Golden, fragrant, and kissed with tropical charm — this Flourless Caribbean Sweet Potato Coconut Bread is more than just a loaf. It’s a warm hug from the islands, rich with roasted sweet potato, creamy coconut, and just the right hint of spice. Moist, naturally sweet, and entirely flour-free, it brings sunshine to every slice.

Behind the Recipe

This recipe was born out of a craving for something both nostalgic and nourishing. I remember the comforting aroma of my grandmother’s coconut sweet bread wafting through her Caribbean kitchen. But one day, after a little improvising with leftover roasted sweet potatoes and a pantry low on flour, something magical happened. The result was a dense, moist, flavor-packed bread — simple yet soul-satisfying — and now, a staple in my kitchen.

Recipe Origin or Trivia

In Caribbean baking, coconut and root vegetables like sweet potatoes are cherished for their versatility and nutritional power. Sweet potato pudding and coconut drops are traditional delights across islands like Jamaica and Trinidad. This bread brings both ingredients together in a modern, gluten-free twist that nods to tradition while embracing the ease and health-conscious style of today’s kitchen.

Why You’ll Love Flourless Caribbean Sweet Potato Coconut Bread

There’s a reason this recipe is unforgettable — here’s why you’ll keep coming back to it:

Versatile: Enjoy it warm for breakfast, toasted as a snack, or even dressed up for dessert.

Budget-Friendly: Made with humble, whole ingredients you probably already have on hand.

Quick and Easy: Everything comes together in one bowl — no mixer, no stress.

Customizable: Add raisins, chopped nuts, or a swirl of jam to make it your own.

Crowd-Pleasing: A naturally sweet, tender loaf that even picky eaters love.

Make-Ahead Friendly: Holds up beautifully in the fridge and tastes even better the next day.

Great for Leftovers: Slice and freeze for an easy breakfast on the go.

Chef’s Pro Tips for Perfect Results

Let’s make sure your loaf turns out perfectly golden and moist every single time.

Roast your sweet potato: Roasting intensifies sweetness and eliminates excess moisture.
Use full-fat coconut milk: It brings richness and depth to every bite.
Let it cool completely: This helps it set and slice cleanly — warm slices may crumble.

Don’t overmix: Stir just until combined to keep it tender, not gummy.
Line your pan with parchment: It ensures easy removal and an even bake.

Kitchen Tools You’ll Need

A simple setup is all you need for this comforting loaf.

Mixing Bowl: A large one to handle all your ingredients with room to stir.

Whisk or Wooden Spoon: For gently combining wet and dry ingredients.

Loaf Pan (8×4 or 9×5): Standard size to shape and bake your bread.

Parchment Paper: Makes lifting and serving a breeze.

Spatula: To scrape every bit of batter and smooth the top before baking.

Ingredients in Flourless Caribbean Sweet Potato Coconut Bread

The ingredients come together in harmony — every one of them contributing richness, sweetness, and depth.

Mashed Roasted Sweet Potato: 1½ cups (from about 1 large sweet potato). Provides body, moisture, and natural sweetness.

Eggs: 3 large. They bind everything together and help the loaf rise slightly.
Coconut Milk: ¾ cup, full-fat. Adds tropical creaminess and fat for moisture.
Maple Syrup: ¼ cup. A touch of natural sweetness.
Coconut Sugar: ¼ cup. Deepens the flavor with a subtle molasses note.

Vanilla Extract: 1 teaspoon. Rounds out the flavor beautifully.
Cinnamon: 1 teaspoon. Warm and comforting spice.
Nutmeg: ½ teaspoon. Classic Caribbean warmth and aroma.
Salt: ¼ teaspoon. Balances the sweetness.
Shredded Unsweetened Coconut: ½ cup. Adds texture and toasty flavor.
Baking Powder: 1½ teaspoons. Lends a light lift without flour.
Almond Flour: ½ cup. Provides structure and a delicate crumb.

Ingredient Substitutions

Need a quick swap? No problem — here’s what works:

Maple Syrup: Honey or agave nectar.

Coconut Sugar: Brown sugar.

Almond Flour: Oat flour or finely ground sunflower seed flour.

Coconut Milk: Almond milk with 1 tablespoon oil for fat content.

Eggs: Flax eggs (1 tbsp ground flax + 2.5 tbsp water per egg) for a vegan version.

Ingredient Spotlight

Sweet Potato: Rich in fiber, vitamin A, and natural sugars, sweet potato adds moisture, color, and deep flavor to the loaf.

Coconut Milk: This luscious, tropical milk enriches the bread’s texture and enhances its exotic notes.

Instructions for Making Flourless Caribbean Sweet Potato Coconut Bread

Let’s bring this cozy loaf to life — preheat your oven and let the island magic begin.

Preheat Your Equipment:
Heat oven to 350°F (175°C). Line a loaf pan with parchment paper and lightly grease it.
Combine Ingredients:
In a large bowl, whisk together mashed sweet potato, eggs, coconut milk, maple syrup, coconut sugar, and vanilla until smooth.

Prepare Your Cooking Vessel:
Stir in cinnamon, nutmeg, salt, almond flour, shredded coconut, and baking powder. Mix gently until just combined.
Assemble the Dish:
Pour batter into prepared loaf pan and smooth the top with a spatula.
Cook to Perfection:
Bake for 45–55 minutes, or until a toothpick inserted in the center comes out mostly clean.

Finishing Touches:
Let the loaf cool in the pan for 15 minutes, then lift out and cool fully on a wire rack.
Serve and Enjoy:
Slice and serve plain, with butter, or a drizzle of honey or coconut cream.

Texture & Flavor Secrets

This bread delivers a perfect balance of textures — soft and custardy in the center, with a delicate crust that toasts up beautifully. The sweet potato adds creaminess, the coconut lends chew and richness, while spices round it all out with a comforting warmth.

Cooking Tips & Tricks

A few tricks to make your bread even more delightful:

Roast sweet potatoes the day before for convenience.
Lightly toast shredded coconut before mixing for deeper flavor.
Sprinkle the top with coconut flakes or nuts for a crunchy topping.

What to Avoid

Let’s make sure nothing stands between you and the perfect loaf:

Don’t use canned sweet potatoes — they’re too watery.
Avoid overbaking — it’ll dry out the loaf.
Never skip the parchment — the bread is delicate and needs gentle handling.

Nutrition Facts

Servings: 8
Calories per serving: 260

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

Make-Ahead and Storage Tips

This bread is a keeper. Bake ahead and store in the fridge for up to 5 days — the flavor improves as it rests. It also freezes well for up to 2 months. Slice before freezing so you can pop a piece in the toaster anytime.

How to Serve Flourless Caribbean Sweet Potato Coconut Bread

This loaf shines solo, but also pairs beautifully with:

A dollop of Greek yogurt and fresh fruit.
Warm spiced tea or coconut coffee.
A spread of mango or pineapple jam for tropical flair.

Creative Leftover Transformations

If you’ve got a few slices left (lucky you), try:

Turning them into French toast.
Cubing for a sweet bread pudding.
Toasting and topping with almond butter and banana.

Additional Tips

Let sweet potato cool before mixing — hot mash can scramble eggs.
Use organic unsweetened coconut for the cleanest flavor.
Try adding orange zest for an extra bright note.

Make It a Showstopper

Want to impress? Top the loaf with a swirl of coconut cream and a sprinkle of toasted coconut before serving. Serve it on a wooden platter with tropical fruit slices for a truly island-inspired presentation.

Variations to Try

Chocolate Chip Swirl: Stir in ⅓ cup dark chocolate chips.
Ginger Spice: Add 1 teaspoon ground ginger for a fiery kick.

Nutty Crunch: Fold in chopped walnuts or pecans.
Tropical Fruit: Mix in chopped pineapple or dried mango.
Vegan: Use flax eggs and almond milk to make it fully plant-based.

FAQ’s

Q1: Can I make this vegan?

Yes! Use flax eggs and almond or oat milk instead of eggs and coconut milk.

Q2: Can I use canned sweet potatoes?

Fresh roasted is best for flavor and texture — canned is too wet.

Q3: Is it gluten-free?

Absolutely — no flour here at all.

Q4: How should I store it?

In an airtight container in the fridge for up to 5 days.

Q5: Can I freeze it?

Yes, slice and freeze for up to 2 months.

Q6: Can I skip the coconut?

You can, but it adds great texture. Try ground nuts instead.

Q7: How do I know it’s done?

A toothpick should come out with just a few moist crumbs, not wet batter.

Q8: Can I make muffins instead?

Definitely! Reduce baking time to 20–25 minutes.

Q9: What makes it rise without flour?

Eggs and baking powder give it just enough lift.

Q10: Can I reduce the sugar?

Yes — cut the maple syrup and coconut sugar by 25–50% to your preference.

Conclusion

Flourless Caribbean Sweet Potato Coconut Bread brings the warmth of the islands straight to your table. It’s hearty yet wholesome, sweet yet satisfying, and bursting with bold flavors that will transport you to sun-soaked shores with every bite. Let me tell you, it’s worth every bite — now go bake up your own slice of the tropics.