Soft Coconut Milk Bread With Tender Crumb

Quick Recipe Version (TL;DR)

• Yield: 1 loaf (about 12 slices)
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 2 hours 40 minutes

Quick Ingredients

• 240 g (1 cup) full-fat coconut milk, warmed to 105–110°F (40–43°C)
• 7 g (2 1/4 tsp) active dry yeast
• 50 g (1/4 cup) granulated sugar
• 1 large egg (50 g)
• 45 g (3 tbsp) unsalted butter, softened
• 360 g (3 cups) bread flour
• 7 g (1 1/4 tsp) fine salt
• 20 g (2 tbsp) coconut milk (for brushing) or 1 egg + 1 tbsp water (optional wash)
• 15 g (2 tbsp) unsweetened shredded coconut (optional topping)

Do This

• 1) Proof yeast in warm coconut milk with sugar for 5–10 minutes until foamy.
• 2) Mix in egg, butter, flour, and salt; knead 8–10 minutes until smooth and elastic.
• 3) First rise: cover and let rise 60–90 minutes until doubled.
• 4) Shape into a loaf and place in a greased 9 x 5-inch pan.
• 5) Second rise: 45–60 minutes until the dough crowns 1 inch above the rim.
• 6) Bake at 350°F (177°C) for 30–35 minutes (190°F/88°C internal). Cool completely before slicing.

---

Why You’ll Love This Recipe

• Soft, tender crumb with gentle coconut aroma (not overpowering).
• Easy, approachable enriched dough that slices beautifully for toast and sandwiches.
• Coconut milk adds richness without needing lots of extra fat.
• Stays moist longer than many homemade sandwich loaves.

Grocery List

• Produce: None
• Dairy: Unsalted butter, 1 large egg
• Pantry: Full-fat coconut milk (canned), bread flour, granulated sugar, active dry yeast, fine salt, unsweetened shredded coconut (optional)

Full Ingredients

For the Coconut Milk Bread Dough

• Full-fat coconut milk: 240 g (1 cup), warmed to 105–110°F (40–43°C)
• Active dry yeast: 7 g (2 1/4 tsp)
• Granulated sugar: 50 g (1/4 cup)
• Large egg: 1 (about 50 g, room temperature if possible)
• Unsalted butter: 45 g (3 tbsp), softened
• Bread flour: 360 g (3 cups), plus 1–2 tbsp as needed for kneading
• Fine salt: 7 g (1 1/4 tsp)

For the Top (Choose One)

• Coconut milk brush (dairy-free friendly): 20 g (2 tbsp) coconut milk
• Egg wash (shinier crust): 1 large egg + 15 g (1 tbsp) water, beaten

Optional Finish

• Unsweetened shredded coconut: 15 g (2 tbsp), sprinkled on top before baking
• Melted butter: 14 g (1 tbsp), brushed on after baking for a softer crust

Step-by-Step Instructions

Step 1: Prepare the pan and warm the coconut milk

Grease a 9 x 5-inch (23 x 13 cm) loaf pan with butter or neutral oil. Set aside.

Warm the coconut milk to 105–110°F (40–43°C). If it separates in the can, whisk well first, then warm gently. The coconut milk should feel comfortably warm, not hot.

Step 2: Proof the yeast

Pour the warm coconut milk into a large mixing bowl (or the bowl of a stand mixer). Whisk in the sugar, then sprinkle the yeast over the top.

Let stand for 5–10 minutes, until the surface looks foamy and active. If you don’t see foam after 10 minutes, your yeast may be old or the liquid may have been too hot or too cool.

Step 3: Mix the dough

Whisk the egg into the yeast mixture. Add the softened butter and stir to combine (it may look a bit lumpy at first; it will smooth out as the dough mixes).

Add the bread flour and salt. Stir with a sturdy spoon until a shaggy dough forms, or mix with a stand mixer using the dough hook on low speed until no dry flour remains, about 1–2 minutes.

Step 4: Knead until smooth and elastic

Knead by hand on a lightly floured surface for 8–10 minutes, or knead in a stand mixer on medium-low speed for 6–8 minutes.

You’re looking for a dough that is smooth, elastic, and slightly tacky but not sticky. If it feels wet and clings to your hands, add flour 1 tablespoon at a time (up to 2 tablespoons total). If it feels stiff or dry, add coconut milk or water 1 teaspoon at a time.

Optional quick test: stretch a small piece of dough gently. If it forms a thin “window” without tearing right away, it’s kneaded enough.

Step 5: First rise (bulk fermentation)

Form the dough into a ball. Place it in a lightly oiled bowl and turn once to coat. Cover tightly.

Let rise in a warm spot (about 75–78°F / 24–26°C) until doubled in size, 60–90 minutes. The exact time depends on your kitchen temperature.

Step 6: Shape the loaf and second rise

Gently punch down the dough to release excess gas. Turn it onto a clean surface (use only a light dusting of flour if needed). Pat into a rectangle about 8 x 12 inches.

Roll the dough up tightly from the short end into a log. Pinch the seam closed, then tuck the ends under for a neat shape.

Place seam-side down into the prepared loaf pan. Cover lightly and let rise until the dough crowns about 1 inch above the rim, 45–60 minutes.

Near the end of the rise, preheat the oven to 350°F (177°C), with a rack in the center.

Step 7: Brush, bake, and cool completely

For a tender, gently bronzed top, brush the loaf with 20 g (2 tbsp) coconut milk. For a shinier crust, brush with the egg wash instead. If using shredded coconut, sprinkle 15 g (2 tbsp) over the top after brushing.

Bake at 350°F (177°C) for 30–35 minutes, until deep golden brown. For accuracy, check an internal temperature of 190°F (88°C) in the center of the loaf.

Cool in the pan for 10 minutes, then turn out onto a rack to cool completely for at least 1 hour before slicing. (Slicing too early can make the crumb gummy.)

Optional: brush the hot loaf with 14 g (1 tbsp) melted butter for a softer, more tender crust.

Pro Tips

• Use full-fat canned coconut milk: It gives the best richness and tender crumb. Shake the can well, or whisk thoroughly after opening.
• Watch the dough, not the clock: Rising times vary. Aim for “doubled” on the first rise and “crowning above the pan” on the second.
• Measure flour by weight if possible: 360 g (3 cups) keeps the dough soft but workable. Too much flour makes the loaf dry.
• Don’t overbake: Pull the loaf when it reaches 190°F (88°C) internal. Overbaking dries enriched breads quickly.
• For extra coconut aroma: Toast the shredded coconut topping lightly (just until pale gold) and sprinkle it on after baking with a little melted butter to help it adhere.

Variations

• Coconut Toasted-Coconut Top: Brush with coconut milk, bake as directed, then brush with melted butter and press on lightly toasted shredded coconut for a more fragrant finish.
• Honey-Coconut Bread: Replace the sugar with 60 g (3 tbsp) honey. Reduce coconut milk by 15 g (1 tbsp) to keep the dough from getting too soft.
• Cinnamon-Coconut Swirl: After patting the dough into a rectangle, brush with 14 g (1 tbsp) melted butter and sprinkle with 50 g (1/4 cup) brown sugar mixed with 2 tsp ground cinnamon. Roll up tightly and bake as directed.

Storage & Make-Ahead

Store the cooled loaf tightly wrapped at room temperature for 3 days. For longer storage, slice the loaf and freeze in a zip-top bag for up to 2 months; toast slices straight from frozen.

Make-ahead option: after shaping and placing in the pan, cover and refrigerate for up to 16 hours. The next day, let the loaf sit at room temperature until it crowns about 1 inch above the rim (usually 60–90 minutes), then bake as directed.

Nutrition (per serving)

Approximate per slice (12 slices): 190 calories, 5 g protein, 28 g carbs, 6 g fat, 4 g sugar, 240 mg sodium.