coconut milk sandwich bread

Coconut Milk Sandwich Bread { Vegan }

This soft Vegan Coconut Milk Sandwich Bread has the most amazing texture and a subtle coconut flavour! Oats and the addition of coconut oil make this bread both healthy and filling.

Course Breakfast, brunch, Side Dish
Cuisine fusion, Latin
Prep Time 15 minutes
Cook Time 30 minutes
Resting time 2 hours
Total Time 45 minutes
Servings 12 slices
Calories 200 kcal
Author Kiki Johnson


  • 1 cup coconut milk 250 ml
  • 1 cup old-fashioned whole rolled oats not quick cook or instant, 90g
  • 1/4 cup water lukewarm, 50 ml
  • 2 cups all-purpose flour 250 g
  • 3 tablespoons coconut oil canola or vegetable oil may be substitued, melted
  • 2 tablespoons light brown sugar packed
  • 2 1/4 teaspoons instant dry yeast 7 g
  • 1 tsp of salt or to taste


  1. In a microwave-safe small bowl, heat the coconut milk until it just begins to boil.
  2. Add the oatmeal to the milk and stir to combine. Set the mixture aside and let cool until temperature reaches about 50 Celsius, that's 120 to 130F and stir in 1/4 cup of lukewarm tap water.
  3. Toss all the ingredients into the bowl of a stand mixer fitted with the dough hook and knead for 5 to 7 minutes on low speed, or until a moist, shaggy dough forms. The dough will be sticky, so try and resist the temptation to add additional flour, unless the dough does not come together at all. Or the other way round: if it's too dry, add a bit of water. Generally, it's better to go too wet than to dry.
  4. After kneading, turn the dough out into a large, greased bowl, cover with plasticwrap, and let it rise in a warm, draft-free place for about 2 hours, or until doubled in size.
  5. Spray an 8-by-4-inch loaf pan with cooking spray, or grease and flour the pan; set aside.
  6. After the dough has doubled, punch it down, turn it out onto a floured surface and knead it for about 3 minutes.
  7. Shape the dough as shown in the blogpost and put it in your pan.
  8. Cover pan with plasticwrap, and allow dough to rise in a warm, draft-free place until doubled, about 60 minutes.
  9. In the last 10 minutes of rising, preheat oven to 350F, or 175 Celsius. Bake for about 30 minutes, or until the bread is lightly golden and puffy. If you want, you can rotate the pan midway through baking.
  10. When tapped, bread should sound hollow and the internal temperature should reach 210F or 89 Celsius.
  11. Allow the bread to cool in pan for 5 to 10 minutes before turning out onto a wire rack to cool completely before slicing.
  12. Note that the cooling process is very important sp try to not slice into warm bread.
  13. You can store the bread by wrapping a fully cooled loaf in cling film , and place it inside XXL Ziplock, where it stays fresh for about 5 days. The Coconut Sandwich Bread also freezes very well when placed in a freezer-safe airtight container or a ziplock.