Hello all– Just when I thought I had come to the end of all the possible variations of quick breads, I ran across this coconut-lime version, that is bright and citrusy and fresh. It pairs up well with mugs of tea and an engaging book to read… Hope you try it.
COCONUT MILK LIME BREAD
For the bread:
1/2 cup sugar
6 tab. canola oil*
1 cup canned coconut milk
1 tab. lime zest (about 2 limes)
1 1/2 cup flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup shredded coconut
For the glaze/topping:
1 cup powdered sugar
2 tab. lime juice
more coconut for garnish**
In a mixing bowl, whisk together the sugar, oil, eggs and coconut milk. Then stir in the flour, baking powder, salt and 1/2 cup shredded coconut.
Scrape the batter into one standard (or 2 small) loaf pans that have ben sprayed with cooking spray. Pop it into a 350 degree oven for 35 to 45 minutes until firm and a small life inserted comes out clean.
Let the bread cool for 15 minutes and then remove from the pan. Whisk together the powdered sugar and lime juice and drizzle it over the bread. And then immediately sprinkle on some coconut for garnish– quickly so it will stick to the glaze while it’s still wet.
Bright and fresh– best served to friends with mugs of tea.
*The recipe I worked from called for coconut oil. I just used what I had–canola oil. But if you have coconut oil in your well stocked kitchen, give it a try!!
**For the coconut on top I used big unsweetened coconut flakes (from Sprouts if you live in CA). But for mixing in with the batter, just used regular shredded coconut (which would be just as pretty on top as well!)