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Soft & Rich Coconut Cream Vegan Bread Recipe

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4.2 from 15 reviews

This Soft & Rich Coconut Cream Yeast Bread is a vegan-friendly, tender loaf made with coconut cream and bread flour. The bread features a fluffy, slightly sweet crumb with a delicate coconut aroma, perfect for sandwiches or enjoying on its own. The dough is enriched with coconut cream instead of dairy, making it suitable for vegans and those who prefer plant-based baking. The recipe requires patience for the dough to rise twice, resulting in a wonderfully soft and flavorful bread.

Ingredients

Dry Ingredients

  • 4 1/2 cups bread flour (540g)
  • 3 Tbsp sugar
  • 2 tsp instant yeast
  • 1 tsp salt

Wet Ingredients

  • 1 (13.5 oz) can coconut cream

Optional Glaze

  • 1 Tbsp non-dairy milk
  • 1 Tbsp maple syrup

Instructions

  1. Mix Dry Ingredients: In the bowl of a stand mixer, combine the bread flour, instant yeast, sugar, and salt thoroughly to evenly distribute the leavening agent and seasoning.
  2. Add Coconut Cream: Pour the coconut cream into the dry ingredient mixture, beginning to moisten the flour and produce the dough base.
  3. Initial Knead: Using the mixer with a dough hook attachment, knead on a low speed (speed 2) for about a minute until all ingredients come together into a rough dough.
  4. Continue Kneading: Knead for an additional 8 to 10 minutes at the same speed until the dough pulls cleanly away from the bowl and forms a smooth, elastic ball. This step develops gluten and gives structure to the bread.
  5. Adjust Dough Consistency: If needed, add 1 to 2 tablespoons of water or bread flour to adjust dough texture based on flour protein content, coconut cream moisture, and kitchen environment.
  6. First Rise: Transfer the dough into a lightly greased bowl, cover it, and let it rise for about 2 hours or until doubled in size. This fermentation step enhances flavor and texture.
  7. Punch Down and Divide: Gently punch down the risen dough to deflate it. Place it on a floured surface and divide it into 4 equal pieces.
  8. Shape the Rolls: Flatten each piece with a small rolling pin into a 6 x 9 inch rectangle. Fold the dough into thirds like a letter, then tightly roll it from the long side to form a cylinder. Pinch the ends to seal and place all rolls into a well-oiled bread pan.
  9. Second Rise: Cover and allow the dough to rise again for 2 hours until puffy and nearly doubled. Preheat the oven to 350°F (180°C) during the final part of this rise.
  10. Optional Glaze: For a golden, shiny finish, gently brush the tops of the dough rolls with a mixture of 1 tablespoon non-dairy milk and 1 tablespoon maple syrup before baking.
  11. Bake: Bake the bread in the preheated oven for 15 minutes. Then tent the bread with aluminum foil to prevent over-browning and continue baking an additional 15 minutes or until the internal temperature reaches 190°F.
  12. Cool and Serve: Remove the bread from the oven, carefully turn it out onto a wire rack, and let it cool slightly before slicing. Enjoy your soft, rich coconut cream bread!
  13. Storage: Store the bread wrapped at room temperature for 3–4 days, or freeze in an airtight container for up to 3 months. Defrost at room temperature or microwave before eating.

Notes

  • The dough texture may require minor adjustments with extra water or flour based on humidity and ingredient variation.
  • Use room temperature coconut cream for best mixing and dough consistency.
  • Optional glaze adds color and a hint of sweetness but can be omitted for a more rustic crust.
  • Ensure the internal bread temperature reaches 190°F to confirm it is fully baked.
  • Storing in freezer bags or airtight containers helps maintain freshness longer.
  • This bread is naturally vegan friendly due to coconut cream and absence of dairy or eggs.

Find it online: https://recipeplenty.com/soft-and-rich-coconut-cream-vegan-bread-recipe/