Tropical Coconut Bread Recipes

COCONUT BREAD

Steps:

• Preheat the oven to 375 degrees F and mist a loaf pan with non-stick spray.
• Place the flour, coconut, sugar, baking powder, and salt in a medium bowl and stir to combine.
• Place the coconut milk, melted butter, egg, and extracts in a large liquid measuring cup, and whisk to combine.
• Pour the liquid ingredients into the dry, and fold together just until combined.
• Transfer the batter to the prepared pan, and bake for 55 to 65 minutes, or until a toothpick inserted in the thickest part of the bread comes out clean or with a few moist crumbs.
• Cool for 20 minutes in the pan, then invert onto a wire rack to cool completely.
• Lightly toast the coconut flakes in a dry pan over medium heat, until just beginning to turn brown. Set aside.
• Place the powdered sugar in a medium bowl and add the coconut milk and coconut extract.
• Stir together until smooth, then drizzle over the coconut bread and top with toasted coconut flakes.

PANI POPO (HAWAIIAN COCONUT BREAD)

Steps:

• Coat a 9x13 inch baking dish with cooking spray. Coat your hands with cooking spray or shortening, and roll the dough balls in your hands so that they have a light coating. Place in the prepared dish. Set aside in a warm place to rise until doubled, up to 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, stir together the coconut milk, sweetened condensed milk and sugar. Pour this mixture over the top of the rolls as evenly as you can.
• Bake for 30 minutes in the preheated oven, until golden brown. Let cool for a few minutes before separating and serving.

COCONUT BREAD

Steps:

• In a large bowl, combine the sugar, oil, eggs and extract. Combine the flour, baking powder, baking soda and salt; add to sugar mixture alternately with buttermilk, stirring just until moistened. Fold in coconut and walnuts. , Pour into two greased 8x4-in. loaf pans. Bake at 325° for 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes in pans before removing from pans to wire racks to cool completely.

TROPICAL BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F. Lightly oil a 9-by-5-inch loaf pan.
• Spread the macadamia nuts on one rimmed baking sheet and the coconut on another. Toast, tossing occasionally, until the macadamia nuts and coconut are golden, 5 to 7 minutes. Let the nuts cool, then roughly chop.
• Whisk together the flour, granulated sugar, baking soda, cinnamon, salt, nutmeg, macadamia nuts and coconut in a large bowl. In another bowl, whisk together the coconut oil, brown sugar, eggs, yogurt and vanilla. Stir in the bananas. Fold the banana mixture into the dry mixture until just combined.
• Pour the batter into the prepared loaf pan and lightly tap the pan on the counter to evenly distribute the batter. Bake until golden brown and a skewer inserted into the center comes out clean, 65 minutes to 75 minutes. Let the bread cool for 15 minutes in the pan. Remove from the pan and let cool completely on a rack.

TROPICAL COCONUT BREAD

Steps:

• Preheat oven to 325 degrees F.
• Grease and flour two 9 1/2" x 5 1/2" loaf pans.
• Do not use a mixer with this recipe.
• Use a spoon or spatula and stir by hand.
• In medium mixing bowl, combine flour, baking powder, baking soda, and salt; mix well.
• In large mixing bowl, combine sugar, oil, beaten eggs, and coconut extract; mix well.
• Alternately add flour mixture and buttermilk to sugar mixture and stir only until moist.
• Stir in shredded coconut.
• Pour batter into the two prepared loaf pans, place on middle rack and bake for 1 hour.

HAWAIIAN COCONUT-BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 3 metal or glass 9x5-inch loaf pans or use ungreased silicone pans.
• Mix coconut flour, all-purpose flour, xylitol, coconut sugar, flaxseed meal, baking soda, and salt together in a large bowl.
• Blend bananas, butter, coconut milk, and eggs in another large bowl. Add dry ingredients and whisk thoroughly until there are no lumps. Fold in macadamia nuts. Pour batter into the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool briefly on a wire rack and then remove from the pans and let cool completely. Serve warm.

COCONUT BREAD II

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x5 inch loaf pan.
• In a large bowl, beat together sugar and vegetable oil. Beat in eggs and coconut extract. In a separate bowl, sift together flour, salt, baking powder and baking soda. Stir flour mixture into egg mixture alternately with buttermilk and coconut.
• Bake in preheated oven for 45 minutes, until a toothpick inserted into center of the loaf comes out clean.

TROPICAL BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Combine coconut oil, eggs, and vanilla extract in a large bowl; whisk well to combine. Add flour, sugar, baking soda, cinnamon, and salt. Stir well until combined. Fold in bananas, pineapple, and coconut; stir until just blended. Pour batter evenly into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes. Remove to a wire rack to cool completely.