For a more concentrated flavor, use coconut milk instead of regular milk.
5 star values:
4 star values:
3 star values:
2 star values:
1 star values:
I just had a go at this recipe but made the following substitutions:
1/3 cup of coconut flour instead of all-purpose flour and did not add the shredded coconut.
1/3 cup of wheat gluten flour.
Stevia instead of sugar.
1 cup of coconut milk instead of milk.
2 eggs instead of one.
The result is a moist spongy coconut bread that I have to hide away otherwise I will blow my carbs for the day!
Wheat gluten flour is essentially gluten. It will elasticity to the coconut flour.
Delicious. Made with light coconut milk instead of regular milk. Very coconutty - great for coconut lovers. I took it out of the oven about 5 min early and it was plenty done. Very crispy "crust". I'll probably cook it less next time.
Rating: 5 stars
I made this bread a couple of times and also made the pineapple jam. Both are really, really good. The jam was enough for several recipes of the bread and the bread was nice and moist and rose perfectly. To the person who ended up with a brick, check the date on your baking powder, it sounds as if it was too old. This is now part of our regular rotation.
Rating: 1 stars
There is something wrong with this recipe. I followed directions exactly and after 45 minutes, it was hard as a brick. It didn't rise, it tasted awful, and I don't think anyone from Martha Stewart, let alone the grande dame Martha herself has ever actually made this recipe.
Love this bread! I have had it for breakfast, snack and dessert. It is great toasted and served with fresh berries & cream. It is quick, easy and not too sweet. Thanks for a lot of great recipes.
Delicious!!! Absolutely love it. I love coconut so it right away caught my eye. I mad the pineapple jam as well. I had a piece of toasted bread with some pineapple jam, just like Lucinda suggested in the show, for my mid morning snack and I told my husband, "I just took myself to the Caribbean and it was lovely". Thanks, Lucinda, for sharing this recipe!