Raspberry Coconut Bread


  • 3 Eggs
  • 1/4 Cup of Melted Coconut Oil (60ml)
  • 3 Tablespoons of Honey
  • 1 Teaspoon of Vanilla Essence
  • 2 Cups of Ground Almonds (240g)
  • 1/3 Cup of Desiccated Coconut (30g)
  • 1 Teaspoon of Baking Powder
  • 100ml of Coconut Milk (Full Fat, Tinned)
  • 125g Of Raspberries
  • To decorate: coconut chips, desiccated coconut

This bread is perfect treat if you’re trying to cut down on sugar, there’s just a little honey in here but it has a subtle sweetness that will satisfy your cravings and coconut milk gives it an unbeatable creamy flavour. It’s pillowy and light- perfect for absorbing the oozing berry juices. It’s grain free so I’ve swapped flour for Vitamin E and protein rich ground almonds and there’s delicious desiccated coconut for flavour and texture.Raspberry Coconut Bread 4Raspberry Coconut Bread 1

Whisk the eggs together with the honey, melted coconut oil and vanilla in a large bowl.

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

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

Gradually pour the coconut milk into the mixture while mixing. Then fold in the raspberries.

Pour the mixture into a bread tin greased with coconut oil. Bake at 175’C on the lower rack of your oven for 50-55 minutes, or until a knife inserted into the middle comes out clean. For the last five minutes, sprinkle any coconut chips or desiccated coconut on top and then bake for the remaining time.

Leave to cool before slicing.

29 Comments to Raspberry Coconut Bread

  1. Sophie says:

    Could this also be made with coconut flour instead of almond?

    • Indy Power says:

      coconut flour is really different, it’s super absorbent so you can’t use it in this one without a lot of experimentation and tweaking of amounts! definitely stick with ground almonds, or ground cashews work great too x

  2. Beautylymin says:

    I made this a few weeks ago after seeing it in the weekend supplement of the Independent & it was a big hit so I made it again last weekend! Absolutely delicious xx

  3. Carmel says:

    Sounds delicious. I love coconut. Just wondering is coconut oil bad for cholesterol?

    • Indy Power says:

      Coconut oil does raise cholesterol but when measuring a person’s cholesterol levels it’s not the overall figure that’s most indicative of health but rather the ratio between LDL cholesterol (bad) and HDL cholesterol (good). Coconut oil raises the good cholesterol levels, which is beneficial to health, but in doing so it also raises the overall figure which is why it’s confusing. Long story short, I think coconut oil is great for you but I recommend reading up on it so you can decide for yourself. Hope that helps!x

  4. Donna Watterson says:

    Hubby has nut allergy can I substitute the ground almonds for a flour? Thanks in advance

    • Indy Power says:

      Hi Donna, unfortunately for this one you can’t easily substitute flour using the same amounts. I’m sure you could tweak it but it will take some experimentation to get the ratios right! Hope it works out for you x

  5. Seaneen mcfadden says:

    Hi there I was wondering if you could post nutritional breakdown of your recipe? Thanks

  6. Sarah says:

    This bread is so gorgeous. My friend baked it for our healthy treat after lunch at the weekend. It was really moist and just enough sweetness from the raspberries.

  7. Tara says:

    Just wondering how many calories per loaf?

  8. Annie says:

    How many people do you think this would serve?

  9. Sarah McCarthy says:

    Hey! Just wondering, is it possible to use reduced fat tinned coconut milk in replacement for full fat or will this drastically change the composition of it ? Thank you 🙂

  10. Sarah says:

    Hi ☺️ Is it possible to use reduced fat tinned coconut milk instead of full fat or would this have a bad outcome?

  11. Julie says:

    Can I use Honeyville Almond Flour instead if grinding my own almonds?

  12. Sierra says:

    Could this still work with egg substitutes?? My son is allergic.

    • Indy Power says:

      I haven’t tried this one with egg substitutes but it should work with a little tweaking. I usually use apple sauce or 1 tablespoon of ground chia mixed with 3 tablespoons of water per egg. Hope it works out for you!x

  13. Yummy this sounds really good. Never tried this before, thanks for sharing this..


  14. Lydia says:

    I made this today it was delicious! ‘Y while family loves it. Is it ok stored in bread bin or does it need to stay in the fridge? Thanks

    • Indy Power says:

      It will keep for an extra day or two if you keep it in the fridge, I usually keep mine in an airtight container on the counter as it never lasts longer than 2 days!x

  15. sally says:

    do you have the calories for this please?

  16. Myrle says:

    Hi, can I use baking soda instead of powder? And how much? I can’t have cream of tartar so I can’t make a baking powder substitute either. Thanks ????

    • Indy Power says:

      Hi Myrle, baking soda requires something acidic to react with so you would also have to add some lemon juice or apple cider vinegar to the recipe. You should only need about a quarter teaspoon of baking soda and then about 1 teaspoon of lemon juice or vinegar. Hope it works out well for you!x