Sweet Braided Bread with Coconut Milk, also known as vegan brioche, is a soft, fluffy, and lightly sweet bread made without eggs or dairy. Inspired by traditional European braided breads, this plant-based version achieves the same rich texture using coconut milk, making it perfect for vegans or anyone looking for a dairy-free alternative.
This bread is beautifully golden on the outside, tender on the inside, and slightly aromatic thanks to coconut and citrus. It’s ideal for breakfast, brunch, or an afternoon snack with tea or coffee.
Why You’ll Love This Vegan Brioche
Unlike classic brioche that relies on butter, milk, and eggs, this recipe uses thick coconut milk to create a rich and moist crumb. A hint of lime adds freshness, while desiccated coconut enhances both texture and flavor. The result is a light, airy bread that pulls apart easily and stays soft for days.
Ingredients
- 415 g all-purpose flour
- 70 g desiccated coconut
- 70 g sugar
- 7 g dry yeast
- 250 ml thick coconut milk (reserve 2 tablespoons for glazing)
- Juice of 1 fresh lime
- Zest of ½ lime
- 1 tablespoon maple syrup
- 1 pinch turmeric (optional, for color)
- Optional toppings: extra coconut flakes or sugar crystals
Step-by-Step Instructions
1. Make the Dough
In a large mixing bowl, combine the flour, desiccated coconut, sugar, dry yeast, and lime zest. Add the coconut milk and lime juice. Mix until the ingredients come together.
Knead the dough by hand or with a stand mixer for about 10 minutes, until it becomes smooth, elastic, and slightly sticky but manageable.
2. First Rise
Form the dough into a ball and place it back into the bowl. Cover with a clean kitchen towel and let it rise in a warm place for 1 to 2 hours, or until it has doubled in size.
3. Shape and Braid
Once risen, punch down the dough gently. Divide it into three equal portions. Roll each portion into a long rope of equal length.
Place the three ropes side by side, pinch them together at the top, and braid them like a classic three-strand braid. Pinch the ends together and tuck them underneath to secure the shape.
4. Second Rest
Transfer the braided loaf to a baking tray lined with parchment paper. Cover loosely and let it rest for 30 minutes. During this time, preheat your oven to 170°C (340°F).
5. Prepare the Glaze
In a small bowl, mix the reserved coconut milk with maple syrup and a pinch of turmeric (if using). This glaze gives the bread a beautiful golden color.
6. Bake the Bread
Brush the loaf generously with the glaze. If desired, sprinkle coconut flakes or sugar crystals on top.
Bake in the preheated oven for about 30 minutes, until the bread is golden brown and sounds hollow when tapped gently on the bottom.
7. Cool and Finish
Remove the bread from the oven and allow it to cool slightly on a wire rack before slicing. For extra shine, you can brush a little more glaze on the loaf while it’s still warm.
Storage Tips
- Store at room temperature, wrapped or in an airtight container, for up to 3 days.
- To refresh, warm the bread in the oven at low heat for a few minutes.
- This bread can also be sliced and frozen for longer storage.
Serving Ideas
Serve this vegan brioche plain, with vegan butter, fruit jam, or chocolate spread. It’s delicious toasted and pairs beautifully with coffee, tea, or plant-based milk.