Description
This flourless Caribbean Sweet Potato Coconut Bread is moist, naturally sweet, and loaded with tropical flavors. Made with roasted sweet potato, coconut milk, and shredded coconut, it’s a gluten-free treat perfect for breakfast or dessert.
Ingredients
- Mashed Roasted Sweet Potato: 1½ cups (from about 1 large sweet potato)
- Eggs: 3 large
- Coconut Milk: ¾ cup, full-fat
- Maple Syrup: ¼ cup
- Coconut Sugar: ¼ cup
- Vanilla Extract: 1 teaspoon
- Cinnamon: 1 teaspoon
- Nutmeg: ½ teaspoon
- Salt: ¼ teaspoon
- Shredded Unsweetened Coconut: ½ cup
- Baking Powder: 1½ teaspoons
- Almond Flour: ½ cup
Instructions
- 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.
Notes
- Use fresh sweet potato: Roasting it adds the most flavor and moisture.
- Let it cool fully: It slices best when completely cooled.
- Want it vegan? Use flax eggs and almond milk.
- Freeze slices individually: For quick grab-and-go breakfasts.