Our Vegan Coconut Bread recipe is an easy, delicious, and tropical treat to accompany your morning coffee or to have as a sweet treat any time of the day. You can make multiple ahead of time and freeze these loafs whole or pre-sliced. This recipe is vegan and free of most major allergens: dairy-free, nut-free, soy-free, egg-free and is easily adaptable to be gluten-free as well.
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What ingredients go into Vegan Coconut Bread?
- All-Purpose Flour
- Shredded Coconut
- Baking Powder
- Baking Soda
- Sugar or Coconut Sugar
- Salt
- Coconut Milk (The one recommend down below is the best, but if you don’t have access to it then a can of full-fat coconut milk will work too.)
- Coconut Oil (Melted)
- Coconut Extract (You can use vanilla, but the flavor won’t be as intense.)
- Apple Cider Vinegar
What kind of coconut milk should you use?
We highly recommend you use this Coconut Milk from Aroy-D. You can purchase at your local asian grocer or here on Amazon*. You also can use a can of full-fat coconut milk.
How to make Coconut Bread without eggs?
In our vegan coconut bread recipe, we use the baking soda and vinegar method. But you can also use bananas as a replacement, here’s a great banana coconut bread recipe from Sweet Like Cocoa.
Can you freeze Coconut Bread?
Yes, you can 100% freeze coconut bread! You can pre-slice the bread if you want to just pull pieces out of the freezer as you please, or you can freeze a whole prepared loaf.
If you glazed the loaf before freezing I wouldn’t recommend microwaving the loaf or slices to unfreeze it as it the icing might melt. Allow me to warn you as a barista at Starbucks who has warmed many loaves with icing on them that it will hurt and burn you badly if the icing touches your skin. Please proceed with caution if you do microwave slices. Microwave it in small increments of time.
How to make Coconut Bread Gluten-Free?
A simple and easy way to make this loaf gluten-free is by using a 1 to 1 Gluten-Free Baking Flour, this one from King Arthur Flour* is our favorite. You’ll just replace the all-purpose flour in our recipe with equal parts of your choice of 1 to 1 GF baking flour. I wouldn’t recommend replacing the recipe as it is with coconut or almond flour as they require more liquid and the proportions will be off.
If you make this recipe we’d love to hear from you down below in the comment sections. You can also tag us on one of our social media or use our hashtag #vegantheway. You can also stay up to date with our new recipes and post by subscribing to our email notifications.
Thank you for checking out our Vegan Coconut Bread Recipe and make sure to check out our other vegan recipes like our Vegan Mushroom Stroganoff), or this fresh and healthy Tabbouleh Salad.
Vegan Coconut Bread
Equipment
- Oven
- Mixing Bowl and Utensils
- 9x5 loaf pan
Ingredients
Bread:
- 2 1/2 cups all-purpose flour
- 1 cup shredded coconut (we used sweetened coconut shreds.)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup sugar or coconut sugar
- 1/2 tsp salt
- 1 cup coconut milk
- 1/2 cup coconut oil (melted)
- 2 tsp coconut extract (You can also use vanilla instead, but the loaf won't have as intense of a coconut flavor.
- 1 1/2 tsp apple cider vinegar
Glaze:
- 3/4 cup powdered sugar
- 3 tbsp coconut milk
- 1 1/2 tsp coconut extract
Instructions
- Preheat your oven to 350° F and line a 9x5 loaf pan with parchment paper and lightly oil it. This will make for easier removal of the loaf later.
- In a large bowl mix the dry ingredients: flour, shredded coconut, baking powder, baking soda, sugar, and salt.
- Next mix in the wet ingredients: coconut milk, melted coconut oil, extract, and apple cider vinegar.
- Once the mixture is evenly mixed pour it into the prepared loaf pan.
- Bake the bread for 50 minutes. Be patient and don’t open the oven before it ready. Doing this might cause a drop in temperature which will prevent your loaf from rising fully.
- Once the bread is done cooking let it cool in the pan for 10 minutes. Then remove the loaf and let it cool on a wire cooling rack until completely cooled. This might take an hour on the counter, you can speed up this process by sticking the loaf in the fridge for 20-30 minutes.
- Once the loaf is cooled prepare the glaze by mixing all of its ingredients. Once mixed pour the glaze over the loaf.
- Let the glaze set by placing the loaf in the fridge for 15-20 minutes.
- When the glaze is set the loaf is ready to slice and serve.