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Nutrition Facts
Serving Size 1 (204g) Recipe makes 8 servings
Calories 817
Calories from Fat 502		(61%)
Amount Per Serving		%DV
	Total Fat 55.9g	85%
	Saturated Fat 45.8g	229%
	Monounsaturated Fat 5.1g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 56mg		18%
Sodium 294mg		12%
Potassium 424mg		12%
Total Carbohydrate 72.9g		24%
	Dietary Fiber 11.7g	46%
	Sugars 15.1g
Protein 12.3g		24%
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Quick Coconut Bread

Recipe #373714 | 55 min | 10 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Katzen
May 22, 2009

An easy bread, likened in flavour to putting a straw in a coconut! Of course, using fresh coconut to grate and make the coconut milk is devine if you have the time. (Note that you need to prepare coconut milk from the coconut meat, not just use what is poured from the coconut.) You might wish to top this with a lime glaze. From Sundays at Moosewood.

SERVES 8 -10 , 2 loaves (change servings and units)

Ingredients

4 cups flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup coconut milk
1/2 cup butter or margarine, melted
1 teaspoon vanilla extract
2 cups grated unsweetened coconut
1 cup currant (optional) or raisins (optional)

Directions

1
Preheat oven to 350.
2
Sift dry ingredients into mixing bowl. Blend in egg, milk, butter, and vanilla.
3
Mix in the grated coconut and the currants or raisins, if used.
4
Turn out onto a floured board and knead slightly. Shape into two loaves and pat into two buttered medium loaf pans.
5
Bake for 40 to 45 minutes, until a toothpick in the centre comes out clean.

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Featured Reviews for This Recipe

From: spiritussancto

On Nov 18, 2009

at first this dough seemed too dry to stick together, i added some drained canned pineapple and it became too wet and sticky to shape. i made one big loaf which didn't rise at all. consequently this was dense, bland and kinda boring. like an undercooked macaroon if you forgot to add any sugar. certainly not worth the fat content. going to see if i can make my neighbor eat it.

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From: Prose

On Jul 22, 2009

This has a very yummy flavor, but mine didn't rise at all and came out a little dense. It might be my fault; I'm not sure. I will try again because I loved the coconut flavor and it wasn't too sweet. It makes a great breakfast. I halved the recipe and made one loaf. I used whole-wheat pastry flour and veganized it by using Ener G egg replacer and Earth Balance margarine. I didn't use the optional currants, but did stir in some macadamia nuts, which was perfect! Thanks for posting! Reviewed for Veg*an Swap, July 2009

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