Jamaican Coconut Bread
Jamaican Coconut Bread offers a moist, tender crumb infused with sweet grated coconut and vanilla, perfect for breakfast, snacks, or alongside tropical dishes.
Ingredients
Instructions
- Sift together flour, baking powder, and salt.
- Add grated coconut, sugar, vanilla, and beaten egg, beating the mixture well after each addition.
- Pour in milk gradually until dough is firm but not sticky.
- Add a little more flour if the dough becomes too sticky, then knead for a few minutes.
- Shape the dough into loaves to fit greased loaf pans, filling about 3/4 full.
- Dust the tops with fine sugar.
- Bake at 350°F (175°C) for about 1 hour.
Tips & Substitutions
For a richer flavor, consider using fresh grated coconut instead of dried. If you want to reduce sugar, you can substitute half of it with honey or maple syrup. Ensure to measure the milk gradually; the dough should be firm but not sticky. Kneading helps develop gluten, giving the bread a nice structure. If you enjoy tropical flavors, try adding a pinch of nutmeg or cinnamon.
Serving Suggestions
This Jamaican Coconut Bread is delicious on its own but pairs beautifully with Honolulu's Best Coconut Ice Cream for a delightful dessert experience. Serve slices with butter or cream cheese for breakfast, or toast them for a crunchy texture. Enjoy with fresh fruit or a tropical fruit salad for a refreshing side.
Storage & Reheating
Store leftover coconut bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and freeze for up to a month. To reheat, simply slice and warm in the oven at 350°F for about 10 minutes or until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Jamaican Coconut Bread contains roughly 772 calories, with 11g protein, 126g carbohydrates, and 10g fat. It is an excellent source of calcium (28% of the Daily Value), protein (22% of the Daily Value), and iron (21% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1351mg per serving (59% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but it may result in a denser bread. You might want to combine it with all-purpose flour for a lighter texture. Additionally, you may need to adjust the liquid slightly since whole wheat absorbs more moisture.
What kind of coconut should I use?
You can use either sweetened or unsweetened grated coconut, depending on your preference. Fresh grated coconut will provide a more authentic flavor, while dried coconut is more convenient. Just ensure that it's finely shredded for even distribution in the bread.
How can I tell when the bread is done baking?
To check if the bread is done, insert a toothpick into the center; it should come out clean or with a few crumbs attached. The bread should also have a golden-brown crust and sound hollow when tapped on the bottom. Let it cool slightly before slicing.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).