Coconut Strawberry Bread, Gluten and Dairy Free

I made a plain batch of this wonderful bread (without strawberries) last week, and I think I ate the whole loaf (minus one little piece)! It’s gluten, grain and dairy free, with very little sweetener.

This week I wanted to try it with a fruity touch, since it’s a sweet bread.  I think it’s a winner.

The original recipe came from The Spunky Coconut cookbook.  I have made some minor modifications.

Coconut-Milk Strawberry Bread

Wet Ingredients:             

  • 1 c. less 1 Tbs. Coconut Milk, room temperature (or 1/2 c. each Coconut Cream and Almond milk)
  • 4 whipped Hi-omega3 organic Eggs, room temperature
  • 1/4 c. melted virgin Coconut Oil
  • 1/4c. chopped, ripe organic Strawberries (under-ripe fruit will have no flavor)

    Chopped strawberries
    Chopped strawberries
  • 1 Tbs. Apple Cider Vinegar
  • 1 Tbs. raw Honey

Dry Ingredients:

  • 2 c. Almond Flour
  • 1/2 c. Coconut Flour, sifted
  • 2 Tbs. Psyllium Husk Powder (Whole Foods or online)
  • 1 tsp. Sea Salt
  • 3/4 tsp. Baking Soda
  • 1/2 tsp. Cinnamon


Preheat the oven to 350ºF.

Lay a piece of unbleached parchment paper across a glass* loaf pan so that it lays falls down one long side, across the bottom and back up the other long side.

* If you use a metal loaf pan you will need to adjust cooking time.

Use coconut oil to grease the two short ends of the dish. Fold any paper that extends above edge of pan and tuck in so it won’t burn. Set aside.

Add dry ingredients to a small mixing bowl and whisk to combine.

Add wet ingredients to a medium-sized mixing bowl. And whisk well.

Add dry ingredients to wet ingredients. Mix with an electric mixer.

Coconut Bread batter1

Mix all together with whisk or electric mixer

Using a flexible spatula, scoop half of the batter into the prepared pan, and press it down firmly.

Coconut-strawberry bread GF
Pat batter down to pack tightly


Add the rest of the batter to the dish using the flexible silicone spatula, and press down firmly again. The top should be smooth and level when you’re finished.

Bake for about 55 minutes hour.

Let the bread rest in the pan until cool (Ha! I didn’t wait that long!)

After 24 hours, wrap and refrigerate.  This is a moist bread.
It’s also good toasted with a smear of coconut oil and a sprinkle of cinnamon.

NOTE: If baking without strawberries, add the 1 Tbs. coconut milk back in.

Coconut Strawberry Bread slice
Coconut Strawberry Bread slice

6 thoughts on “Coconut Strawberry Bread, Gluten and Dairy Free

  1. This recipe sounds great! I was just wondering if the addition of psyllium is necessary to the recipe – how different would the bread be without it? We try to add as little as possible to our recipes (we don’t even use xanthan or guar). We’ve read both pros and cons to ingesting psyllium, so we’re not quite sure that we want to use it. Thanks!

    1. I haven’t tried it without psyllium. I didn’t know there was a question about safety or ingestion.. but I will look it up! Thanks for the comment, and will amend post if I find information to pass on, or if I try it with a different ingredient. Ground flax may work?

    1. Ground flax is a good idea. Here’s one of the websites that talks about possible side effects of psyllium: Psyllium definitely has some benefits, and most of the drawbacks have to do with overuse (probably when used in capsule form regularly) and interactions – however, we (my daughter and I) never know how much is too much for us until it’s too late (everybody’s system is different, and a little for me can be too much for her), which is why we prefer not to add too many things that may cause issues. Some of these side effects can be countered with bentonite clay, but I happen to be allergic to that (just my luck!). Thanks for the suggestion about ground flax, we’ll give that a try. This loaf looks and sounds too good to miss out on! 🙂

      1. My goodness! I knew about needing to consume water with psyllium but not all the other possible effects! Thank you for this and it’s worth a post of its own since I know it is recommended in many recipes with not guidelines.

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