How To make Coconut Bread
2 c Freshly grated coconut*
2 ea Eggs, well beaten
1 t Vanilla extract
1/4 c Seedless raisins
3 c All-purpose flour
1 pn Salt
1 c Sugar
1 c Evaporated milk
1/4 ts Ground cinnamon
2 tb Butter, melted
1 tb Baking powder
In a large bowl, combine the coconut and sugar. In another bowl, combine the eggs, milk, vanilla, cinnamon, raisins, and butter. Stir this mixture into the grated coconut. Sift in the flour, baking powder, and salt. Combine, mixing until smooth. Pour the batter into 2 greased 9-inch loaf pans, and bake in a preheated 350 deg. F. oven for 1 hour, or until a tester comes out clean. Set the pans on wire racks to cool for 10 minutes. Remove the breads from the pans * Store bought grated coconut will not give this bread the moistness that freshly grated coconut will.
How To make Coconut Bread's Videos
KETO COCONUT FLOUR BREAD V2.0 | SUPER EASY | ONLY 1 G NET CARB | USING WHOLE EGGS
Links to purchase cookbooks
Click this link to purchase in e-book format only;
@
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
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Links to purchase books in Kindel, Paperback & Hardcover formats via Amazon;
The Ultimate Keto Bread Recipes by Elsie Yan (
The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (
The Ultimate Keto Cookbook by Elsie Yan
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About 3 years ago, I developed a Keto Coconut Bread recipe, and it was one of my earliest bread recipes sinch I started this youtube channel. It became quite popular, so I decided to remake this bread to create awareness and with slight adjustments. I increased the loaf size a bit and reduced the amount of psyllium husks. While coconut flour makes wonderful keto cakes with light and fluffy texture but when used for making bread, the texture is quite dense and heavy just like almond flour. Hence, the dough does not rise much even with more rising agent.
In most of my keto bread, I prefer to use egg whites as it helps to boost with the rise resulting in a lighter and fluffier texture and does not taste eggy. However, coconut flour is super absorbent and requires more eggs and liquid. You may think that 7 whole eggs are a lot for a loaf of bread but considering the amount of coconut flour used in the recipe, it really does require that number of eggs. Interestingly, the eggs helped to make the coconut flour taste not so overpowering, and the coconut flour makes the bread taste not so eggy. The texture is moderately soft and once toasted, the crust is crispy with tender crumbs.
For those of you who prefer using egg whites, I will be showing you how to do it in a separate video. However, this recipe will require quite a lot of egg whites so I will be showing you how to use fresh egg whites, liquid egg whites and egg white powder. This version will produce a better rise and lighter texture so stay tuned for it.
The recipe can be viewed and printed at this link;
[Total servings = 16]
NUTRITION INFO PER SERVING
Total carb = 3.0 g
Dietary fiber = 1.8 g
Net carb = 1.2 g
Calories = 62
Total fat = 4.7 g
Protein = 2.6 g
For best results, weigh the ingredients!
DRY INGREDIENTS
Coconut flour = 150 g (1 1/4 cups)
Whole psyllium husks = 27 g (3 tbsp) (Ground until half its original volume then weigh it)
Baking powder = 21 g (2 1/2 tbsp)
Salt = 4 g (1 tsp)
WET INGREDIENTS
Eggs = 7 whole large eggs (403 g)
Apple cider vinegar = 45 ml (3 tbsp)
Coconut oil = 45 ml (3 tbsp) (OR any keto friendly oil)
Hot or boiling water = 300 ml (1 1/4 cups)
DIRECTIONS
1. Preheat the oven at 350 F or 180 C.
2. Add all dry ingredients into a big bowl. Mix until well combined.
3. Add all the wet ingredients (except the hot water) and mix for a while. Lastly, add the hot or boiling water and mix until a soft dough is formed.
4. Transfer the dough into an 8x4 inch loaf pan lined with parchment paper. Spread evenly and leave the top round.
5. Top with black and white sesame seeds (optional). Press seeds down gently to ensure they stick to the dough.
6. Bake for 60 minutes at the lowest rack.
7. Cool completely before slicing.
8. The bread can be kept at room temperature for a few days provided you have a cool and dry climate. Otherwise, it is best to refrigerate earlier for up to a week and freeze for up to 3 months.
NOTE
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How To Make Pan De Coco l Coconut Bread Recipe
A classic Filipino bread pan de coco or coconut bread, soft and sweet bun filled with coconut. Yields 16 pcs of pan de coco.
#pandecoco #pinoybread
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INGREDIENTS :
1 cup warm milk
2 tbsp white sugar
2 tsp active yeast
3 1/4 cup all purpose flour
1/4 cup white sugar
1/2 tsp salt
1 large egg + 1 ( for eggwash )
1/4 cup unsalted melted butter
FILLING :
50 grams unsalted butter or margarine
1/2 cup brown sugar
2 cups grated coconut
1 tsp vanilla extract.
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Cooking is my passion, not as a professional chef but as a person dedicated to finding way's to make food tasty, healthy and to share with others.
Coconut Bread - Homemade Cocktail Bun
Hello everyone, today's baking is Coconut Bread - Homemade Cocktail Bun. Written Recipe:
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#coconut #bread #bun
Coconut Bread - Homemade Cocktail Bun
Dough:
250g (2 cups) all-purpose flour
3g (1 tsp) instant yeast
25g (2 tbsp) sugar
1/4 tsp salt
1 egg
125ml (1/2 cup) warm milk
42g (3 tbsp) soft butter
Filling:
1 cup Desiccated coconut or freshly grated coconut
1 egg
5 tbsp sugar. Adjust, follow your taste.
1/2 cup melted butter. Adjust, depending on the coconut we're using.
*desiccated coconut absorb more liquid, we might use
less of butter if using freshly grated coconut
Topping:
3 tbsp cake flour, sifted.
3 tbsp powder sugar, sifted.
3 tbsp melted butter
Adjust the consistency by adding flour or butter
Sesame seeds for sprinkle on top
Preheated oven:
Top-bottom heat 180°C (350°F)
Fan mode 160 °C (320°F)
Baking time: 18 - 20 minutes.
After baking might brush with clear honey if you wish.
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the best banana coconut bread | recipe
ingredients:
1 3/4 cups all purpose flour
2 over ripe bananas
1/2 cup salted butter
1/2 cup grated coconut
1/2 cup coconut milk
1/3 cup plain yogurt
2 large eggs
1 tbsp vanilla extract
1 tbsp banana extract
1/2 cup brown sugar
1/2 cup granulated sugar
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
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Coconut Bread
Coconut Bread – Super Easy and tasty bread loaded with coconut goodness from coconut milk, shredded coconut, and coconut extract then topped with lime glaze for added citrusy sweetness. Perfect for breakfast or for afternoon snack time! No mixer required!
⬇️ ⬇️ ⬇️ MORE INFO BELOW ⬇️ ⬇️ ⬇️
???? PRINT RECIPE HERE ????
INGREDIENTS:
▢3/4 cup shredded unsweetened coconut
▢3 large eggs
▢¾ cup coconut milk
▢1 tablespoon fresh lime juice and zest
▢1 teaspoon coconut extract or vanilla extract
▢2 cups all-purpose flour
▢2 teaspoons baking powder
▢1/2 teaspoon salt
▢4 ounce unsalted butter , softened
▢3/4 cup granulated sugar
FOR THE GLAZE
▢1/4 cup sifted powdered sugar
▢1 teaspoon lime juice
▢1 teaspoon water or more for desired consistency
MORE EASY & TASTY RECIPES
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You won't buy bread any more if you got this recipe | Extremely delicious | Coconut flower bread
You won't buy bread any more if you know recipe | Extremely delicious | Coconut flower bread
????Ingredients
1. Dough:
* 250g Bread Flour 1cup+1/2cup
* 3g Instant Yeast 1tsp
* 1pc Egg （55g+-）
* 3g Salt 1/4/tsp
* 20g Sugar 1tbsp+1/2tbsp
* 120g Ice Milk 1/2cup
* 25g Softened Unsalted Butter 1.76tbsp
2. Coconut Fillings :
* 30g Egg
* 30g Caster sugar 2.4tbsp
* 30g Softened Unsalted Butter 2.11tbsp
* 50g Shredded Coconut 10tbsp
* Preheat the Oven at 170°C (340°F) bake for 15 minutes
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