Coconut Bread


  • 4 Eggs
  • 1/4 Cup of Melted Coconut Oil (60ml)
  • 2 Tablespoons of Honey
  • 1 Teaspoon of Vanilla
  • 2 Cups of Ground Almonds (240g)
  • 1/2 Cup of Coconut Flour (55g)
  • 1 Teaspoon of Baking Powder
  • 1 Cup of Coconut Milk (250ml)
  • 2 Tablespoons of Desiccated Coconut

This might just be my favourite bread recipe yet, it’s definitely up there with my two favourites – Blueberry Banana Bread and Double Chocolate Pecan Bread. It’s pillowy and fluffy and has the most gorgeous subtley sweet, almost milky flavour. It’s utterly simple to make and delicious on it’s own or with a little jam or nut butter.

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Whisk the eggs and combine them with the honey and melted coconut oil in a large bowl.

In a separate bowl, combine the ground almonds, coconut flour and baking powder.

Gradually add the dry ingredients into the wet and mix well.

Gradually pour the coconut milk into the mixture while mixing, followed by the vanilla.

Pour the mixture into a bread tin greased with coconut oil. Bake at 180’C on the lower rack of your oven for about 45-50 minutes, or until a knife inserted into the middle comes out clean, . About half way through, sprinkle the desiccated coconut on top and then bake for the remaining time.

13 Comments to Coconut Bread

  1. Michelle says:

    Hi! I just have a question about whether it is tinned coconut milk or the diluted version e.g. Koko that you use? Thanks a million, Michelle

  2. Frances says:

    Hi Indy. Could you recommend a brand of honey please. Thanks

    • Indy Power says:

      Hi Frances! I tend to buy local honey whenever I can at farmers markets etc but what you’re looking for is any raw honey (it’s not processed at all so it’s the most nutritious), Tara Hill Honey is lovely and they have it in Nourish in their stores and online. Hope you find one!x

  3. Louise O'Brien says:

    Can the coconut flour in the coconut bread be replaced with any other flour such as tapioca flour?

    • Indy Power says:

      Coconut flour has a very different texture to other flours (it’s really really absorbent) so substituting it would skew the amounts of all the ingredients in the recipe unfortunately. If you have the time to experiment I’m sure tapioca flour would taste great but you would have to play around with it and adjust the other ingredients too. Hope it works out for you!x

  4. cathy says:

    Hi could you possibly tell me the recipe in grams or oz please

  5. Kerri Hampton says:

    Can this bread be frozen? Thanks

    • Indy Power says:

      I find this bread gets a little soggy when frozen. I think the coconut flour absorbs the moisture as it defrosts 🙁 so for this one it’s best to make fresh x

  6. angela says:

    A couple things:

    -Can you use almond flour/meal (I typically use Bob’s Redmill brand), or just ground almonds? I ended up using raw almonds and grinding them in my food processor as I was unsure.

    -Your recipe calls for vanilla, however there was no indication in the directions when to add this. I ended up mixing it with the coconut milk and pouring it in. I used unsweetened organic coconut milk in the can. I assume that is ok? The bottom part of the can is usually water-downed but most of the can includes about 1 cup which is what your recipe calls for.

    -Have it in the oven now, hoping it all works out 🙂

    • Indy Power says:

      The only difference between ground almonds and almond flour is that almond flour is more finely ground. You can use almond flour no problem, it is just hard to buy here so I always state ground almonds in my recipes. Unsweetened coconut milk from a can is perfect, if you shake the can you’ll get an even milk rather than a separation of the fat and water as you described. Hope it worked out for you and you enjoyed it!x

  7. Colette says:

    I am allergic to almonds so I usually substitute them with ground flaxseed and it worked perfectly in this recipe. Lovely bread!