25+ Irresistible Coconut Milk Bread Recipes for Every Palate

Coconut milk is a versatile ingredient that can elevate your baking game to new heights.

Its creamy texture and naturally sweet flavor make it an ideal addition to a variety of bread recipes, creating loaves that are both moist and delicious.

Whether you’re looking for a simple everyday bread, a sweet treat, or an exotic twist on traditional recipes, incorporating coconut milk into your bread-making process can bring delightful results.

In this article, we’ve compiled over 25 coconut milk bread recipes that will inspire your baking adventures.

From fluffy rolls to rich quick breads, these recipes are perfect for any occasion—be it breakfast, a cozy afternoon snack, or a hearty side for dinner.

Get ready to discover the wonderful world of coconut milk bread and savor the unique flavors it brings to your kitchen!

25+ Irresistible Coconut Milk Bread Recipes for Every Palate

With these 25+ coconut milk bread recipes, you now have a treasure trove of ideas to explore in your baking endeavors.

Each recipe showcases the unique properties of coconut milk, enhancing flavors and textures while providing a hint of tropical flair.

Whether you choose to make a sweet dessert bread or a savory side, you’re sure to impress your family and friends with these delicious creations.

So, gather your ingredients, preheat your oven, and get ready to fill your home with the irresistible aroma of freshly baked coconut milk bread!

Coconut Milk Banana Bread

This Coconut Milk Banana Bread is a delightful twist on the classic banana bread. The addition of coconut milk enhances the bread’s moisture and adds a subtle, creamy coconut flavor. It’s perfect for breakfast, a snack, or dessert, and is sure to please coconut and banana lovers alike.

Ingredients:

• 3 ripe bananas, mashed
• 1/3 cup melted coconut oil
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup coconut milk
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon (optional)
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix the mashed bananas with melted coconut oil until well combined.
3. Add the brown sugar and granulated sugar, mixing until smooth.
4. Beat in the eggs, one at a time, followed by the vanilla extract and coconut milk.
5. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
6. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the nuts if desired.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Coconut Milk Banana Bread not only delivers a wonderful aroma while baking, but it also results in a moist and flavorful loaf that’s sure to become a favorite. The combination of sweet bananas and creamy coconut milk creates a rich taste that pairs beautifully with coffee or tea. Enjoy a slice for breakfast, or indulge in a sweet afternoon snack. This recipe is not only easy to make but also provides an excellent way to use up ripe bananas!

Coconut Milk Dinner Rolls

These Coconut Milk Dinner Rolls are soft, fluffy, and perfect for any meal. The coconut milk lends a subtle sweetness and rich texture, making them a delightful accompaniment to soups, stews, or roasted meats. They’re easy to make and a great way to bring a tropical twist to your dinner table.

Ingredients:

• 1 cup coconut milk (warm)
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/4 cup sugar
• 1/3 cup coconut oil, melted
• 1 teaspoon salt
• 1 egg
• 3-4 cups all-purpose flour

Instructions:

1. In a small bowl, combine the warm coconut milk, yeast, and sugar. Let it sit for about 5-10 minutes until frothy.
2. In a large mixing bowl, combine the melted coconut oil, salt, and egg. Mix well.
3. Add the yeast mixture to the oil and egg mixture, stirring until combined.
4. Gradually add 3 cups of flour, mixing until the dough comes together. If the dough is too sticky, add more flour as needed.
5. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
6. Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
7. Preheat your oven to 375°F (190°C).
8. Punch down the dough and divide it into 12 equal pieces. Shape each piece into a ball and place in a greased 9×13-inch baking dish.
9. Cover the rolls and let them rise for another 30 minutes.
10. Bake for 20-25 minutes, or until golden brown. Brush with additional melted coconut oil if desired.

These Coconut Milk Dinner Rolls are a delicious addition to any meal, bringing a light and fluffy texture that complements a variety of dishes. Their subtle sweetness pairs perfectly with savory entrees, making them ideal for family dinners or special occasions. They can also be enjoyed fresh from the oven with a pat of butter or your favorite spread. This recipe is not only simple but also brings the comforting aroma of freshly baked bread to your kitchen.

Coconut Milk Flatbread

This Coconut Milk Flatbread is a versatile and easy recipe that can be enjoyed with various dishes. Soft and slightly chewy, these flatbreads are perfect for wraps, dipping, or as a side to your favorite curries and salads. The coconut milk adds a unique flavor that elevates the simplicity of traditional flatbreads.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup coconut milk
• 2 tablespoons coconut oil (melted)

Instructions:

1. In a mixing bowl, combine the flour, baking powder, and salt.
2. Make a well in the center and add the coconut milk and melted coconut oil.
3. Mix until a dough forms. If the dough is too sticky, add a little more flour as needed.
4. Knead the dough for a few minutes until smooth and elastic.
5. Divide the dough into 6-8 equal portions and roll each portion into a ball.
6. On a floured surface, roll each ball into a thin circle (about 1/4 inch thick).
7. Heat a skillet over medium-high heat. Cook each flatbread for about 2-3 minutes on each side, until lightly browned and cooked through.
8. Keep the cooked flatbreads warm in a clean kitchen towel while you finish cooking the others.

This Coconut Milk Flatbread recipe is not only quick and easy to prepare, but it also provides a wonderful alternative to store-bought bread. The rich flavor of coconut milk makes these flatbreads a delightful accompaniment to a variety of dishes, from stews to salads. They can be used as wraps for sandwiches or served with dips, making them a versatile option for any meal. Enjoy them warm, and feel free to experiment with different herbs or spices in the dough for added flavor!

Coconut Milk Sweet Potato Bread

This Coconut Milk Sweet Potato Bread is a delightful and nutritious twist on traditional quick bread. The natural sweetness of the sweet potatoes combined with the rich flavor of coconut milk results in a moist and flavorful loaf. It’s perfect for breakfast, snacks, or as a healthy dessert option that everyone will enjoy.

Ingredients:

• 1 cup mashed sweet potatoes (cooked)
• 1/2 cup coconut milk
• 1/3 cup melted coconut oil
• 1/2 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon (optional)
• 1/2 teaspoon nutmeg (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, combine the mashed sweet potatoes, coconut milk, melted coconut oil, brown sugar, eggs, and vanilla extract. Mix until smooth.
3. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Coconut Milk Sweet Potato Bread is not only delicious but also packed with nutrients, making it a great choice for a wholesome treat. The combination of sweet potatoes and coconut milk gives the bread a rich texture and flavor, while the spices add warmth and depth. Serve it warm with a smear of butter or coconut spread for an indulgent breakfast or snack. This recipe is a wonderful way to incorporate more vegetables into your diet while still enjoying a comforting, homemade bread.

Coconut Milk Herb Focaccia

Coconut Milk Herb Focaccia is a fragrant, soft bread that combines the nutty flavor of coconut with aromatic herbs. This versatile bread can be served as an appetizer, side dish, or even as a base for sandwiches. The addition of coconut milk makes it rich and moist, ensuring a satisfying bite every time.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon instant yeast
• 1 teaspoon salt
• 1 tablespoon sugar
• 1/2 cup warm coconut milk
• 2 tablespoons olive oil (plus more for drizzling)
• 2 tablespoons fresh herbs (rosemary, thyme, or basil), chopped
• Coarse sea salt for topping

Instructions:

1. In a mixing bowl, combine the flour, instant yeast, salt, and sugar.
2. Make a well in the center and add the warm coconut milk and olive oil.
3. Mix until a dough forms. Knead the dough for about 5-7 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. Preheat your oven to 400°F (200°C).
6. Once the dough has risen, punch it down and transfer it to a greased baking sheet. Gently stretch it into a rectangle or circle.
7. Use your fingers to create dimples all over the surface of the dough. Drizzle with olive oil and sprinkle with chopped herbs and coarse sea salt.
8. Let it rise for another 20-30 minutes.
9. Bake for 20-25 minutes, or until golden brown. Allow to cool slightly before slicing.

This Coconut Milk Herb Focaccia is an easy and delicious way to elevate any meal. The combination of coconut milk and fresh herbs creates a fragrant and flavorful bread that can complement a variety of dishes. It’s perfect for dipping in olive oil or serving alongside soups and salads. Whether you’re hosting a dinner party or simply looking to enjoy fresh homemade bread, this focaccia is sure to impress. Plus, it’s a fantastic way to experiment with different herbs and toppings, making each batch uniquely yours.

Coconut Milk Chocolate Chip Bread

Indulge your sweet tooth with this Coconut Milk Chocolate Chip Bread! This moist and delicious quick bread is studded with rich chocolate chips and infused with the creamy flavor of coconut milk. It’s an irresistible treat for breakfast or dessert that will satisfy any chocolate lover.

Ingredients:

• 1 cup coconut milk
• 1/3 cup coconut oil (melted)
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chocolate chips (semi-sweet or dark)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix together the coconut milk, melted coconut oil, brown sugar, granulated sugar, eggs, and vanilla extract until well combined.
3. In a separate bowl, whisk together the flour, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Coconut Milk Chocolate Chip Bread is the perfect way to treat yourself or impress your friends and family. The combination of chocolate and coconut creates a delightful flavor that is hard to resist. Whether enjoyed warm out of the oven or toasted with a bit of butter, this bread is versatile and satisfying. It’s a great addition to brunch spreads or as an afternoon snack with coffee. Plus, it’s an easy recipe that comes together quickly, making it a wonderful option for any occasion. Enjoy every slice!

Coconut Milk Zucchini Bread

This Coconut Milk Zucchini Bread is a fantastic way to incorporate vegetables into your diet while indulging in a deliciously sweet loaf. The addition of coconut milk adds moisture and a subtle coconut flavor that pairs wonderfully with the zucchini. This bread is perfect for breakfast, snacks, or dessert, making it a versatile addition to your recipe collection.

Ingredients:

• 1 1/2 cups grated zucchini (about 1 medium zucchini)
• 1/2 cup coconut milk
• 1/3 cup coconut oil (melted)
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon (optional)
• 1/2 cup chopped nuts (walnuts or pecans) or chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, combine the grated zucchini, coconut milk, melted coconut oil, brown sugar, granulated sugar, eggs, and vanilla extract. Mix until well combined.
3. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon (if using).
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in nuts or chocolate chips if desired.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Coconut Milk Zucchini Bread is a delightful way to enjoy the benefits of zucchini while satisfying your sweet tooth. The moistness from the coconut milk and zucchini results in a tender crumb, making each slice irresistible. It’s a great option for breakfast or a quick snack and can be served plain or topped with cream cheese for added flavor. Plus, it’s an excellent recipe to use up any extra zucchini you might have on hand!

Coconut Milk Savory Herb Bread

This Coconut Milk Savory Herb Bread is a delicious and aromatic addition to any meal. The combination of fresh herbs and coconut milk creates a flavorful and moist bread that pairs perfectly with soups, salads, or as a base for sandwiches. This versatile bread is easy to make and a wonderful way to bring a burst of flavor to your table.

Ingredients:

• 3 cups all-purpose flour
• 1 packet (2 1/4 teaspoons) instant yeast
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 cup warm coconut milk
• 2 tablespoons olive oil
• 1/4 cup fresh herbs (rosemary, thyme, or parsley), chopped
• 1 teaspoon garlic powder (optional)
• Coarse sea salt for topping

Instructions:

1. In a large mixing bowl, combine the flour, instant yeast, salt, sugar, and garlic powder (if using).
2. Make a well in the center and add the warm coconut milk and olive oil.
3. Mix until a dough forms. Knead the dough on a floured surface for about 5-10 minutes until smooth and elastic.
4. Incorporate the chopped herbs into the dough during the kneading process.
5. Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. Preheat your oven to 375°F (190°C).
7. Once the dough has risen, punch it down and shape it into a loaf or divide it into rolls.
8. Place the dough on a greased baking sheet or in a loaf pan. Let it rise for another 30 minutes.
9. Bake for 25-30 minutes or until golden brown and the bread sounds hollow when tapped. Brush with olive oil and sprinkle with coarse sea salt while still warm.

This Coconut Milk Savory Herb Bread is a wonderful way to enjoy the aromatic flavors of fresh herbs in a homemade loaf. The addition of coconut milk not only enhances the moisture but also adds a hint of sweetness that complements the herbs beautifully. Serve this bread warm with butter or olive oil, or use it as a base for your favorite sandwiches. It’s a delightful option for family dinners, gatherings, or any occasion where you want to impress your guests with a unique and tasty bread.

Coconut Milk Pumpkin Bread

This Coconut Milk Pumpkin Bread is a delightful, seasonal treat that combines the rich flavors of pumpkin with the creamy texture of coconut milk. Perfect for fall, this bread is moist, fragrant, and packed with spices that make it a wonderful addition to your breakfast or dessert table.

Ingredients:

• 1 cup canned pumpkin puree
• 1/2 cup coconut milk
• 1/3 cup coconut oil (melted)
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves (optional)
• 1/2 cup chopped nuts or chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix together the pumpkin puree, coconut milk, melted coconut oil, brown sugar, granulated sugar, eggs, and vanilla extract until well combined.
3. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves (if using).
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in nuts or chocolate chips if desired.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Coconut Milk Pumpkin Bread is a must-try for pumpkin lovers! The combination of pumpkin and coconut milk results in a tender, flavorful loaf that is perfect for celebrating the fall season. Serve it warm with a pat of butter or cream cheese, and it makes a delightful addition to any brunch or gathering. This bread not only satisfies your cravings for seasonal flavors but also fills your kitchen with a warm, inviting aroma that will have everyone asking for the recipe. Enjoy this deliciously moist bread as a snack or dessert all autumn long!

Coconut Milk Banana Bread

This Coconut Milk Banana Bread is a wonderfully moist and flavorful twist on the classic banana bread. Using coconut milk enhances the richness of the bread, making it incredibly tender and adding a subtle coconut flavor that pairs perfectly with the sweetness of ripe bananas. This recipe is perfect for breakfast, snacks, or even dessert, and it’s a fantastic way to use up overripe bananas.

Ingredients:

• 2 to 3 ripe bananas (mashed, about 1 cup)
• 1/2 cup coconut milk
• 1/3 cup coconut oil (melted)
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon (optional)
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, combine the mashed bananas, coconut milk, melted coconut oil, brown sugar, granulated sugar, eggs, and vanilla extract. Mix until smooth.
3. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the nuts if desired.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Coconut Milk Banana Bread is not only delicious but also a fantastic way to incorporate more fruit into your diet. The addition of coconut milk provides a unique flavor profile and keeps the bread incredibly moist. Perfect for breakfast with a cup of coffee or as a sweet treat any time of day, this banana bread is sure to become a favorite. Enjoy it plain, or dress it up with a spread of butter or cream cheese for an extra special touch!

Coconut Milk Sweet Potato Bread

This Coconut Milk Sweet Potato Bread is a delightful and nutritious option for those looking to enjoy a flavorful loaf. Sweet potatoes bring natural sweetness and moisture, while coconut milk adds a creamy texture and rich taste. This bread is perfect for toasting, making sandwiches, or simply enjoying with butter.

Ingredients:

• 1 cup mashed sweet potatoes (cooked and cooled)
• 1/2 cup coconut milk
• 1/4 cup coconut oil (melted)
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg (optional)
• 1/2 cup raisins or chopped nuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, combine the mashed sweet potatoes, coconut milk, melted coconut oil, brown sugar, granulated sugar, eggs, and vanilla extract. Mix until smooth.
3. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using).
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in raisins or nuts if desired.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Coconut Milk Sweet Potato Bread is a fantastic way to enjoy the natural sweetness of sweet potatoes in a soft, moist loaf. The combination of flavors makes it a great addition to any meal or as a snack throughout the day. Serve it warm or toasted for breakfast, or use it as a base for savory sandwiches. This bread is not only delicious but also packed with nutrients, making it a wholesome choice for any occasion!

Coconut Milk Cinnamon Raisin Bread

This Coconut Milk Cinnamon Raisin Bread is a delightful, sweet treat that combines the warm flavors of cinnamon and the chewiness of raisins, all enhanced by the creamy richness of coconut milk. This bread is perfect for breakfast or as a comforting snack, and it’s sure to become a household favorite with its irresistible aroma and flavor.

Ingredients:

• 1/2 cup coconut milk
• 1/4 cup coconut oil (melted)
• 1/4 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 packet (2 1/4 teaspoons) instant yeast
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 cup raisins
• 1/4 cup granulated sugar (for topping)
• 1 teaspoon cinnamon (for topping)

Instructions:

1. In a large bowl, combine the coconut milk, melted coconut oil, brown sugar, eggs, and vanilla extract. Mix until well combined.
2. In a separate bowl, whisk together the flour, instant yeast, cinnamon, and salt.
3. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Fold in the raisins.
4. Knead the dough on a floured surface for about 5-10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. Preheat your oven to 375°F (190°C).
7. Once the dough has risen, punch it down and shape it into a loaf. Place it in a greased loaf pan.
8. In a small bowl, mix together the granulated sugar and cinnamon for the topping. Sprinkle it over the top of the loaf.
9. Bake for 25-30 minutes or until golden brown and the bread sounds hollow when tapped. Allow to cool in the pan for 10 minutes before transferring to a wire rack.

This Coconut Milk Cinnamon Raisin Bread is a sweet and comforting loaf that’s perfect for any time of day. The delightful combination of cinnamon and raisins makes it an ideal choice for breakfast or a sweet snack. Enjoy it toasted with a pat of butter or cream cheese for a delicious treat. The soft texture and rich flavor from the coconut milk make this bread a must-try, perfect for sharing with family and friends or savoring all to yourself!

Coconut Milk Zucchini Bread

This Coconut Milk Zucchini Bread is a moist and flavorful loaf that incorporates the goodness of zucchini, enhanced by the creamy richness of coconut milk. This bread is perfect for breakfast or a healthy snack, providing a delightful way to use up those garden zucchinis. The subtle sweetness and tender texture make it a favorite for both kids and adults alike.

Ingredients:

• 1 cup grated zucchini (squeezed dry)
• 1/2 cup coconut milk
• 1/3 cup coconut oil (melted)
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup chopped nuts or chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, combine the grated zucchini, coconut milk, melted coconut oil, brown sugar, granulated sugar, eggs, and vanilla extract. Mix until well blended.
3. In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in nuts or chocolate chips if desired.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

This Coconut Milk Zucchini Bread is a delightful way to incorporate vegetables into your diet without sacrificing flavor. The zucchini adds moisture, while the coconut milk enriches the overall taste and texture. This bread is perfect for breakfast with a cup of tea or as an afternoon snack. Slice it up and enjoy it plain, or spread a little cream cheese on top for an extra indulgence. It’s a wonderful recipe that’s both delicious and nourishing!

Coconut Milk Bread Rolls

These Coconut Milk Bread Rolls are soft, fluffy, and lightly sweetened, making them a perfect addition to any meal. Ideal for serving with soups, salads, or as part of a festive dinner, these rolls are made with coconut milk for a subtle tropical flavor. Their light texture and delightful aroma will have everyone reaching for more.

Ingredients:

• 1 cup warm coconut milk (about 110°F)
• 2 tablespoons sugar
• 2 teaspoons instant yeast
• 1/4 cup coconut oil (melted)
• 1 teaspoon salt
• 3 cups all-purpose flour (plus more for dusting)
• 1 egg (for egg wash, optional)

Instructions:

1. In a large bowl, combine the warm coconut milk, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.
2. Add the melted coconut oil and salt to the mixture, then gradually add the flour, one cup at a time, stirring until a soft dough forms.
3. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
5. Punch down the dough and divide it into 12 equal pieces. Shape each piece into a ball and place them in a greased baking dish.
6. Cover and let the rolls rise for another 30 minutes.
7. Preheat your oven to 375°F (190°C). If using, brush the tops of the rolls with beaten egg for a glossy finish.
8. Bake for 20-25 minutes, or until golden brown. Allow to cool slightly before serving.

These Coconut Milk Bread Rolls are the perfect side dish for any meal, offering a soft and tender bite that pairs well with a variety of flavors. The use of coconut milk not only adds a hint of sweetness but also ensures that each roll is fluffy and satisfying. Serve them warm straight from the oven, or store them for later use as delightful sandwiches or sliders. Whether at a family gathering or a simple weeknight dinner, these rolls are sure to impress!

Coconut Milk Honey Bread

This Coconut Milk Honey Bread is a sweet, aromatic loaf that combines the natural sweetness of honey with the creamy richness of coconut milk. Perfect for breakfast, this bread is also delightful as a snack or dessert. Its beautiful golden crust and soft crumb make it a showstopper that’s easy to prepare.

Ingredients:

• 1/2 cup coconut milk
• 1/4 cup honey
• 1/4 cup coconut oil (melted)
• 1/2 teaspoon salt
• 2 large eggs
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix together the coconut milk, honey, melted coconut oil, salt, and eggs until well combined.
3. In another bowl, whisk together the flour, baking powder, baking soda, and cinnamon (if using).
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This Coconut Milk Honey Bread is a wonderful blend of flavors that’s sure to become a family favorite. The natural sweetness of honey pairs beautifully with the richness of coconut milk, creating a loaf that’s both satisfying and delicious. Serve it warm with butter or enjoy it on its own for a simple yet delightful treat. This versatile bread can also be used for making French toast or toasted with jam, making it a fantastic addition to your breakfast table. Enjoy every slice of this heartwarming bread!

Note: More recipes are coming soon!