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Coconut bread

NZ Woman's Weekly

4.0 / 5 FROM 2

This recipe is super easy. There is no egg, butter or oil in this loaf – the coconut milk does all the work! Once cooked, place a generous slice of warm loaf in your dessert bowl and top with berries or poached fruit. For dairy eaters, we recommend having a little whipped cream on the side or smear a slice with softened butter.

Ingredients

1 cup	Self raising flour
1 cup	Coconut threads
1 cup	Sugar
1 cup	Coconut milk

Directions

Preheat the oven to 180C fan bake.
Mix briefly until dry ingredients are moistened.
Put in a greased 22cm loaf tin lined with a strip of baking paper for easy removal.
Cook for approximately 45 minutes or until a skewer inserted comes out clean.

Comments

Te_whau
added 1966 days ago
I can't overstate just how good this bread is, particularly when you look at how much yum you get for how little effort.<br>Oh, and if I have a full >250ml tin of coconut milk, I increase the other ingredients to match, and either make a deeper loaf, or put the rest into muffin tins.<br>I recommend lining the bottom of the tin(s) though, as it can stick something terrible. I've tried muffin cups, but they stop the edges from developing the yummy chewy outside layer, so prefer to just line the bottom and run a knife round the sides of the tins to get them out.<br>The muffin sized options cook much faster too - done in 15-20 minutes.
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- ratts58
  added 1723 days ago
  Do you have to ajust the cooking time and temperature as well?
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