Super Fluffy Sweet Coconut Milk Bread
How to make the fluffiest and lightest Coconut Milk Bread.
Here's what you'll need:
1 cup warm coconut milk (250ml)
1 egg
1/4 cup sweetened condensed milk (60ml)
3 and 1/4 cups all purpose flour (405g)
2 and 1/4 tsp instant yeast (7g)
1 tsp salt (5g)
2 tbsp sugar (30g)
1/4 cup softened unsalted butter(60g).
Eggwash: 1 egg + 2 tbsp coconut milk
WHAT MAKES A BREAD DENSE AND HEAVY IN TEXTURE?
-Not kneading the dough properly.
-The flour could have too low protein content.
-There could be too much salt in the recipe.
-You did not proof it enough.
-You could have killed the yeast by leaving the dough
to rise in a place that was too hot.
-Expired yeast.
I hope you will enjoy this recipe. Let me know and comment down below. Don't forget to click the bell button for you to be notified every time I upload new recipes. Thank you all my darling lovelies! Sending you all the love and positive vibes~ Weng ????????????
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HOW TO MAKE KETO COCONUT WHITE BREAD - NO GLUTEN, PSYLLIUM HUSKS, XANTHAN GUM OR YEAST !
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1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
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Coconut Flour (
Egg White Protein Powder (
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THIS RECIPE HAS BEEN UPDATED ON 4/10/22 TO INCLUDE AN OPTION TO USE EGG WHITE POWDER. SEE UPDATED RECIPE BELOW.
Psyllium husk is the best natural replacement for gluten but I know that some of you experienced stomach discomfort with it while some of you faced difficulty obtaining it in your specific countries. Hence, I am introducing this keto bread which has no psyllium husks, xanthan gum, gluten or even yeast, yet it rises so well. It is white in color so I named it Keto Coconut White Bread. This is an extension from the Keto Almond White Bread video published last week (see link here - )
Of course, without psyllium husks, the texture is a little cake-like and crumbly but it is still a great alternative if you are looking for a keto bread without psyllium husk, xanthan gum or gluten.
The key ingredient is the egg whites which makes the bread looks white and the protein from egg whites helps to boost the rise. When part of the egg whites are whipped to stiff peaks, the meringue helps to provide the volume. If you use egg yolks, the bread will not rise as much, tastes very eggy and the color will be yellowish.
The recipe can be viewed and printed at this link;
NUTRITION INFO
[ Total Servings = 18 ]
Per Serving ;
Total Carb = 1 g
Dietary Fiber = 0.3 g
Net Carb = 0.7 g
Calories = 73
Total Fat = 6.9 g
Protein = 2.3 g
FOR BEST RESULTS, WEIGH THE INGREDIENTS !
INGREDIENTS
FOR THE BATTER
Coconut Flour = 90 g / 3/4 cup
Baking Powder = 16 g / 4 tsp
Apple Cider Vinegar = 30 ml / 2 tbsp
Coconut Oil = 100 ml / 7 tbsp (Note: You can also use olive oil or melted butter)
Salt = 2 g / 1/2 tsp
Fresh Egg Whites (room temperature) = 7 large (250 g)
(Note: You can replace the fresh egg whites with the following;
1. Egg whites from cartons (250 g)
2. 44 g of egg white powder + 245 ml room temperature water)
FOR THE MERINGUE
Fresh Egg Whites (room temperature) = 7 large (250 g)
(Note: You can replace the fresh egg whites with the following;
1. Egg whites from cartons (250 g)
2. 44 g of egg white powder + 245 ml room temperature water)
Cream of tartar (helps to stabilize the meringue) = 1/2 tsp (optional)
NOTE:
Total large egg whites = 14
DIRECTIONS
1. Preheat the oven at 350F or 180C.
2. In a bowl, make the batter. Add the flour, baking powder, salt and mix until well combined.
3. Add the apple cider vinegar, coconut oil, egg whites and mix until a thick batter is formed. Set aside.
4. In a separate bowl, make the meringue according to the instructions above.
5. Add 1/3 first of the meringue to the batter and fold gently to combine. The fold method is like scooping up the batter from the bottom. If you simply mix the meringue into the batter, it will affect the rise. Then add another 1/3 of the meringue and fold gently to combine. Lastly, add the balance of the meringue and fold gently to combine. The batter should have increased significantly and is light and fluffy.
6. Pour the batter into an 8 x 4.5 x 4.5-inch loaf pan ( lined with parchment paper. With a higher pan, the bread will look taller. A standard 8 x 4-inch loaf pan will not be able to fit the volume of batter so you may have to use a 9 x 5-inch pan if you do not have a tall pan.
7. Bake at the lowest rack for 50 minutes or until cooked.
8. Cool completely on a wire rack before slicing. If you cut it into thin slices, you can get about 18 to 20 servings. If you cut it into thick slices, you can get about 16 servings.
9. The bread is a little cake-like and crumbly but still firm. It is light and soft. You can eat it on its own, top with your favorite spread or make sandwiches. When toasted, the crust is crispy, and the crumb is tender.
NOTE
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Coconut Bread Stick 椰蓉長條麵包｜Apron
Coconut Bread Stick 椰蓉長條麵包｜Apron
Bread Dough 麵糰
Bread flour 高筋面粉 250g / 1,3/4cup
Caster sugar 细砂糖 20g / 3Tbsp
Sea salt 海鹽 2.5g / 1/2tsp
Whole egg 全蛋 1(55g+- per egg)
Fresh milk 鮮奶 120ml+-
Instant yeast 即溶酵母 3g / 1tsp
Unsalted butter 無鹽奶油 20g / 1,1/2Tbsp
Coconut Filling 椰蓉
Softened butter 軟化奶油 15g / 1Tbsp
Powdered sugar 糖霜 15g / 2Tbsp
Powdered milk 奶粉 10g / 1,1/2Tbsp
Whole egg 全蛋 20g / 1,1/2Tbsp
Unsweet dried shredded coconut 乾椰絲 30g / 1/3cup
Bake at 180°C / 350°F for 15-17 minutes
摄氏180 / 华氏350 烤 15-17分钟
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#Bread #Coconut #麵包
Coconut Milk Bread Loaf｜Apron
Coconut Milk Bread Loaf｜Apron
Bread flour 350g / 2,1/2cup
Caster sugar 20g / 3Tbsp
Sea salt 2.5g / 1/2tsp
Instant yeast 4g / 1 heaped tsp
Coconut milk 200ml
Water 45ml
Coconut oil 30ml
Unsweetened shredded coconut as needed
Oval shape mold 22x6x10cm 2
Bake at 180°C / 350°F for 17-20 minutes
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#Bread
How to Make Coconut Bread | Easy Coconut Bread Recipe
Print the FULL recipe here:
In this episode of In the Kitchen with Matt, I will show you how to make coconut bread. If you like coconut, you will love this easy coconut bread recipe. It is so delicious! Coconut bread is a quick bread like banana bread and zucchini bread. If I can do it you can do it, let's get baking! :)
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Ingredients:
4 large eggs
1 cup softened butter (225 g)
2 cups white granulated sugar (400 g)
1 Tbsp. of coconut extract/flavoring (15 ml)
1 cup buttermilk (250 ml)
1 cup coconut flakes (unsweetened or sweetened) (75g)
3 cups all-purpose (plain) flour (360 g)
1/2 tsp. salt (3 g)
1/2 tsp. baking soda (3 g)
1/2 tsp. baking powder (2 g)
Glaze:
1 1/2 cups white granulated sugar (300 g)
3 Tbsp. unsalted butter (42 g)
1/3 cup water (80 ml)
1 tsp. coconut extract/flavoring (5 ml)
Tools:
2 - 5x9 bread loaf pans or 6 to 8 mini bread pans 3.75x6: or
Bowls
spatula
hand mixer:
shortening or kitchen spray
parchment paper for the bottom of pans
wire rack
pot
wooden skewer
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