This easy coconut bread is soft, moist and chewy. It has a texture like bread made with yeast but doesn’t require any yeast. This bread only needs 2 ingredients and doesn’t require yeast, eggs, dairy, butter or oil. It takes less than five minutes to prepare.
This coconut bread couldn’t be any easier. It can be toasted, used for sandwiches and more.
Ingredients
- Self-rising flour
- Coconut milk
For the version in the photos, I also sprinkled unsweetened shredded coconut on top for garnish but it is optional. Shredded coconut will add more chewy texture to the bread and give it a prettier finish, but it does make it messier to eat.
Self-rising flour: Self-rising flour is all purpose flour that is already premixed with baking powder and salt. You can also make your own self-rising flour by combining all purpose flour, baking powder and salt.
Coconut milk: Make sure to use fresh coconut milk (the kind that is found in the refrigerated section of the supermarket) and not canned coconut milk. Canned coconut milk is richer and higher in fat. The high fat content changes the texture of the bread and makes it taste more like biscuits. I also recommend using plain fresh coconut milk and not flavored or sweetened.
How to Make Coconut Bread
The self-rising flour and coconut milk are added to a large mixing bowl. Use a spatula to mix until the flour is fully incorporated. The batter is then poured into a parchment paper lined loaf pan and baked for about an hour or until done. If desired, you can sprinkle the top of the bread with unsweetened shredded coconut before baking. You can also mixed shredded coconut into the bread batter.
Taste and Texture
This is not a sweet bread. The bread has a light coconut flavor but is a savory bread. The texture is similar to European style bread and not like American white bread. It has a firmer, chewier texture.
More Easy Bread Recipes
2 Ingredient Coconut Bread
Ingredients
- 3 cups (380 g) self-rising flour see note before starting
- 15 fl oz (444 ml) fresh unsweetened coconut milk
Instructions
- Preheat oven to 350°F (177°C). Line an 8 x 4 inch baking loaf pan with parchment paper.
- In a large mixing bowl, add flour and coconut milk. Use a spatula to fold in the flour until the flour is fully incorporated. Be careful not to overmix the batter. Pour batter into the prepared baking pan. If you are added unsweetened shredded coconut on top, sprinkle it over the bread now.
- Bake bread for about 50-60 minutes until done. Bread loaf should be light brown on top but will not develop as much color as your typical yeast bread. When you apply pressure on the surface of the bread it should bounce back. Let bread cool fully in the pan before removing and slicing.
Notes
- Self-rising flour: This recipe was tested with Gold Medal brand self-rising flour. There is a varying amount of protein content for different brands of self-rising flour which will affect the texture and outcome of the bread. Gold Medal self-rising flour contains 3 grams of protein per 1/4 cup. Please use a brand of self-rising flour with 3 grams of protein per 1/4 cup for this bread.
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- Homemade self-rising flour: If you don't have self-rising flour you can also make homemade self-rising flour. Make sure your all purpose flour has 3 grams of protein per 1/4 cup. Most all purpose flours contain 3 grams of protein per 1/4 cup but there are some brands that contain higher or lower protein amounts which will affect the recipe.
- Combine 3 cups all purpose flour, 4 and 1/2 teaspoons baking powder and 3/4 tsp salt. Whisk together until evenly combined before using.
- Optional shredded coconut: If desired you can sprinkle 1-2 tbsp of unsweetened shredded coconut on top of the bread before baking. This will give the bread a nice toasted coconut finish and the bread looks more golden brown than if you leave the top plain. However it is completely optional. Adding shredded coconut also adds more texture to the bread and also makes the bread slightly more messy to eat since some of the shredded coconut will come off. You can also stir shredded coconut into the bread. If you want to do this, I would add about 1/4 cup into the batter.
- Fresh coconut milk: Make sure to use unsweetened fresh coconut milk. Do not use canned coconut milk which contains too much fat for the bread to turn out correctly. I used Whole Foods 365 unsweetened coconut milk.
- This bread has a texture similar to European style bread. It is more firm and chewy.
- Estimated nutrition does not include optional shredded coconut
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Any substitutes for those of us who live in very rural places? I’ve never seen fresh coconut milk in any of the stores here. (I’m about a 4 or 5 hour drive from the nearest Whole foods.)
We haven’t tested this recipe with any other milk. You could try another dairy free milk but it would lose the coconut taste!
Hi, dobyou know if your 2 ingredient bread recipes can be made using gluten free self raising flour???
We have not tested this recipe with a gluten free self rising flour so we are unsure what the final result would be!
Will Silk coconut milk work in this recipe??
Make sure to use fresh coconut milk (the kind that is found in the refrigerated section of the supermarket) and not canned coconut milk. Canned coconut milk is richer and higher in fat. The high fat content changes the texture of the bread and makes it taste more like biscuits. I also recommend using plain fresh coconut milk and not flavored or sweetened.