Soft and Chewy Coconut Milk Bread

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Soft and Chewy Coconut Milk Bread is so soft, fluffy, tender, and moist, thanks to the coconut milk, coconut oil, and oatmeal thatโ€™s kneaded right into the dough. Total time from start to finish is about 4 hours, most of which is downtime.

Soft and Chewy Coconut Milk Bread (vegan) averiecooks.com

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    This bread is like a big, soft, fluffy pillow.
    A pillow that smells very softly of coconut.

    The past 6 months Iโ€™ve been going gangbusters with coconut oil in breads, muffins, and cookies. The flavor it imparts is subtle, yet it lends such a soft and moist texture to everything it touches.
    For this bread, I paired coconut oil with rich, creamy coconut milk and am thrilled with the results. Itโ€™s adapted from Soft and Fluffy Sandwich Bread (vegan), which has been very popular with readers and is my husbandโ€™s all-time favorite bread.
    And this one is my new favorite bread for toasting, making sandwiches with, or just nibbling on.
    Soft and Chewy Coconut Milk Bread (vegan) averiecooks.com

    The good news and the bad news about this bread is that it doesnโ€™t have much coconut flavor. If youโ€™re a fan, you may wish for more intensity, and if youโ€™re not into coconut, youโ€™re totally safe. Itโ€™s usually shredded coconut, rather than coconut milk or oil, that has the pungent taste many people dislike. The bread is nothing like that.
    The recipe makes one modest loaf, perfect for our family, and uses just two cups of flour for the entire loaf. When I read bread and roll recipes that begin with โ€˜Add 5 to 6 cups of flourโ€™ I tune out.
    Soft and Chewy Coconut Milk Bread (vegan) averiecooks.com
    Begin by warming the coconut milk, just until it begins to boil. Then, add the special ingredient that keeps the bread soft, chewy, and moist: oatmeal. Youโ€™d never know oatmeal was baked in and when mixing the dough, youโ€™ll think thereโ€™s no way this whole cup of sloppy oatmeal is going to just disappear, but it magically does.
    Let the oatmeal-coconut milk mixture cool to the proper temperature, about 15 minutes. I urge you to use a thermometer. You donโ€™t want to add overly hot oatmeal to the yeast because youโ€™ll kill it. Yet it has to be warm enough so the yeast activates. For me, this is in the 120 to 130F range because I use Red Star Platinum yeast. The brand of yeast used dictates the temperature.
    Soft and Chewy Coconut Milk Bread (vegan) averiecooks.com
    Combine the oatmeal mixture with all-purpose flour, yeast, brown sugar, and coconut oil. My stand mixer kneaded for about 6 minutes, and if youโ€™re kneading by hand, knead for 10 minutes, or until the dough comes together, adding as little additional flour as possible.
    This is a fairly moist and sticky dough, but manageable. With bread-making, the less flour added, and the more you tolerate sticky dough, the lighter and fluffier the bread will be. Sure, I could have added another half-cup or more of flour, but refrained and dealt with the stickiness. And I have a light, fluffy loaf in return.
    Soft and Chewy Coconut Milk Bread (vegan) averiecooks.com
    I used all-purpose flour because I wanted really soft and tender bread. Bread flour will produce a loaf thatโ€™s chewier. I donโ€™t know how whole wheat flour would work. If you try it, I suggest not using more than 1 cup (50% of the total amount) for fear it wonโ€™t rise well, and will become very heavy and dense.
    After kneading, place the dough into a greased bowl, cover it, and let it rise in a warm, draft-free place for about 2 hours, or until doubled in size. Create a warm environment by preheating your oven for 1 to 2 minutes to 400F, then shutting it off. This creates a 90F-ish warm spot. Slide the bowl in and wait while the yeast works. Just make sure your oven is off.
    Soft and Chewy Coconut Milk Bread (vegan) averiecooks.com
    After the dough has doubled, punch it down, turn it out onto a floured surface or Silpat and knead it for about 3 minutes.
    This is my puffball after the first two-hour rise, before being punched down. You can see itโ€™s glistening and loose, cues that the bread will turn out soft and fluffy.
    Soft and Chewy Coconut Milk Bread (vegan) averiecooks.com
    With your fingers or a rolling pin, shape it into a 10-inch by 6-inch rectangle, just eyeball it. Itโ€™s being baked in an 8-inch pan and you want the long side slightly longer than the pan, so about 10 inches.

    Starting with a long side, roll up the dough to form a tight cylinder. Tuck the ends in and place the cylinder in the pan. Cover it, and allow it to rise until doubled, 60 to 75 minutes. Optionally, when rolling it, sprinkle with cinnamon, nutmeg, ground ginger, raisins, or dried fruit.
    Soft and Chewy Coconut Milk Bread (vegan) averiecooks.com

    Bake for about 30 minutes or until domed, golden, and puffy. When tapped, it should sound hollow. Technically, the internal temperature should reach 210F, but I despise spearing pretty bread with the dagger-like thermometer probe, so I rarely do this unless Iโ€™m very uncertain. I usually rely on visual cues and tapping.
    Itโ€™s so soft and fluffy, even without eggs and butter, and a great little vegan loaf. Thereโ€™s a very slight chewiness, thanks to the oatmeal. But you definitely donโ€™t think, oh thereโ€™s oatmeal in this. Itโ€™s a stealth operator.
    The bread is moist and thereโ€™s a richness to the crumb that I attribute to the coconut milk and coconut oil.  Itโ€™s slightly denser than this version of Sandwich Bread, which was made with water and canola oil.
    Soft and Chewy Coconut Milk Bread (vegan) averiecooks.com
    Itโ€™s wonderful to eat plain, or with butter, jam, or a smear of Homemade Peanut Butter. Toast it, make French toast with it, make PB&Js for lunches with it, or put a basket of it on the dinner table and watch it disappear.
    If youโ€™ve not gotten on the coconut milk or oil train, please, hop on board.
    This loaf lasted precisely 1 day.
    Soft and Chewy Coconut Milk Bread (vegan) averiecooks.com

    Soft and Chewy Coconut Milk Bread is so soft, fluffy, tender, and moist, thanks to the coconut milk, coconut oil, and oatmeal thatโ€™s kneaded right into the dough. Total time from start to finish is about 4 hours, most of which is downtime.

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    4.91 from 11 votes

    Soft and Chewy Coconut Milk Bread

    By Averie Sunshine
    For anyone who doesnโ€™t love coconut, thereโ€™s almost no discernible coconut scent or taste. Thereโ€™s a very mild, overall sweet flavor, along with a slight nuttiness and chewiness from the oats. Thereโ€™s a richness and density to the crumb that I adore, making it one of my favorite breads. Itโ€™s so soft, fluffy, tender, and moist, thanks to the coconut milk, coconut oil, and oatmeal thatโ€™s kneaded right into the dough. Total time from start to finish is about 4 hours, most of which is downtime.
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings:
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    Ingredients 

    • 1 cup coconut milk, I used Trader Joeโ€™s Light
    • 1 cup old-fashioned whole rolled oats, not quick cook or instant
    • ยผ cup water, from the tap, not hot and not cold
    • 2 cups all-purpose flour, bread flour may be used and will create a heartier, chewier bread
    • 3 tablespoons coconut oil, melted (canola or vegetable oil may be substitued)
    • 2 tablespoons light brown sugar, packed
    • 2 ยผ teaspoons instant dry yeast (one 1/4-ounce packet, I use Red Star Platinum
    • pinch salt, optional and to taste
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    Instructions 

    • In a 2-cup microwave-safe glass measuring cup or small bowl, heat the coconut milk until it just begins to boil; likely just over 2 minutes.
    • Add oatmeal to the milk and stir to combine. Set aside and let cool until temperature reaches about 120 to 130F, about 15 minutes. (I use Red Star Platinum Yeast which necessitates this temperature; allow mixture to cool to the ~100F range for other types of instant dry yeast, or to package directions). Stir in 1/4 cup tap water.
    • To the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl and knead by hand for about 10 minutes), combine flour, oil, brown sugar, instant dry yeast, and oatmeal mixture. Knead for 5 to 7 minutes on low speed, or until a moist, shaggy dough forms. The dough is quite moist and sticky, but resist the temptation to add additional flour, unless itโ€™s so moist that it wonโ€™t combine. Conversely, if itโ€™s too dry, add up to one-quarter cup water. Erring on the side of too moist is always preferable to too dry in bread-making.
    • After kneading, turn the dough out into a large, greased bowl, cover with plasticwrap, and let it rise in a warm, draft-free place for about 2 hours, or until doubled in size. Create a warm environment by preheating your oven for 1 to 2 minutes to 400F, then shutting it off. This creates a 90F-ish warm spot. Slide the bowl in and wait while the yeast works. Just make sure your oven is off.
    • Spray an 8-by-4-inch loaf pan with (coconut) cooking spray, or grease and flour the pan; set aside.
    • After the dough has doubled, punch it down, turn it out onto a floured surface or Silpat and knead it for about 3 minutes.
    • With your fingers or a rolling pin, shape dough into a 10-inch by 6-inch rectangle, just eyeball it. The long side should be slightly longer than the baking pan, which is 8 inches. Starting with a long edge, roll to form a tight cylinder. Thereโ€™s not much to roll, about 3 turns. Tuck ends in and under, and place cylinder in prepared pan, seam side down. Optionally, when rolling, sprinkle with cinnamon, nutmeg, ground ginger, raisins, or diced dried fruit.
    • Cover pan with plasticwrap, and allow dough to rise in a warm, draft-free place until doubled, about 60 to 75 minutes. I use the oven trick to 400F for 1 minute trick again.
    • In the last minutes of rising, preheat oven to 350F. Bake for about 30 minutes, or until lightly golden, domed, and puffy. Rotate pan midway through baking if desired. When tapped, bread should sound hollow. The internal temperature should reach 210F.
    • Allow bread to cool in pan for 5 to 10 minutes before turning out onto a wire rack to cool completely before slicing. The cooling process is important and although itโ€™s tempting, donโ€™t slice into warm bread. I store bread by wrapping a fully cooled loaf in plasticwrap, and place it inside a gallon-size Ziplock, where it stays fresh for about 5 days. Bread freezes very well and can be made from start to finish, cooled, and placed in a freezer-safe airtight container or a ziplock for up to 3 months. I like this bread plain, or with butter, jam, or with homemade peanut butter. Itโ€™s great toasted with butter and a sprinkle of cinnamon-sugar or Cinnamon-Sugar Butter. It makes great sandwiches and French toast.

    Nutrition

    Serving: 1, Calories: 157kcal, Carbohydrates: 17g, Protein: 2g, Fat: 6g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Sodium: 11mg, Fiber: 1g, Sugar: 3g

    Nutrition information is automatically calculated, so should only be used as an approximation.

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    Do you have a favorite bread recipe? Do you like coconut milk or coconut oil? Do you cook or bake with it?

    Please share recipe links to your favorites.

    4.91 from 11 votes (6 ratings without comment)

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    Comments

    1. This bread!! Love it. 5-6 cups of flour freaks me out, too. I made a 3-loaf recipe once that started with โ€œ11 cups of flourโ€ and I almost died. I always have coconut milk in the cabinet and I really donโ€™t know why it never occurred to me to make bread with it, but Iโ€™m doing it. This and those honey dinner rolls are at the top of my bread list!

      1. And you have more kids than I do and you have boys (they eat more!) so an 11 cup recipe is almost laughable here. My daughter eats a half slice and tells me sheโ€™s full. Lol Then again, bread does freeze well, but ya know.

    2. Yes, I love using both coconut milk and coconut oil in my kitchen. This bread looks fantastic! I especially like the photos with the jam, reminds me to make some homemade strawberry jam this summer. Nothing beats homemade bread toasted and then slathered with some butter and homemade strawberry jam, yum, yum!

      1. Homemade jam is the best and itโ€™s strawberry season โ€“ canโ€™t beat it!

    3. Wowโ€ฆthis bread sounds soooooo good! My family would love this! I love how light and fluffy it looks.

    4. I have started to get into more bread baking and this recipe sounds easy to handle. Cant wait to make it!

    5. Oh, this is making my tummy grumble!! I am imagining it smothered with Nutella! Goodbye bikini! :) I love coconut milk and coconut in general, itโ€™s so versatile!

    6. A recipe that calls for over 3 cups of flour always scares me (and makes me want to run for the yoga pants!). This recipe sounds Perfect. It looks so pretty adorned with red jam! :D

    7. That is one gorgeous loaf! I bet the coconut milk gives it great flavor. I donโ€™t bake bread that often but all of these gorgeous pictures have me inspired!

    8. I love the smell of coconut but not the taste of coconut (unless itโ€™s fresh) so Iโ€™m loving that this bread has the smell but not much of the taste! I really need to start using coconut oil/milk in my recipes!

    9. Oh Averie. You KNOW how I love your homemade sandwich bread! And, since I have so many cans of coconut milk in my cupboard, I have already mixed up this recipe and set it on the stove to rise. I doubled it, however, as we will definitely need 2 loaves! My husband prefers to have the vegan breads, although he is not a vegan. He says when he eats it that it doesnโ€™t produce the weight in his stomach like breads with dairy and eggs. I canโ€™t wait to hear the results of this one. Fantastic and super easy recipe! I LOVE THAT!! :-)

      1. Leave it to you, Michele, to have bread dough already rising on a post thatโ€™s 8 hours old! And a double batch, AT THAT! My hat is off to you and I am so thrilled youโ€™re already making this!!! I know you guys love the sandwich bread and this is just as good, if not better :) I prefer this one, for the itsy bitsy amt of coconut you can barely taste and the richness of the crumb. Keep me posted on what you think and how youโ€™d compare the two! xo :)

    10. I absolutely love coconut but never thought about mixing it to make bread, so genius Averie! It looks so yummy!

    11. Oh wow, this looks fantastic. Definitely pinning this. Itโ€™s funny because sometimes I like a really good crusty, sort of dense bread. But then there are times when you need something really light and fluffy like this.

    12. Oh my goodness, Averie! Each new recipe you post leaves me more and more astounded! This looks AMAZING!

    13. Canโ€™t wait to try it! I am also on a coconut kick with my fiance! Have you every tried the coconut flour in baking or any other recipes? I have seen it listed in a couple of recipes, but havenโ€™t tried it yet.

      1. Coconut FLOUR is a very, very different flour than any other flour Iโ€™ve ever used. It absorbs tons and tons of liquid, itโ€™s like Bounty paper towels inside a mixing bowl. It sucks out all the liquid and so you have to be very, very very careful with it or you will end up with hockeypuck dry food!

        Coconut oil/milk โ€“ yes, use them tons and love them!