Basically a coconut broken down and reformed into a loaf of bread.

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Recipe Summary

prep:
25 mins
cook:
50 mins
additional:
15 mins
total:
1 hr 30 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease 2 9x5-inch loaf pans.

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  • Mix coconut sugar and coconut oil together in a bowl; beat in eggs and coconut extract. Sift coconut flour, shredded coconut, salt, baking powder, and baking soda together in a bowl. Stir flour mixture into egg mixture alternately with coconut milk. Add coconut water; stir until soft and pasty.

  • Bake in preheated oven for 15 minutes; cover with aluminum foil. Continue baking until a toothpick inserted into the center comes out clean, about 35 minutes more. Cool in the pans for 15 minutes before removing to cool completely on a wire rack.

Cook's Notes:

This is an edited version of JEMR2's Coconut Bread ll.

Nutrition Facts

248 calories; protein 2g; carbohydrates 19.5g; fat 19g; cholesterol 40.9mg; sodium 171.3mg. Full Nutrition
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