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Strawberry Coconut Bread

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"This bread is delicious! The lime and tamarind add a sourness to the berries that can't be beat."
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1 h 45 m servings 434 cals
Original recipe yields 8 servings (1 loaf)


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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan with shortening.
  2. Beat sugar and butter together in a large bowl using an electric mixer until smooth and creamy. Mix in eggs, one at a time, until well blended. Mix in coconut milk, lime juice, tamarind paste, and durian extract.
  3. Combine flour, poppy seeds, baking soda, and salt in a separate bowl; stir into the creamed butter mixture until batter is just moistened. Add guava juice, 1 teaspoon at a time, if batter needs more moisture. Carefully fold strawberries into batter; pour into the prepared loaf pan.
  4. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour 15 minutes. Cool in the pan for 10 minutes on a wire rack before removing. Cool completely before slicing.

Nutrition Facts

Per Serving: 434 calories; 17.7 g fat; 63.8 g carbohydrates; 6.5 g protein; 77 mg cholesterol; 551 mg sodium. Full nutrition

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