Jelly Coconut Bread with shredded coconut

Bahamian Jelly Coconut Bread

Recipes, Bahamian Recipes, Bread, Dessert
0.0 from 0 votes

Coconut flour coconut milk coconut water eggs sugar-free sweetener and of course jelly coconut come together to make this sweet rich moist jelly coconut bread. This bread is very similar to my Bahamian coconut bread recipe. It is different because it contains fresh jelly coconut and a little coconut water.

This bread is very similar to my Bahamian coconut bread recipe. However, it is different because it contains fresh jelly coconut and a little coconut water. However, before we get to the jelly coconut bread, let’s discuss the main ingredient, jelly coconut.  

What Are Jelly Coconuts 

Jelly coconuts are young, immature, or green coconuts. The coconuts exterior is hard. However, upon cracking it open, you will notice that it is filled with coconut water. More importantly, the coconut is filled with edible meat that feels like jelly, hence the name jelly coconut. 

What Does Jelly Coconut Taste Like

The level of maturity of the coconut can affect how the jelly coconut tastes. Jelly coconut can have a soft texture with a sweet flavor. Jelly coconuts with more solid meat have a slightly chewy texture and sweet yet milky flavor. 

Jelly Coconut Bread with shredded coconut

How To Eat Jelly Coconut 

Most people consume jelly coconut raw as a snack. However, you can use jelly coconut smoothies, salads, and jello. You can also use jelly coconut to make jelly coconut ice cream

What Is Jelly Coconut Good For

Jelly coconut has several benefits. Water from jelly coconuts (tender coconut water) contains antioxidants, growth hormones, vitamins, enzymes, and minerals. These compounds allow coconut water from jelly coconut to have a therapeutic effect. 

Tender coconut water also contains L-arginine and vitamin C. This combination can inhibit heart disease and lipid peroxidation. In addition to this, L-arginine also has a therapeutic effect and can decrease the heavy metal poisoning effects. 

Tips For Making Jelly Coconut Bread 

Although I recommend making this bread with fresh jelly coconut, it may be hard to find fresh coconuts, depending on where you live. I live on an island, and there are coconut trees in my yard, hence the inspiration for this recipe. Nevertheless, if you cannot find fresh jelly coconut, use unsweetened desiccated or shredded coconut. 

I added 2 tablespoons of coconut water to the batter. Do not add more coconut water to the jelly coconut batter. Adding more coconut water could drastically change the recipe, and the jelly coconut bread may not come out right. 

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How To Store Bahamian Jelly Coconut Bread 

This jelly coconut bread is moist and super soft. It was still soft and moist 3 days after it had been baked. 

To store this jelly coconut bread, wrap it tightly with plastic wrap and store it at room temperature for 3 days. After 3 days, you can transfer it to the fridge, and it will last for 5-6 days, 

You can also freeze jelly coconut bread. Wrap the jelly coconut bread tightly with plastic wrap and place it into a ziplock bag. 

Make sure you press the air out of the ziplock bag before sealing it and label it with today’s date before storing it in the freezer. The jelly coconut bread will last for 1 month. 

To reheat the frozen jelly coconut bread, let it sit at room temperature for 30 minutes. Cut a slice of the jelly coconut bread and wrap it with a damp paper towel. Heat the jelly coconut bread for 30 seconds in the microwave until it is warm. 

Bahamian Jelly Coconut Bread

0.0 from 0 votes
Recipe by Sarah Course: DessertCuisine: BahamianDifficulty: Easy
Servings

10

servings
Prep time

10

minutes
Cooking time

45

minutes
Calories

300

kcal
Net Carbs

2.8

Total time

55

minutes

Coconut flour, coconut milk, coconut water, eggs, sugar-free sweetener, and of course, jelly coconut come together to make this sweet, rich, moist jelly coconut bread. It is so light and soft that you’ll be reaching for slice after slice of this Bahamian jelly coconut bread. 

Cook Mode

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Ingredients

  • 1 cup coconut flour

  • 1/2-3/4 cup sugar-free sweetener (I used Swerve sugar-free powdered sugar)

  • 1 tablespoon baking powder

  • 1 teaspoon psyllium husk powder (optional)

  • 1 tablespoon pea protein powder

  • 1/4 teaspoon salt

  • 6 large eggs

  • 1/3 cup coconut oil

  • 7 tablespoons coconut milk

  • 2 tablespoons coconut water

  • 1/2 cup fresh jelly coconut, minced

Directions

  • Program your oven to 350°F, then coat a loaf pan with non-stick baking spray and line it with parchment paper.
  • Whisk the coconut flour, sugar-free sweetener, baking powder, psyllium husk powder, and salt in a bowl until combined.
  • Whisk eggs, coconut oil, and coconut milk in another bowl until combined.
  • Add the coconut flour mixture to the wet ingredients and stir until combined.
  • Fold in the grated jelly coconut.
  • Pour the jelly coconut bread into the prepared pan.
  • Bake the jelly coconut sweet bread for 35-45 minutes until a skewer comes out clean and the bread is golden.
  • Let the jelly coconut sweet bread cool in the pan completely.
  • Serve and enjoy!

Recipe Video

Notes

  • Use 1/3 cup of desiccated coconut in place of fresh jelly coconut if you cannot find it. 
  • NUTRITION INFO: Calories: 180 | Carbohydrates: 5.6g| Fiber: 2.8 |Protein: 4.8g | Fat: 16.3g | Saturated Fat: 12.8g | Cholesterol: 98mg | Sodium: 107mg | Potassium: 208mg | Sugar: 1.7g | Vitamin D: 9mg | Calcium: 80mg | Iron: 1mg 
  • NUTRITIONAL INFO DISCLAIMER: The nutritional values presented above are only estimates. I don’t have a medical background, nor am I a registered dietitian or certified nutritionist. Therefore, nutritional information shown on foodandmoodcreations.com should only be used as a general guideline.
  • Protected by Copyscape Please do not copy this recipe without my permission.

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References

Zulaikhah ST, Wahyuwibowo J, Suharto MN, Enggartiasto BH, Ortanto MI, Pratama AZ. Effect of Tender Coconut Water (TCW) on TNF-α, IL-1 and IL-6 in Streptozotocin Phcogj.com (STZ) and Nicotinamid (NA) Induced Diabetic Rats. Pharmacog J. 2021;13(2): 500-5.

Author

  • Sarah

    Hello. Welcome to my food blog! I am a recipe developer/content writer and creator. Food is universal. Its more than something you eat. Food is an experience that can be enjoyed alone or with others. It can affect your physical health and your mood. I love food and I believe it affects how we feel which is why I started this blog that provides you with delicious healthy recipes, useful tips and tricks, guides, and informative articles.

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