This vegan-friendly coconut bread was an experiment that turned out to be a resounding success. I was home alone on a Sunday and decided that baking would be a good use of my time. In doing so I made it my mission to use up some odds and ends that were in my store cupboard.
There was a little bit of coconut milk in the fridge and a little bit of desiccated coconut in the press and that is how my vegan-friendly coconut bread was born.
My colleagues approved. The proof being that by lunch time the whole loaf had been eaten! If you would like to see more vegan-friendly recipes, check out my free-from collection.
Hope you enjoy!
500g self-raising flour
1 tsp baking powder
15g whole chia seeds
50g dessicated coconut
200ml coconut milk
Grease and line a 2lb loaf tin. Preheat the oven to 180C.
Mix together the dry ingredients in a large mixing bowl.
Blend the coconut cream with the water and gradually add to the dry ingredients to form a wet dough.
Transfer to the prepared loaf tin and bake for 1 hour.
Remove from the tin, wrap in a clean tea towel and allow to cool completely before cutting.