Dessert

Gluten-Free Vegan Tahitian Coconut Bread Recipe

Byluca Carter January 10, 2026January 10, 2026

Introduction

This Gluten-Free, Vegan Tahitian Coconut Bread is a sweet and aromatic treat perfect for breakfast or an afternoon snack. With fresh coconut and a tender crumb, it brings a tropical island flair right to your kitchen. Enjoy it plain, toasted, or with your favorite toppings for a delightful bite.

The image shows several creamy white coconut ice cream sandwiches arranged on crinkled brown parchment paper atop a wooden board, with the ice cream layer thick and dripping slightly between two light beige, grainy-textured biscuits that have a slightly rough surface. To the right, a white plate holds one ice cream sandwich cut in half, displaying the smooth, soft ice cream between the biscuit layers, alongside a silver spoon resting on the plate's edge. Shredded coconut pieces are scattered around on a white marbled texture underneath, with a white and black striped cloth adding a textured background. The lighting is soft, highlighting the creamy texture of the ice cream and the crumbly biscuit edges. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups fresh coconut, grated
2 tsp baking powder

1 1/2 cups granulated sugar
1 1/2 cups water

4 cups gluten-free flour, additional as needed

For Coconut Icing (optional):

1 cup unsweetened coconut flakes
1 1/2 cups powdered sugar
1/4 cup unsweetened coconut milk

1 tsp coconut extract

Additional toppings (optional):

Sliced fresh fruit (like strawberries, nectarines, bananas, blueberries, etc)

Jam
Vegan butter substitute

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit (175°C).

Step 2: In a large bowl, combine the grated fresh coconut and baking powder.
Step 3: Add the granulated sugar and water to the bowl, stirring gently until just combined.
Step 4: Gradually add the gluten-free flour in 1/2 cup increments, gently mixing after each addition until you reach a doughy texture.

Step 5: Add more flour if needed to ensure the dough is not too sticky and can be handled easily.
Step 6: Divide the dough into five equal portions.
Step 7: Roll each portion into a log shape and wrap each log tightly in aluminum foil.

Step 8: Place the wrapped logs on a baking sheet and bake for 1 to 1 1/2 hours, until the bread is fully set.
Step 9: Remove from the oven and let cool for 10 minutes before unwrapping and slicing.
Step 10 (optional): To make the coconut icing, mix the coconut flakes, powdered sugar, unsweetened coconut milk, and coconut extract until smooth and well combined. Spread over cooled bread if desired.

Tips & Variations

For a crispier texture, slice the bread and toast it lightly before serving.
If fresh coconut isn’t available, you can substitute with unsweetened shredded coconut, though fresh provides the best flavor.
Feel free to add vanilla extract or a pinch of cinnamon to the dough for extra aroma.

The bread dough may be denser than traditional versions but remains moist and sweet thanks to the coconut and sugar.

Storage

Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To enjoy later, toast slices lightly to refresh texture and flavor. The coconut icing (if made) should be stored separately in the refrigerator and added just before serving.

How to Serve

The image shows several coconut ice cream sandwiches on a wooden board covered with parchment paper. Each sandwich has two round, light beige cookie layers with a rough texture, and a thick middle layer of white, creamy coconut ice cream that is slightly melting and soft. There are some loose coconut flakes scattered around the board and on a few ice cream sandwiches. To the side, a white plate holds one ice cream sandwich, which is partly bitten, showing the creamy ice cream filling between the cookies. The scene is set on a white marbled surface with a white cloth and a black-and-white striped napkin nearby, enhancing the fresh and cool feel of the dessert. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried coconut instead of fresh?

While dried coconut can be used, fresh grated coconut provides a richer flavor and moist texture, which is key to this bread’s authentic taste.

Is this bread suitable for those with gluten intolerance?

Yes, this recipe uses gluten-free flour to accommodate gluten intolerance and is also vegan-friendly, making it suitable for those with multiple dietary needs.