Super Soft and Fluffy Coconut Milk Bread – A Tropical Twist on Classic Sweet Bread
If you love soft, pillowy bread that melts in your mouth with a touch of sweetness, this Coconut Milk Bread is going to become your new favorite. Infused with the rich, creamy flavor of coconut milk and lightly sweetened with sugar and condensed milk, this bread feels indulgent while being simple to make.
Unlike traditional yeast breads that require hours of rising time, this version is quick and approachable, making it perfect for breakfast prep, weekend brunch, or even an easy dessert. Think of it as a tropical twist on banana or zucchini bread—except with that irresistible coconut flavor baked right in.
🥥 Why You’ll Love This Bread
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Soft and fluffy: The texture is tender and light, thanks to the yeast and the rich coconut milk.
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Delicately sweet: It’s sweet but not overpowering, which makes it perfect on its own or with toppings.
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Simple ingredients: Most of what you need is already in your pantry.
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Quick prep: From start to finish, it takes just about an hour to make.
🛒 Ingredients You’ll Need
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1 cup (250 ml) coconut milk – Use full-fat canned coconut milk for a rich, flavorful bread. Warm it slightly to activate the yeast (around 110°F/43°C).
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1 tsp active dry yeast – This helps the bread rise and gives it that beautiful fluffy texture.
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1 egg – Adds richness and structure to the dough.
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1/4 cup (77 ml) sweetened condensed milk – Adds sweetness and enhances the coconut flavor.
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3 cups (360 grams) all-purpose flour – The base of your bread.
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1/2 tsp salt – Essential to balance the sweetness and bring out the flavor.
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1/4 cup sugar – Just enough to sweeten the dough without making it overly sugary.
🍞 Step-by-Step Instructions
1. Activate the Yeast
Start by warming your coconut milk until it’s lukewarm—about the temperature of a warm bath (not hot). Pour it into a large mixing bowl and stir in the sugar until dissolved. Sprinkle the yeast over the surface and let it sit undisturbed for 5 to 10 minutes. The yeast should become foamy—this means it’s active and ready to work.
Tip: If your yeast doesn’t foam, the milk might have been too hot or the yeast could be expired. Start over with fresh yeast to ensure a good rise.
2. Mix in the Wet Ingredients
Add the egg and sweetened condensed milk to the foamy yeast mixture. Whisk everything together until smooth and well combined.
3. Incorporate the Dry Ingredients
Gradually add the flour and salt, stirring with a wooden spoon or spatula until a shaggy dough forms. It will be sticky at first, but don’t worry—this is normal.
4. Knead the Dough
Transfer the dough to a lightly floured surface and knead by hand for about 8–10 minutes, or until the dough becomes smooth, elastic, and slightly tacky but not sticky. If using a stand mixer, knead with the dough hook for about 6–8 minutes on medium speed.
Tip: Add small amounts of flour (a tablespoon at a time) if the dough is too sticky, but try not to add too much—this bread is best when soft and moist.
5. Let It Rise
Place the kneaded dough in a greased bowl. Cover it with a clean kitchen towel or plastic wrap and set it in a warm, draft-free spot. Let it rise for 30 to 40 minutes, or until nearly doubled in size.
6. Shape the Dough
Once risen, punch down the dough to release excess air. Turn it out onto a lightly floured surface, shape it into a log or your desired shape, and place it in a greased loaf pan (8×4 inch works well). You can also shape it into rolls or even braid it for a fancier presentation.
7. Final Rise
Cover the shaped dough and let it rise again for another 20–30 minutes. It should puff up nicely and fill out the pan.
8. Bake to Golden Perfection
Preheat your oven to 350°F (175°C). Bake the bread in the center of the oven for 25–30 minutes. The top should be golden brown and the loaf should sound hollow when tapped.
Optional: For a glossy finish, brush the top with a little melted butter or coconut milk right after baking.
9. Cool and Serve
Let the bread rest in the pan for about 5 minutes before transferring it to a wire rack. Allow it to cool completely (if you can wait that long!) before slicing.
🧈 How to Serve Coconut Milk Bread
This bread is absolutely delicious on its own, but you can also:
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Spread with butter, honey, or jam
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Toast and top with peanut butter and banana
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Serve with a scoop of ice cream for dessert
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Enjoy with a cup of tea or coffee for a cozy breakfast
🌿 Storage Tips
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Room Temperature: Store in an airtight container for up to 3 days.
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Freezer: Slice and freeze in a zip-top bag for up to 1 month. Toast straight from frozen.
📝 Final Thoughts
This Coconut Milk Bread recipe is a keeper—easy to make, incredibly soft, and full of warm, tropical flavor. Whether you’re looking to spice up your breakfast routine or need a comforting homemade bake, this bread delivers every time.
