When I was in Fortaleza I tried a coconut bread called Crazy Mary that won me over!
Inspired by this recipe I decided to create the my version of coconut bread, a cornbread that melts in your mouth and is full of coconut.
My version was different from the original, but you can trust that it is delicious and super easy to prepare.
MELT-IN-YOUR-MOUTH BREAD
This is a cornbread recipe that is soft and when you bite into it, it melts.
But because it has grated coconut, does not fall apart completely, you will notice that at the same time as it melts, there is grated coconut left for you to chew.
I chose to use the grated dried coconut in thick flakes, but you can also use it in fine flakes.
If you prefer you can use fresh grated coconut, but because it is more moist it may be necessary to adjust the consistency of the dough by adding a little more coconut flour.
WHEN TO TAKE THE COCONUT BREAD OUT OF THE OVEN?
This coconut bread recipe is whiter on top, you need to observe the bottom part that is in contact with the form.
You will notice that when the cornbread is ready it will exude a delicious coconut aroma, this is the point where you need to pay attention so that it doesn't burn.
Since the top part is lighter, it can sometimes give the impression that it is not ready yet, so I recommend checking the bottom after about 15 minutes in the oven..
Use a spatula to check the coconut bread from the bottom, if it is very golden it is ready.
In the photo below you can see the expected color, a light caramelized color.
DURABILITY AND STORAGE OF COCONUT BREAD
I recommend that you keep the coconut bread in a glass tightly closed, it lasts about 15 days, but I doubt you won't consume it before that.
Even though this cornbread recipe isn't one of those that comes out really crispy, if you store it in a container that gets air/humidity, the texture will change and it could spoil faster.
Print
COCONUT BREAD THAT MELT IN YOUR MOUTH
- Total Time: 30 minutes
- Yield: 12 buns 1x
- Diet: Gluten Free
Description
This coconut bread is soft and has bits of coconut that make the texture even more pleasant!
Ingredients
DRY INGREDIENTS
- 100 g of unsweetened shredded dried coconut
- 1/2 cup of rice flour (65 g)
- 1/2 cup of sweet cassava starch (60 g)
- 1/2 cup of demerara sugar (100 g)
- 1/4 cup + 2 tablespoons coconut flour (45 g)
- 1/2 tablespoon of baking powder (7,5 g)
- Pinch of salt
WET INGREDIENTS
- 1/2 cup of coconut milk (120 ml)
- 1/4 cup melted coconut oil (60 ml)
- 1 egg
Instructions
- Preheat oven to 180º C and grease a large pan 30 x 40 cm with a little oil or line with greased parchment paper.
- In a bowl mix all the dry ingredients, minus the yeast.
- Make a well in the center of the dry ingredients and add the wet ingredients, beating the egg well with a fork before mixing.
- When the dough becomes too heavy to mix with a fork, use your hands to form a dough. thick, slightly sticky dough with a uniform texture.
- Add the baking powder and mix well.
- Make balls of approximately 2 tablespoons of pasta, flatten between the palms of your hands and place in the pan, when the dough starts to stick to your hands, wash them to continue. This recipe yields 12 large buns.
- Bake in a preheated oven 180ºC for approximately 15-20 minutes or until the bottom is golden brown. The top will remain whiter.
- Let cool on a rack and then store in a tightly sealed jar.
Notes
- I do not recommend substituting coconut flour.
- You can use the grated coconut of your choice.
- You can replace the rice flour with finely ground cassava flour, it is not the cassava flour used to make farofa!
- If the dough is too sticky to your hands and you can't shape the balls and flatten them, you can adjust the consistency of the dough with a little more coconut flour.
- You can use another vegetable oil or milk of your choice.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Snack
- Method: Roasted
- Cuisine: Brazilian
Nutrition
- Serving Size: 12 servings
- Calories: 188
- Sugar: 9.3 g
- Sodium: 24.8 mg
- Fat: 12.8 g
- Saturated Fat: 10.9 g
- Unsaturated Fat: 0.8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1.9 g
- Protein: 2 g
- Cholesterol: 15.5 mg
SEE OTHER BREAD RECIPES
- Cornmeal Bread with Guava Paste
Buy household goods clicking here!
I hope you enjoyed this melt-in-your-mouth coconut cornbread recipe and that you make it often at home!
When you make this coconut bread at home, tell me what you think by leaving a comment below.
You can also take a picture and send it to me via Facebook or by Instagram on @receitasaudavelblog so we can talk about your creation!
To learn how to Master Gluten Free Flours and learn how to replace wheat flour in recipesClick here!
Check out how to earn extra income by selling profitable gluten-free and lactose-free cakes clicking here!
Learn 10 new recipes for Gluten-Free and Lactose-Free Fine Desserts in my exclusive online course clicking here!
To check out 10 unique recipes for moldable breads, check out my Gluten-Free Artisan Bread Course clicking here!
Check out the inclusive online course on Skillet Breads, gluten-free, dairy-free, egg-free, xanthan gum-free and sugar-free clicking here!
If you love gluten-free and lactose-free recipes that really work the first time you try, you'll love the booklet with 51 original recipes from Amor Pela Comida. Click here to purchase!
Oh, and if you're not already subscribed to Love for Food on YouTube subscribe
English 
Portuguese 
Spanish 
French 
Italian
16 Comments
You are a wonderful teacher. I have all your courses and bought them all. I am Rita de Cassia Oliveira Cunha from Salvador Bahia. I admire you very much and follow you. Thank you for everything and for all the teachings.
This recipe looks delicious. I'm going to make it.
Regarding replacing rice flour with cassava flour, is it the same as Zaya flour? Or can I buy raw cassava flour and blend it to make it finer?
Thanks!!!
It's not the cassava flour used to make farofa, it will go wrong.
It is the same proportion of finely ground cassava flour from the factory.
Hi Rita, thank you very much for your trust and for following my work!
Kisses
I like the way you explain, you like what you do, thank you for passing on your knowledge to all of us.
Hello, Susan!
In my city, I couldn't find white coconut flour. Can I use dark coconut flour?
The dough might be a little dry, but it's possible to get it to the right point if I hydrate the dough a little more, right?
Thanks.
Some brown coconut flours absorb less water... but each flour changes a little and you can adjust the consistency of the dough at the end 😉
Thank you very much for your trust!
Can I replace sugar with sweetener and which is the best option?
Use xylitol or erythritol in the same proportion.
How delicious!! Better than coconut candy, I loved it and so did my family, thank you for sharing this delicious recipe.
What delicious cookies!! Better than coconut candy, I loved it and so did my family, thank you for sharing this delicious recipe.
I'm glad everyone loved the recipe!
Thank you Eliana!
My name is Rita, I really like your recipes and I always make them very good, especially because I am lactose intolerant and I live in Salvador.
Hi Rita, I'm glad my recipes are helping you! Kisses