Flourless Caribbean Sweet Potato Coconut Bread

Imagine the warmth of Caribbean spices drifting through your kitchen, mingling with the earthy sweetness of roasted sweet potato and the tropical aroma of coconut. That’s what this Flourless Caribbean Sweet Potato Coconut Bread promises with every moist, tender slice. It’s a recipe that speaks of sun-drenched islands, cozy traditions, and wholesome, feel-good indulgence.

Behind the Recipe

This bread was born from a craving for comfort without compromise. I remember standing in my grandmother’s kitchen on the island, barefoot on cool tiles, as she mashed sweet potatoes with a wooden spoon and folded in coconut flakes with rhythmic care. The aroma alone felt like a hug. Over the years, I wanted to recreate that memory in a way that’s simpler and friendlier for modern diets. This version keeps all the soul, skipping the flour but not the flavor.

Recipe Origin or Trivia

The Caribbean is rich in root vegetables, and sweet potatoes are a staple in many island households. In Jamaica and Trinidad especially, they’re often combined with coconut to create puddings and breads during festive seasons. Flourless versions like this one harken back to times when pantry staples were scarce, yet creativity in the kitchen always thrived. The spices? A nod to African, Indian, and colonial influences that have shaped Caribbean cuisine over centuries.

Why You’ll Love Flourless Caribbean Sweet Potato Coconut Bread

There’s something magical about how this bread brings together tradition, health, and taste. Here’s why it will become your new favorite:

Versatile: Whether for breakfast, snack, or dessert, this bread adapts beautifully to any occasion.

Budget-Friendly: Uses everyday ingredients like sweet potatoes, eggs, and coconut.

Quick and Easy: Minimal steps, no complicated techniques—just blend, mix, bake, and enjoy.

Customizable: Add nuts, raisins, or a splash of lime zest to make it your own.

Crowd-Pleasing: That soft texture and bold spice profile is universally loved.

Make-Ahead Friendly: Keeps well in the fridge and flavors deepen overnight.

Great for Leftovers: Tastes even better toasted with a pat of butter or drizzled with honey the next day.

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Chef’s Pro Tips for Perfect Results

For a smooth, bakery-style loaf every time, keep these tricks in mind:

• Roast the sweet potato instead of boiling. It intensifies the flavor and keeps the bread from getting soggy.
• Use full-fat coconut milk. It adds richness and depth that complements the sweet potato beautifully.
• Line your pan with parchment paper. Flourless breads can stick more—this ensures a clean release.
• Let it cool completely. The texture sets as it cools, so resist slicing too soon.
• Taste your batter. Sweet potatoes vary in sweetness, so adjust spices or honey to your liking.

Kitchen Tools You’ll Need

No fancy gadgets required, just the essentials:

Mixing Bowls: For combining your wet and dry ingredients.

Whisk or Hand Mixer: To ensure everything’s smooth and well-blended.

Spatula: Perfect for folding in ingredients without overmixing.

Loaf Pan (8×4 or 9×5): Ideal size for even baking and golden crust.

Parchment Paper: Helps release the loaf effortlessly.

Ingredients in Flourless Caribbean Sweet Potato Coconut Bread

Each element plays its part in creating a bread that’s sweet, spiced, and delightfully moist:

Mashed Sweet Potato: 1 ½ cups, cooked and mashed. Provides body, sweetness, and natural moisture.

Eggs: 3 large. Binds the batter and gives the bread structure.

Full-Fat Coconut Milk: ½ cup. Adds rich, creamy texture and subtle coconut flavor.

Honey or Maple Syrup: ⅓ cup. Balances the spices and enhances the natural sweetness.

Unsweetened Shredded Coconut: ½ cup. Brings texture and tropical flair.

Almond Flour: ¾ cup. Adds nutty flavor and helps thicken the batter.

Ground Cinnamon: 1 tsp. Adds warmth and aromatic sweetness.

Ground Nutmeg: ½ tsp. Lends earthy, spicy notes that deepen the flavor.

Vanilla Extract: 1 tsp. Rounds out the flavors with a smooth finish.

Salt: ¼ tsp. Balances sweetness and sharpens the spice.

Baking Powder: 1 tsp. Gives a gentle rise and light texture.

Ingredient Substitutions

Because flexibility is the spice of life:

Sweet Potato: Pumpkin puree or mashed ripe banana.

Coconut Milk: Any plant-based milk like almond or oat.

Honey/Maple Syrup: Agave or coconut nectar.

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

Shredded Coconut: Chopped nuts or coconut flakes.

Ingredient Spotlight

Sweet Potato: Naturally sweet, rich in fiber and antioxidants, this root veggie forms the lush base of the bread.

Coconut Milk: A creamy staple in Caribbean cooking, it adds moisture, richness, and tropical depth without dairy.

Instructions for Making Flourless Caribbean Sweet Potato Coconut Bread

Baking this bread is as soothing as eating it. Let’s walk through the process together:

1. Preheat Your Equipment:
Set your oven to 350°F (175°C). Line a loaf pan with parchment paper or grease well with coconut oil.

2. Combine Ingredients:
In a large bowl, whisk together mashed sweet potato, eggs, coconut milk, honey, and vanilla extract until smooth.

3. Prepare Your Cooking Vessel:
Make sure your loaf pan is lined or greased and ready before folding in dry ingredients to avoid resting time.

4. Assemble the Dish:
Add almond flour, shredded coconut, cinnamon, nutmeg, salt, and baking powder to the wet mixture. Stir gently until fully combined.

5. Cook to Perfection:
Pour batter into the prepared pan and smooth the top. Bake for 45–50 minutes or until a toothpick inserted comes out mostly clean.

6. Finishing Touches:
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

7. Serve and Enjoy:
Slice and enjoy plain, or top with a drizzle of maple syrup, a spread of almond butter, or a spoonful of Greek yogurt.

Texture & Flavor Secrets

What sets this bread apart is its incredibly moist, almost pudding-like texture paired with a soft crumb. The coconut offers chewy contrast, while the spices build warmth that lingers on your tongue. The roasted sweet potato deepens the sweetness and brings a caramel-like undertone.

Cooking Tips & Tricks

Sometimes it’s the little things that make a big difference:

• Use silicone loaf pans for easy unmolding.
• Roast sweet potatoes a day ahead to save time.
• Sprinkle extra shredded coconut on top before baking for a beautiful finish.

What to Avoid

Mistakes happen, but here’s how to steer clear of the common ones:

• Don’t use canned sweet potatoes with syrup—they’re too sweet and watery.
• Avoid overbaking, which can dry out the loaf. Check around 45 minutes.
• Don’t skip the cooling step—it’s crucial for proper slicing.

Nutrition Facts

Servings: 10
Calories per serving: 245

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 stores beautifully. Wrap slices tightly and keep in the fridge for up to 5 days. For longer storage, freeze individual slices with parchment between them. Reheat in a toaster or oven to revive the texture. You can even prep the batter the night before and bake fresh in the morning.

How to Serve Flourless Caribbean Sweet Potato Coconut Bread

Serve slightly warm with a slather of nut butter, a sprinkle of cinnamon sugar, or even topped with tropical fruits like pineapple or mango. It pairs wonderfully with a hot cup of tea, coffee, or even a Caribbean-inspired smoothie.

Creative Leftover Transformations

Don’t let a single crumb go to waste:

• Make French toast slices using egg and cinnamon batter.
• Cube and toast for a unique bread pudding.
• Crumble over yogurt with fruit for a tropical parfait.

Additional Tips

• Add a pinch of allspice or cardamom for more complexity.
• Use a food processor for smoother batter if desired.
• Make muffins instead of a loaf for individual portions.

Make It a Showstopper

Presentation is key. Top the cooled loaf with a glaze of coconut milk and powdered sugar, then garnish with toasted coconut and lime zest. Serve on a wooden board with banana leaves or tropical flowers for an island-inspired touch.

Variations to Try

• Tropical Twist: Add crushed pineapple for more juiciness.
• Nutty Delight: Fold in chopped pecans or walnuts.
• Chocolate Kiss: Add dark chocolate chips for richness.
• Zesty Lift: Stir in orange or lime zest for brightness.
• Berry Burst: Fold in dried cranberries or raisins.

FAQ’s

Q1: Can I make this bread vegan?

Yes, substitute the eggs with flax eggs and use maple syrup instead of honey.

Q2: Can I skip the coconut?

You can omit the shredded coconut or replace it with chopped nuts.

Q3: Is it gluten-free?

Absolutely, since it’s made without flour.

Q4: Can I use canned sweet potato?

Freshly roasted is best, but canned puree without additives can work.

Q5: Can I make it into muffins?

Yes, bake in a muffin tin for 20–25 minutes.

Q6: Can I freeze the whole loaf?

Yes, wrap tightly in plastic wrap and foil for up to 2 months.

Q7: What if my batter is too thick?

Add a splash more coconut milk until smooth.

Q8: Can I add protein powder?

Yes, replace ¼ cup of almond flour with unsweetened protein powder.

Q9: How do I know when it’s done?

A toothpick inserted should come out with just a few moist crumbs.

Q10: Can I serve this as a dessert?

Absolutely, especially with coconut whipped cream or ice cream.

Conclusion

Whether you’re craving comfort or celebrating Caribbean heritage, this Flourless Sweet Potato Coconut Bread wraps you in warm flavors and good vibes. It’s easy, wholesome, and tastes like sunshine. Trust me, you’re going to love this. Now go bake a loaf, and let your kitchen smell like home.

Watch How To Make Flourless Sweet Potato Coconut Bread