Of which 10.7 g sugars and 13.6 g saturated fat.
No-added-sugar version: 270 kcal and 4.2 g sugars per serving.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Complete protein (egg) · Choline (egg)
Allergens egg
Lightly sweet coconut bread
Somewhere between bread and cake — the perfect breakfast companion.
Ingredients
- 1 cup coconut flour (112 g / 4 oz)
- 1 cup rice flour (150 g / 5½ oz)
- ½ cup unsweetened shredded coconut (40 g / 1½ oz)
- ⅓ cup sugar (65 g / 2¼ oz) — no added sugar: ½ cup erythritol (95 g)
- 1 tbsp baking powder (12 g)
- 4 eggs (200 g / 7 oz)
- 1 cup coconut milk (240 g / 8½ oz)
- ⅓ cup melted coconut oil (75 g / 2¾ oz)
In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.
Method
- Preheat the oven to 180 °C (350 °F) and grease the pan.
- Mix the dry ingredients: coconut flour, rice flour, shredded coconut, sugar and baking powder.
The full method (6 steps), Rico's tip, the variations and storage are in the ebook “Breads, Cakes & Basics”. The English edition is coming soon.
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