This super simple Coconutty Bread brings together two of my favorite flavors of summer. Quick breads are an easy solution to avoiding processed junk. This recipe comes together in a flash and pairs moist, decadent coconut with bright and calming blueberries. It’s a nourishing combination that rejuvenates the mind and body! A summer holiday in every bite!
Makes 1 loaf; Prep + Cooking time: 90 mins.
What’s in it:
- 2 eggs
- 1 1/4 cups milk
- 1 teaspoon vanilla extract
- 2 1/2 cups flour
- 2 teaspoons baking powder
- zest of lime
- 3/4 teaspoon kosher salt
- 1 cup sugar
- 2 cups unsweetened, shredded coconut
- 6 tablespoons unsalted butter, melted
How to make it:
Preheat the oven to 180C/350F and line an 8 1/2 x 4 inch loaf pan with baking paper. In a medium sized pan on low heat, toast 1/2 cup of coconut until lightly browned. Make sure to watch it while cooking because things can go awry pretty quick! Once it’s done, set it aside.
Whisk eggs, milk, vanilla and melted butter together in a small bowl. In a larger bowl combine the flour, baking powder, lime zest and salt. Whisk to mix, then add coconut and sugar and whisk to combine. Make a well in the center of the dry ingredients and add the wet ingredients. Fold the two together to combine (be careful not to overmix).
Gently stir through the toasted coconut. Pour batter into the loaf pan and bake for 60 – 70 minutes or until a toothpick inserted into the center comes out clean. Remove the bread from the oven when done and allow to cool for 5 – 10 minutes before removing from the pan.
Finish cooling on a cooling rack. To serve, cut into slices and top with a teaspoon of blueberry chia jam.