My daughter recently had a lunch date with her Grandma and cousin at a really quaint restaurant in town. It’s become a summer tradition that she treasures. There’s nothing better than Grandma-time! Aside from all the laughs and the yummy lunch, my daughter kept raving about the coconut bread they served. That’s all I had to hear…
Tell me you love something…and I’ll make it. It may take me ten tries…but I’ll make it.
This bread…took me three tries.
It was just missing something. I tried using coconut oil, but I really didn’t want that much more added fat. Then I tried straight up coconut milk…still, more fat than I wanted. I discovered Silk had a blend that was perfect for this…Silk’s Unsweetened Almond Coconut Blend. I love that you get the coconut flavor that you’d want in a coconut milk, but without the extra fat and saturated fat. I also love that, by using Silk, I’m substituting with more plant based proteins and that all of Silk’s products are non-GMO verified!
So now, with summer fun and lunch-dates behind us, it’s back to school. This bread is going to be a nice little surprise in my daughter’s lunchbox.
1 cup sweetened coconut flakes, plus extra for topping if desired
3 cups all purpose flour
3/4 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 1/2 cups Silk Unsweetened Almond Coconut Blend milk
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Preheat your oven to 350 degrees. Prepare a 9 x 5 loaf pan by lining with parchment or greasing.
Spread the coconut out on a baking sheet. Toast until golden in the preheated oven for 5 to 6 minutes, giving them a stir or two the last couple of minutes. Keep an eye on it…it can burn quickly! Remove them from the oven and allow to cool on the sheet.
In a medium bowl, whisk together the flours, sugar, baking powder and salt. Set aside
In a small bowl, whisk the egg. Add the milk, vanilla and almond extracts. Pour the wet ingredients onto the dry mixture and stir until just about combined. Add the cooled coconut and stir just a bit more.
Spoon into your loaf pan. Sprinkle a bit of additional coconut on top if you wish.
Bake for 50 to 55 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes on a rack before removing from the pan.
- To store this bread, wrap it up with plastic wrap or parchment paper, then place it in an airtight container in the fridge for several days. To keep it longer, slice the loaf, wrap the slices individually to easily thaw out and pop into a lunchbox!
This conversation is sponsored by Silk. The opinions and text are all mine.