I scream, you scream, we all scream for … coconut cream. At least you will after you have a taste of this coconut milk bread. This isn’t your run-of-the-mill white sandwich loaf. It may look similar, but it’s superior in so many ways.
First, this bread is made with coconut cream and coconut oil versus milk and butter, which lend a subtly sweet and nutty aroma and flavor. Second, it’s perfectly tender yet holds up well when toasted. That means you can drizzle it with caramel sauce or slather it with butter and it won’t tear or crumble.
And, if you’re in the mood for more substantive food, you can cut a thick slice to make eggs in a basket or serve it alongside a cheesy two-bean turkey chili omelette.
Recipe loosely adapted from Vegan Richa.
- 1 cup water
- ¼ cup coconut cream
- 1 tablespoon active dry yeast
- 2 tablespoons honey
- 2 tablespoons coconut oil, melted and cooled
- 1¼ teaspoons salt
- 3 cups all-purpose flour
- In a large bowl, heat water until hot - 1 minute in the microwave should do. Add the coconut cream and stir until dissolved; let cool slightly. Add the yeast and honey. Whisk together until thoroughly combined and let sit until foamy, about 10 minutes.
- Add the rest of the dough ingredients (coconut oil through flour) to the yeast mixture, stirring everything until it comes together to form a shaggy ball. Then knead the dough by hand (or with a dough hook attachment) until it’s smooth and elastic - this will take about 10 minutes (or less if using a stand mixer). Shape dough into a ball and place in a lightly oiled bowl, cover and let it rise until doubled in size, 1-2 hours.
- Once doubled, place the dough on a lightly floured work surface. With your fingers, flatten the dough into a 12"x9" rectangle. Starting at the short end, tightly roll the dough to make a loaf shape. Pinch the seam and ends to seal and place the shaped dough into a greased 9"x5" loaf pan. Cover the loaf with a clean kitchen towel and let it rise until doubled in size, about 1 hour.
- About 15 minutes before dough has finished rising, preheat oven to 375 degrees.
- Bake for 35-40 minutes until golden brown.
- Remove pan from the oven and let cool for 5 minutes. Then turn out bread onto a wire rack to finish cooling.
What a great looking loaf of sandwich bread. I’m definitely curious to try this.
Hi, sounds an easy recipe. With home grown coconuts, I want to try. Can u please tell me the volume of one cup? Is it 240 ml?
Yes – 1 cup is equal to 237 mL. Enjoy!
Have you tried this recipe with gluten-free flour, or a combination of GF flour and coconut flour? Looking for a wheat free bread.😃
Hi Deanne – I don’t have much experience with gluten-free baking. Sorry!
Made it tonight and looks great! Cooling now and can’t wait to cut into it in the morning!
So glad you tried the recipe, Dean! Enjoy!