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Gluten-Free Vegan Tahitian Coconut Bread Recipe

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★★★★★

4.7 from 81 reviews

This Gluten-Free, Vegan Tahitian Coconut Bread is a delightful and sweet treat featuring fresh grated coconut and gluten-free flour, perfect for those with dietary restrictions. The bread is moist and dense, baked to perfection in individual foil-wrapped logs and optionally topped with a rich coconut icing. Toasting slices enhances its flavor, making it a versatile snack or breakfast option that celebrates Polynesian-inspired flavors.

Ingredients

Scale

For Coconut Bread:

  • 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 (strawberries, nectarines, bananas, blueberries, etc.)
  • Jam
  • Vegan butter substitute

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the coconut bread logs.
  2. Mix Dry Ingredients: In a large bowl, combine the grated fresh coconut and baking powder, mixing well to evenly distribute the leavening agent.
  3. Add Sugar and Water: Stir in the granulated sugar and water, mixing just until everything is combined to create a wet mixture ready for flour incorporation.
  4. Incorporate Flour: Gradually add the gluten-free flour in 1/2 cup increments, gently mixing after each addition until a doughy consistency forms. Add more flour if necessary to ensure the dough is not too sticky but still pliable.
  5. Shape the Dough: Divide the dough evenly into five portions. Roll each portion into a log shape, ensuring uniformity for even baking.
  6. Wrap Logs: Wrap each dough log tightly in aluminum foil to retain moisture and shape during baking.
  7. Bake: Place the wrapped dough logs in the oven and bake for 1 to 1 1/2 hours until the bread is set and firm to the touch.
  8. Cool and Slice: Remove the bread logs from oven and let cool for 10 minutes before carefully unwrapping. Slice the bread as desired for serving.
  9. Prepare Icing (Optional): In a separate bowl, mix unsweetened coconut flakes, powdered sugar, unsweetened coconut milk, and coconut extract until smooth and well combined to create a flavorful coconut icing.
  10. Serve: Optionally spread icing on slices, or top with fresh fruit, jam, or a vegan butter substitute. The bread can also be lightly toasted to enhance flavor and texture.

Notes

  • This bread is delightful when sliced and toasted slightly for added texture and warmth.
  • The original recipe from the Polynesian Cultural Center in Laie, Oahu is not gluten-free; this adaptation makes it suitable for gluten-free and vegan diets though the bread will be slightly denser.
  • The coconut icing is optional but adds a sweet, tropical finish to the bread.
  • Feel free to customize toppings such as fresh fruit, jam, or vegan butter according to personal preference.

Keywords: gluten-free coconut bread, vegan Tahitian bread, Polynesian coconut bread, gluten-free bread, vegan baking, coconut bread recipe

Find it online: https://lucabites.com/gluten-free-vegan-tahitian-coconut-bread-recipe/