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Soft White Coconut bread

Soft 'white' Coconut bread completely gluten-free!
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Breakfast
Servings 10

Ingredients
  

From Kokonati

  • 500 gr [Kokonati Organic Creamed Coconut (Butter)|https://www.ceylonkokonati.co.nz/product/organic-creamed-coconut-500gr/]
  • 1 tbsp Kokonati Organic Coconut Cider Vinegar

From Pantry

  • 12 Egg whites at room temperature
  • Or whole eggs 6 whole large eggs
  • Or egg white powder 6 tablespoons egg white powder and 1 cup + 2 tablespoons lukewarm filtered water
  • 3/4 tsp Unprocessed salt 3/4 teaspoon
  • 1 tsp Baking soda 1 teaspoon

Instructions
 

  • Preheat oven to 350°F. Choose your loaf size—small or large. Line the pan with parchment paper so it hangs over the sides as handles. Have all ingredients at room temperature.
  • In a food processor or mixing bowl, add coconut butter, egg whites (or whole eggs or egg white powder and water), salt, and baking soda. Mix until very smooth and creamy.
  • Add the vinegar and mix well. The dough will be the consistency of pancake batter. Pour the dough into the baking pan.
  • Bake a 7 x 3-inch loaf for 30 to 35 minutes, a 9 x 5-inch loaf for 40 to 50 minutes, or until a toothpick comes out clean. Cool in the pan 45 – 60 minutes before removing it and slicing. It slices even easier when chilled.