Coconut Protein Bread

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Try this easy recipe for coconut protein bread that delivers protein-packed goodness without overwhelming sweetness.

How do you Make Coconut Bread

Making coconut protein bread is as simple as making a cake!

This bread is dense and not real sweet. If you choose to use my recipe for chocolate ganache, don’t expect a lot of sweetness in that either because, for me, the best ganache is made with 70%+ chocolate that has little sugar in it. 

Coconut Bread Recipe

Some may ask, ‘What can I substitute for the FlavCity Vanilla Protein Smoothie Mix’?’ Well, that’s a tough one because without this ingredient, you’re omitting the impact of the protein in this recipe. 

Yes, you could play around with another combination of protein mixes, but I haven’t done that, so I don’t have a formula for you. I do love coconut, and if you’d like to try other recipes with coconut, then here are some winners! 

I know that this product is excellent for not only smoothies, but for this bread. Maybe it would be good addition to your pantry! 

Here’s what’s estimated per slice (based upon 10 from this loaf of bread):

Example Comparison (per slice, 10 slices total):

How to Make a Coconut Bread

You can definitely make coconut bread healthier with a few thoughtful substitutions and additions—especially using whole ingredients and protein-rich options like the FlavCity Vanilla Protein Smoothie mix.

The FlavCity Vanilla Protein Smoothie mix boosts the protein content in your coconut bread significantly, thanks to its high-quality ingredients. Here’s how it contributes and why it matters:

Protein Boost Breakdown

Each scoop (30g) of FlavCity Vanilla Protein Smoothie mix typically contains:

• 20–25 grams of protein (depending on the version—e.g., grass-fed whey or plant-based)

• Sourced from grass-fed whey protein isolate (or pea protein in the plant version)

• Includes collagen, MCT oil, and prebiotic fiber in some blends

Quick Coconut Bread

This protein coconut bread is cake-like. However, it slices beautifully like bread. That is IF you follow my tips for letting the bread kind of ‘settle’ and the moistness to develop. 

I’d recommend that you bake a day ahead of serving. Wrap the cooled bread tightly and completely in saran wrap. Place in a zip lock bag. Let it sit for at least 24 hours. Now, you can slice it! I know the wait is difficult, but the results will be a more moist and easily sliced bread. 

Now, the chocolate ganache topping is optional. Here’s how simple it is to make:

• 1/4 cup of organic coconut milk, full fat
• 6-8 ounces of 70%+ real chocolate (chop into pieces)

Put in a microwavable glass measuring cup. Microwave about 75 to 90 seconds. Remove and use a small whisk to blend the mixture. If it’s too thick, simply drizzle a little more coconut milk. Drizzle atop the bread before serving and top with more coconut shreds. 

Easy Coconut Bread Recipe

Not only is this an easy coconut bread recipe, but you’re getting the added benefit of protein boost. Why? It comes from the protein smoothie mix which does the following:

• Adds complete protein: Most baked goods are carb-heavy; this makes it more balanced for blood sugar control and satiety.

• Replaces some flour: The protein powder can substitute a small portion of flour (about ¼ to ½ cup), cutting carbs and boosting nutrition.

• Improves texture and flavor: Vanilla flavor enhances sweetness without adding sugar; it also gives a rich, creamy taste.

Healthy Coconut Loaf

Here are a few tips that make this coconut protein bread healthier!

• Lower sugar: Skip sweeteners altogether if your protein mix is flavored enough. But, if you to add some sugar, use something like coconut sugar, date sugar or maple sugar

• Boost fiber: Add oat flour or ground flaxseed. You could also add nuts. And, with the coconut, make sure it’s UNsweetened! 

• Add-ins: Mix in blueberries, chopped nuts, or a spoonful of Greek yogurt for moisture and nutrients.

• Dairy-free / Gluten-free: This version is naturally both if you use almond flour. I used regular flour, but you could try a 1:to:1 GF flour.