful, brown on all sides white on the inside. It was my first time ever making bread and it's a little too moist at the bottom, but I only took it out of the oven like 40 minutes ago. It'll dry out and be yummy soon enough. Even the way it is now IT'S SO YUMMY!

https://content.jwplatform.com/videos/kUHItGMI.mp4

This easy coconut flour bread requires just 7 ingredients and no yeast required. Low-carb, Paleo, gluten-free, and dairy-free.

Low Carb Coconut Flour Bread (Gluten-Free, Paleo)

What could be better than soft fluffy naan bread with a hint of sweetness to mop up a lovely sauce curry!

Homemade Peshwari Naan Recipe

tsp (7 grams) instant yeast

120 ml (½ cup) warm water

300 g (2 ½ cups) strong white bread flour

tsp (5 grams) sugar ((caster

½ tsp baking powder

tsp (5 grams) salt

150 ml (½ cup + 2 tbsp) natural yogurt

g (2 tbsp) melted unsalted butter

flour

g (1 cup) ground almonds

tbsp desiccated coconut

brown sugar

unsalted butter (softened)

75 g (5 tbsp) melted unsalted butter

Place the yeast in a bowl and add the warm water. Stir together and leave for 5 minutes, until foam appears on top of the water.

Add the flour, sugar, baking powder, salt, yogurt and melted butter to the bowl of a stand mixer, along with the yeast and water mixture.

Mix the dough together using the dough hook until combined. The mixture will look dry at first, but will come together.

Once combined, continue to knead the dough with the dough hook for 10 minutes. By this point the dough will be quite sticky.

Place the dough in an oiled bowl, cover with a damp cloth or clingfilm and allow to prove for 60-90 minutes, until doubled in size.

Meanwhile, make the coconut and almond filling by mixing the ground almonds, desiccated coconut, sugar and butter together in a small bowl, until combined. Put to one side.

Dust the work surface with a good sprinkling of flour. Divide the dough into 6 balls.

Dust each dough ball with flour and roll each one out into rectangles, approx. 10cm (4 inches) x 5cm (2 inches).

Divide the coconut/almond mixture between the dough rectangles, spreading it out, so it covers half of the dough. The filling may be a little crumbly, but that&#39;s fine.

Fold the dough over, so you now have a square of dough, measuring approx. 5cmx5cm (2 inches), and seal the edges with your fingertips. Repeat with the remaining dough.

Carefully shape each dough square into a teardrop or oval shape, approx 15cm (6 inches) long and about 10cm (4 inches) wide at the widest point. I prefer to use my hands for this part, but you can use a rolling pin if you prefer.Don’t worry if the naan breads are a little smaller. You basically want to get the dough fairly thin, but without the filling leaking out.

Preheat the oven to its lowest setting (to keep the naan breads warm).

Heat a large frying pan (either a non-stick or a seasoned cast iron pan) over a high heat. When very hot, place a naan bread in the dry pan and fry for approx. 3 minutes, until it puffs up.

Turn the naan bread over a cook for another 3 minutes until golden patches appear on the bread. You can cook it for longer if you prefer darker patches (the pan may smoke a little if cooking for longer, so you may need to carefully wipe it out after cooking each naan).

When the naan bread is cooked, place on a baking tray and brush the top generously with the melted butter (approx 3/4 butter tbsp for each naan).

Cover the tray with foil and place in the oven.

Repeat, cooking each naan bread, brushing the top with melted butter and placing on top of the previously cooked naan bread (keeping them in a stack will keep them nice and soft). Each time you add a naan bread to the pile, re-cover the pile with the piece of foil and place back in the oven to keep warm until all the naan breads are cooked.

Serve with your favourite curry.

These vegan pani popo are fluffy with a sweet coconut milk sauce! They&#039;re super delicious and easy to make!

Pani Popo - Samoan Sweet Coconut Buns (Vegan!)

water ((about 100°F/38°C))

dry yeast

all-purpose flour

sugar

coconut oil, melted

6.75 fl oz canned coconut milk

In a bowl, combine lukewarm water, sugar, yeast, and set aside for about 5 minutes until the mixture is frothy.

In a large bowl, combine all-purpose flour and salt. Add coconut milk, melted coconut oil, and the yeast mixture. Mix the ingredients together until it comes together, and take it out onto a clean surface.

Knead the dough for about 5 minutes until it forms a smooth ball. Put the dough in a large bowl greased with coconut oil, cover, and let it rise about an hour until it&#39;s doubled in size.

Gently deflate the dough in the bowl and take it out onto your work surface. Separate the dough into 12 equal balls. Place the balls in a 9x13 inch pan greased with coconut oil, cover, and let it rise again for about 45 minutes.

While the buns are rising, make the sweet coconut sauce. In a small bowl, combine coconut milk and sugar. Set aside.

Preheat the oven to 350°F/180°C.

Pour about ⅔ of the sweet coconut sauce over the buns and bake for about 30 minutes.

Once the buns come out of the oven, pour the rest of the coconut milk mixture over the top.

Sink your teeth into these pillowy Chinese bakery-inspired coconut buns. These milky soft buns are laced with fragrant ribbons of coconut and vanilla flavor. 

I generally weigh most of the ingredients (except salt) with my bread recipes because I find volume measurements to be quite inconsistent. If you have a scale, use it here! Note that the volume measurement of the bread flour is based on the spoon-and-sweep method. Read more about it in Note 1. Make-ahead and freezer directions are also provided in the notes section.

Coconut Buns (椰絲包)

whole milk (3/4 cup)

sugar (3 tablespoons)

active dry yeast (1 teaspoon)

bread flour (3 cups measured with spoon and sweep method (see note 1))

powdered milk (1 tablespoon)

kosher salt (1/2 teaspoon)

unsalted butter (melted)

unsweetened shredded coconut (1/2 cup)

sugar (3 tablespoons plus 1 teaspoon)

turmeric (optional) ((see note 2))

unsalted butter (3 tablespoons, melted)

egg yolk (from a large egg)

vanilla bean paste (1 teaspoon, can substitute with vanilla extract)

milk

Lightly grease a large mixing bowl with oil. Set it aside.

In a microwave-safe bowl, heat the milk in the microwave on high for about 30 to 35 seconds. Use a thermometer to check the temperature of the milk. It should be somewhere around 100ºF to 115ºF (37ºC to 46ºC). If the milk is too hot, quickly whisk the milk and let it cool for several minutes.

Add the sugar and yeast to the milk. Stir to hydrate the yeast. Let it sit for 5 minutes while you prepare the other ingredients. After 5 minutes, you should see a layer of foam on the top (an indication that the yeast is active).

In the bowl of a stand mixer, add the bread flour, powdered milk, salt, foamy milk/yeast mixture, melted butter, and egg.

Fit the mixer with the dough hook. Mix the dough on low until you don’t see any loose flour on the sides of the bowl. This should take 30 seconds to 1 minute. Then, increase the speed to medium-low and work the dough for 8 minutes. The dough should feel supple and moist but not overly sticky. If it is very sticky, add another tablespoon of flour and work the flour into the dough. (See note 4)

Scrape the dough out of the bowl onto a surface and knead a few times. If the dough is feeling tacky, lightly dust the surface with flour and continue kneading a few times.

Shape the dough into a ball and place inside the greased mixing bowl. Cover the bowl with a damp towel (or a silicone lid) and let it rise in a warm place for about 1 hour, until the dough doubles in size.

Make the Dough

In a bowl, mix the coconut, sugar, and turmeric. Then, add the melted butter, egg yolk, and vanilla bean paste. Mix everything together until combined.

Transfer the bowl to the refrigerator to chill the filling while the dough rises (about 20 to 30 minutes). If you leave the bowl inside the fridge uncovered for over an hour, the filling can harden. Either keep an eye on the time or cover the bowl before refrigerating.

Make the Filling

Stack 2 large baking sheets of the same size (13” x 18” or larger). Line the top sheet with parchment paper. Stacking the baking sheets ensures that the bottoms of the buns won’t brown too much. (See note 5 for more information)

Take the chilled filling out of the refrigerator and divide it into 6 pieces of about 25 to 28 grams each (about 1 1/2 tablespoons). I usually use a medium cookie scoop and measure out a scant scoopful of filling for each piece.

Punch down the dough to release excess air. Divide the dough into 6 equal pieces, about 112 to 115 grams each. Shape the dough into an oval. Cover 5 pieces of dough with a towel while you shape the first bun.

Roll out one piece of dough until you get a rectangle of about 10 to 10.5 inches long and 4 to 4.5 inches wide. I don’t flour the surface before I roll out the dough. This way, the dough grips onto the surface as I roll it out without shrinking back significantly.

Take 1 piece of the filling and spread it over half of the rectangle (along the long edge). See photos in the blog post or the video below for reference. Pick up the side of the dough without filling and fold it over the half with the filling. You should now have a long and thin rectangle. It’s okay if the rectangle doesn’t look perfect at this stage.

Using a knife, make 2 or 3 long cuts inside the rectangle, leaving 1/4 to 1/2 inch border along the short side of the rectangle uncut. The border ensures that the strips are attached together, making the next step easier. By now, you should have created 3 or 4 strips inside the rectangle. It’s up to you how many cuts you want to make as I think the finished buns look very similar either way.

Grab a hold of the short ends of the dough and twist the dough a few times. Then tie the dough into a knot (see video below or photos in the blog post for reference).

Transfer the knotted dough onto the lined baking sheet. I also like to make sure that some of the coconut filling is exposed by lightly pulling apart some of the layers of the twisted bun. Continue shaping the remaining pieces of dough into buns.

Cover the knotted buns with plastic wrap and let the buns rise for an hour, until they double in size.

Shape the Buns

When the second rise is nearly done, preheat the oven to 350ºF (175ºC). Position an oven rack to the center position.

Whisk an egg with a tablespoon of milk. Gently apply a thin layer of egg wash over the risen buns. (See note 6 for what to do with leftover eggs).

Place the coconut buns in the oven and bake for 22 to 25 minutes, until they are golden at the top. I like to rotate the baking sheet after 15 minutes to ensure even browning.

Take the coconut buns out of the oven. Let them cool on the baking sheet for 5 minutes before transferring them to a cooling rack. These coconut buns are best consumed while they’re still a little warm.

I usually store the baked buns in a container and leave them out on my counter. They should keep for 2 or 3 days. If you don't think you can finish the coconut buns within 2 or 3 days but will consume them within a week, store the coconut  buns in the refrigerator. When you are ready to eat the buns, heat them in the microwave on high for 10 to 20 seconds. This is the easiest way to reheat the coconut buns while maintaining their soft texture.

Freezing: If you want to keep the buns for longer than a week, freeze the baked buns and store them in a freezer bag. When you are ready to heat them, bake the frozen buns at 350ºF for 10 to 12 minutes. You do not need to thaw them beforehand.

Storing Baked Buns

https://www.youtube.com/watch?v=IBw89_H0F8Q

A quick video on how to shape coconut buns

Shaping Coconut Buns

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