Description
This Flourless Caribbean Sweet Potato Coconut Bread brings together earthy roasted sweet potatoes, creamy coconut milk, and warm island spices in a moist, naturally sweet loaf that’s entirely gluten-free and dairy-free.
Ingredients
Scale
- 1 ½ cups mashed sweet potato, cooked and mashed
- 3 large eggs
- ½ cup full-fat coconut milk
- ⅓ cup honey or maple syrup
- ½ cup unsweetened shredded coconut
- ¾ cup almond flour
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 tsp baking powder
Instructions
- Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper or grease well with coconut oil.
- In a large bowl, whisk together mashed sweet potato, eggs, coconut milk, honey, and vanilla extract until smooth.
- Add almond flour, shredded coconut, cinnamon, nutmeg, salt, and baking powder to the wet mixture. Stir gently until fully combined.
- Pour batter into prepared pan and smooth the top.
- Bake for 45–50 minutes, or until a toothpick inserted comes out mostly clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
- Serve plain or topped with maple syrup, nut butter, or fruit.
Notes
- Roasting the sweet potatoes instead of boiling intensifies flavor and avoids excess moisture.
- Cool the loaf completely for the best texture before slicing.
- Top with toasted coconut or lime zest for a festive touch.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 slice
- Calories: 245
- Sugar: 13g
- Sodium: 110mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 62mg