Sweet Potato Coconut Bread

sweet-potato-coconut-bread whole grain

Using Zócalo Sweet Potato Flour in this recipe makes preparation a snap! Combined with whole wheat pastry flour, shredded coconut, coconut milk and coconut oil, this recipe is a sweet potato and coconut-lovers dream. Serve warm, slathered with whipped butter or coconut cream and serve for breakfast or as a decadent afternoon snack.

sweet-potato-coconut-bread whole grain
Sweet Potato Coconut Bread
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Rating: 0
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Servings Prep Time
1 loaf 20 minutes
Cook Time Passive Time
1 hour 2 hours
Servings Prep Time
1 loaf 20 minutes
Cook Time Passive Time
1 hour 2 hours
sweet-potato-coconut-bread whole grain
Sweet Potato Coconut Bread
BigOven - Save recipe or add to grocery list
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
1 loaf 20 minutes
Cook Time Passive Time
1 hour 2 hours
Servings Prep Time
1 loaf 20 minutes
Cook Time Passive Time
1 hour 2 hours
Ingredients
  • 1 and 1/4 cups Full fat coconut milk
  • 2 whole eggs
  • 1 teaspoon vanilla extract
  • 1 cup Zócalo Sweet Potato Flour
  • 1 and 1/2 cups whole wheat pastry flour
  • 1 and 1/2 cups unsweetened shredded coconut
  • 2 teaspoons baking powder
  • 3/4 teaspoon Matiz Sea Salt
  • 1/4 cup coconut oil melted
  • 3/4 cup sugar
Servings: loaf
Units:
Instructions
  1. In a medium bowl, mix the coconut milk, eggs and vanilla, and then add the sweet potato flour until combined. Set aside for one hour to “rest" at room temperature. This will hydrate the flour fully and makes the bread more moist after baking.
  2. In the meantime, preheat oven to 350 degrees F and line a loaf pan with parchment paper. If you don’t have parchment, rub the inside of the pan with coconut oil.
  3. Whisk together the wheat flour, shredded coconut, baking powder and salt. Set aside.
  4. Once the sweet potato flour is done resting, stir in the sugar and melted coconut oil. Now add the wet mixture to the dry and mix until just combined. Pour into prepared pan.
  5. Bake for about an hour, or until a toothpick inserted in the center comes out clean. Begin checking bread for doneness after about 45 minutes. Once done, let sit for 30 minutes to cool, then remove from pan and allow to cool completely on a rack. Serve with butter or coconut cream.
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