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Love is in my Tummy

Plant-based flavor

June 14, 2017 By Tina Dawson 25 Comments

Vegan Coconut Milk Bread

This perfectly VEGAN Coconut Milk Bread is unbelievably soft & simple to make. But be warned: it can get addictive!This perfectly VEGAN Coconut Milk Bread is unbelievably soft & simple to make.But be warned: it can get addictive!

And when I say addictive, I mean addictive people! I’ve made this loaf thrice in a week, and I’m still not tired of it! It all started when I baked these soft-as-a-pillow slider buns… You guys know I’m trying to go fully vegan this year, right? So I’ve been converting my favorite dairy recipes into non-dairy, to carry with me into my after-life. Because nothing gets you relapsing, faster than cravings and regrets.

And that’s how this Coconut Milk Bread came to be. I swapped milk with coconut milk and instead of fashioning mini slider buns, I baked it into a full loaf and voila! Soft as a sponge, gorgeous rich crust, and creamy tasting bread that brings new meaning to ‘I could live on bread and bread alone’.

This perfectly VEGAN Coconut Milk Bread is unbelievably soft & simple to make.But be warned: it can get addictive!

The dough is a little sticky, understandably because of the coconut milk, but don’t worry. Knead for about 5 minutes, transfer it to a lightly floured surface and you should be able to shape it into a ball. After the first rise, the stickiness reduces drastically. Again, nothing a little sprinkle of flour won’t fix.

Want to learn how to shoot these ‘action shots’? Come join me on Instagram, where I add mini tutorials and tips behind some of my pictures.

This perfectly VEGAN Coconut Milk Bread is unbelievably soft & simple to make.But be warned: it can get addictive!

After the first rise, punch out all the air and transfer the dough into a well-greased loaf tin. If you really want to emphasize the coconut flavor, coconut oil would be a good choice. But I was going for a more subtle, closer to regular milk bread here, so olive oil worked just fine.

Once in the tin, use your knuckles to ‘punch’ the dough to fit the shape of the loaf tin. And make it as evenly flat as possible, so the loaf rises evenly and not lopsided.

This perfectly VEGAN Coconut Milk Bread is unbelievably soft & simple to make.But be warned: it can get addictive!

Then we let the dough rise a second time, until it peeks just over the lip of the loaf tin. Brush with some more coconut milk for some gorgeous browning on the top.

Quick Vegan Tip: Coconut milk works just as well as an egg-wash! Neat, huh? Yaay!

This perfectly VEGAN Coconut Milk Bread is unbelievably soft & simple to make.But be warned: it can get addictive!

Would you look at that crust? *sigh* And you’ll have to take my word on how incredibly soft it was. One of these days, I’m just going to accidentally use it as a pillow.

This perfectly VEGAN Coconut Milk Bread is unbelievably soft & simple to make.But be warned: it can get addictive!

NOTES:

Substitute with Active Dry Yeast 

I’ve used instant yeast here, but if you want to use Active Dry Yeast instead, substitute the same amount given in the recipe. But activate it first. Dissolve the sugar in the coconut milk + water and heat till lukewarm. Stir in the active dry yeast and let sit until frothy and bubbly. Then add this to the remaining ingredients and follow the recipe instructions.

When you make these (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here!

Coconut Milk Bread

Created by Tina Dawson on June 13, 2017

This perfectly VEGAN Coconut Milk Bread is unbelievably soft & simple to make.But be warned: it can get addictive!

  • Prep Time:15m
  • Cook Time:30m
  • Total Time:2h 30m
  • Serves: 4
  • Yield: 1 loaf

Ingredients

  • 400 g bread flour + more for dusting (or substitute with all-purpose flour)
  • 5 g salt
  • 12 g sugar
  • 8 g instant yeast (or active dry yeast)
  • 150 mL canned coconut milk + more for brushing
  • 150 mL water
  • 50 mL Olive oil (or any other vegetable oil) + more for greasing

Instructions

Make the dough

  1. Combine flour, salt, sugar and instant yeast in a large mixing bowl. If using active dry yeast, you'll need to activate it first. (Instructions in post above).
  2. Heat the coconut milk + water till lukewarm.
  3. Make a well in the center of the flour mix. Pour in the lukewarm liquids + olive oil. Knead into a soft, elastic dough. This is a sticky dough, so don't worry too much about getting it fluffy and bouncy at this stage.

First Rise

  1. Dust a work surface lightly with flour and roll the dough into it and shape it into a ball. Return back to the bowl, cover with a damp kitchen towel and place in a warm spot for an hour to rise.
  2. Once the dough is risen and doubled in size, transfer the dough to a work surface lightly dusted with flour. Knead for a minute until the dough is soft and bouncy.

Second Rise

  1. Generously grease a 9x4 inch loaf tin with olive oil. Place the dough into the loaf tin and punch it to spread it around evenly.
  2. Cover with a damp kitchen towel and place in a warm spot to rise again.
  3. Once the dough is risen till the lip of the loaf tin, remove and brush some coconut milk on the top.

Bake!

  1. Preheat the oven to 400°F/200°C. Bake for 30 minutes, turning the loaf around halfway through baking.
  2. Remove from the oven, and let the loaf cool slightly in the tin. Run a sharp knife around the edges and remove the loaf from the tin. If it doesn't want to come out, cool some more.
  3. Cool completely on a wire rack and wrap in foil or parchment paper and store at room temperature for 3 days. Best eaten on the day of baking.
  • Print
This perfectly VEGAN Coconut Milk Bread is unbelievably soft & simple to make.But be warned: it can get addictive!

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Filed Under: All Recipes, Breakfast, Vegan, Vegetarian Tagged With: bread, Coconut milk, eggless, loaf

Previous Post: « VEGAN Rainbow Popsicles
Next Post: Teach Yourself to Bake Bread »

Reader Interactions

Comments

  1. Mj says

    June 4, 2019 at 10:55 am

    Just made this. Came out perfectly!! Thank you!!!

    Reply
    • Tina Dawson says

      June 6, 2019 at 9:28 am

      Thank you so much for coming back and letting me know! I’m so glad!

      Reply
  2. Akhila says

    March 9, 2018 at 6:44 pm

    Can atta (wheat flour) be used in this recipe as a substitute for maida

    Reply
    • Tina Dawson says

      March 10, 2018 at 9:12 am

      Atta is a lot more dense than maida (because of the extra fiber) and might not result in as soft a bread as with all maida. I’ve never tried it myself, but I would recommend that you start with 50:50 maida:atta first. You might also want to add just a tad more yeast to the bread to help in the extra rise. Good luck!

      Reply
  3. Yusuf says

    September 21, 2017 at 4:36 pm

    just Waaw

    Reply
  4. Yusuf says

    September 21, 2017 at 4:35 pm

    i took most of my time going through your recipes and procedure to bake, i hope to derive a new experience, Mentor ?

    Reply
    • Tina Dawson says

      September 22, 2017 at 10:49 am

      Thanks Yusuf!

      Reply
  5. Jax says

    July 18, 2017 at 10:40 pm

    Trying this recipe with gluten free flour *fingers crossed *

    Reply
    • Tina Dawson says

      July 19, 2017 at 9:23 am

      I’ve never worked with gluten-free flours, but my understanding is that the water-flour ratio is different. Let me know how it turns out!

      Reply
  6. Pooja says

    July 2, 2017 at 1:52 pm

    Loaf looks beautiful..What’s the loaf tin size u hv used.?

    Reply
    • Tina Dawson says

      July 3, 2017 at 5:47 pm

      9×4 inch loaf tin – I’ve listed it in the recipe Pooja 🙂

      Reply
  7. Rafeeda - The Big Sweet Tooth says

    June 15, 2017 at 12:42 am

    Beautiful looking bread this one is! Would love to try this for sure… Pinned it up… Was introduced to your blog by Rini who said you were her childhood mate… your photography is amazing… 🙂

    Reply
    • Tina Dawson says

      June 15, 2017 at 4:14 pm

      Yes Rafeeda, Rini and I were in school together! And thanks so much for stopping by! <3 <3 <3 Love!

      Reply
  8. Sarenya says

    June 14, 2017 at 8:39 pm

    This looks lovely! I don’t have bread flour, Can I substitute bread flour with apf?

    Reply
    • Tina Dawson says

      June 14, 2017 at 10:47 pm

      Yes you can Sarenya. I think I’ll update the recipe with that note. A lot of people have been asking me.

      Reply
  9. Beth @ Binky's Culinary Carnival says

    June 14, 2017 at 12:28 pm

    This bread looks like it has the perfect texture! I substitute ‘nut milks’ a lot because I am lactose intolerant I love them!

    Reply
    • Tina Dawson says

      June 14, 2017 at 1:39 pm

      Thanks Beth! I need to start using other nut ‘milks’ in baking too!

      Reply
  10. Patty says

    June 14, 2017 at 12:09 pm

    Oh my! There’s rarely a day without bread in my house and I’m always looking for new recipes, pinning your scrumptious recipe for later!

    Reply
    • Tina Dawson says

      June 14, 2017 at 1:41 pm

      Thanks Patty! I hope you like it as much as I did!

      Reply
  11. Mary // chattavore says

    June 14, 2017 at 11:15 am

    That is one gorgeous loaf of bread! The crumb looks amazing. I will have to give this a try!

    Reply
    • Tina Dawson says

      June 14, 2017 at 11:45 am

      Yes you do! Thanks Mary!

      Reply
  12. Janette@CulinaryGinger.com says

    June 14, 2017 at 11:08 am

    I can see why this bread is addicting, it looks perfect.

    Reply
    • Tina Dawson says

      June 14, 2017 at 11:46 am

      Perfection, it was! Thanks Janette!

      Reply
  13. Molly Kumar says

    June 14, 2017 at 10:20 am

    WoW, the bread is so fluffy and moist.I’m so loving the flavors here and it’s so easy to make too. I always have coconut milk cans at home and will try this soon.

    Reply
    • Tina Dawson says

      June 14, 2017 at 10:49 am

      Thanks Molly! I know you’ll love these!

      Reply

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Hi! I'm Tina - the human behind all the content you see on this blog. Welcome to my little corner of the internet where I create flavorful and unique plant-based recipes.

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