In the Netherlands you can buy ‘kokosbrood’ (coconut bread) in the supermarkets, it is thinly sliced and meant to put on your bread… and although I like the idea very much, I rarely buy it, because it is quite chemical and contains too much sugar. It usually disappoints me, because it is not coconutty enough. This recipe is the solution to that. Again, it is called coconut bread, and technically it still isn’t a real bread, but it does taste of coconut and it isn’t sickly sweet. In fact, it is barely sweet, so you can eat it with a little butter and/or honey on top, or with savoury things as well.
Paleo Coconut Bread (26cm long bread pan)
Slightly adapted from Paleoliscious
1 tsp vanilla extract
3 tbsp honey
3 cups desiccated coconut (unsweetened)
1 tsp baking powder
Preheat the oven to 180C. Line your bread pan with baking paper.
Beat the eggs with the vanilla and honey with an electric mixer. Mix the coconut flakes with the baking powder and add to the egg mixture.
Place the bread in the preheated oven , bake for 20 minutes, then open the oven door and turn the temperature down to 150C. Bake it for about another 15-20 minutes, until the toothpick comes out clean. Leave to cool for about 15 minutes in the tin, then let it cool further on a wire rack. Store airtight for a maximum of 3 days.