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Septuple Coconut Bread

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"Basically a coconut broken down and reformed into a loaf of bread."
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1 h 30 m servings 248
Original recipe yields 16 servings


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  1. Preheat oven to 375 degrees F (190 degrees C). Grease 2 9x5-inch loaf pans.
  2. 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.
  3. 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

Per Serving: 248 calories; 19 19.5 2 41 171 Full nutrition

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