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Coconut Bread

The recipe is for traditional Bay Island coconut bread.

Course Bread
Cuisine Caribbean
Prep Time 2 hours 30 minutes
Cook Time 30 minutes
Servings 16
Calories 496 kcal
Author Rita Whitefield


  • 12 cups All Purpose Flour
  • 2 pks. Rapid Rise Instant Yeast Fleischman's or Fermipan
  • 1/2 cup Coconut Oil
  • 3/4 cup Sugar
  • 1 Tbs. Salt
  • 14 oz. Coconut Milk
  • 2 1/4 cup Skim Milk


  1. Combine coconut milk and regular milk and warm slightly on the stove.
  2. Mix flour, yeast, coconut oil, sugar, and salt
  3. Add milk, a little at a time until dough is formed.
  4. If more milk is needed add a little more to it, until dough is completely mixed.
  5. Knead dough by hand or in a stand mixer.
  6. Cover and let rise until it's almost double the size.
  7. Cut and shape the dough, then place into prepared loaf pans.
  8. Cover and let the loafs rise until they’re double in size.
  9. Heat the oven on 350.
  10. Bake until they are golden brown, 30-40 minutes depending on how brown you like them.
  11. Note: Yeast comes in two varieties: Instant yeast, also known as “rapid rise yeast” and active dry yeast. If you don’t have the instant yeast, you’ll need to “activate” the yeast. Do this by adding yeast to 1/2 cup of warm water, approximately 100˚ Fahrenheit, and a pinch of sugar. Make sure the water is not too hot, or you’ll risk killing the yeast. Let the yeast sit for anywhere from one to five minutes. The yeast will be ready to use once it’s frothy on top and the level of water almost doubled.