Raw Coconut Latte Loaf

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Fill your home with the aroma of coffee and coconut! Learn to bake Raw Coconut Latte Toast—a soft, pull‑apart loaf swirled with espresso, coconut oil, and a creamy condensed‐milk drizzle.

Wake up your senses with this Raw Coconut Latte Toast—an indulgent pull‑apart loaf that marries rich espresso and creamy coconut. Condensed milk ribbons replace butter for a luscious finish, while coconut milk and oil impart a tropical twist. Tear into a warm slice and let the coffee‑coconut fragrance fill your home!

Why You’ll Love This Recipe

Aromatic bliss: Espresso powder and coconut infuse every crumb with an irresistible scent.

Ultra‑soft pull‑apart crumb: High‑gluten flour, coconut oil, and a precise fermentation yield pillowy layers.

Healthier swap: Coconut oil and milk instead of dairy butter for a lighter, dairy‑free twist.

Visual wow‑factor: Decorate with shredded coconut and almond slices for a café‑style loaf.

Raw Coconut Latte Toast Recipe | Coffee & Coconut Infused Pull‑Apart Loaf

Prep Time	Bake Time	Total Time
20 minutes	30 minutes	~3 hours

 

Ingredients

Standard Mini Toast Pan Size

Dough Base

• 500 g high‑gluten bread flour (I use Bob’s Red Mill Bread Flour for perfect chew — get it here)
• 25 g granulated sugar 
• 6 g fine salt (sea salt)
• 15 g instant espresso powder (I love this Barista‑grade espresso powder for a real coffee punch — shop here)
• 15 g fresh yeast (or 2¼ tsp active dry yeast) 
• 60 g coconut milk, chilled (full‑fat coconut milk cans work best —get it here)
• 185 g ice‑cold water
• 60 g whole egg liquid

Fat Addition

• 35 g coconut oil, softened (coconut oil) (unrefined, extra‑virgin coconut oil — get it here)

Top & Finishing

• 1 Tbsp egg wash (egg liquid + 1 Tbsp water)
• 2 Tbsp sweetened condensed milk 
• 1 Tbsp shredded coconut (toasted coconut flakes — get it here)
• 1 Tbsp sliced almonds (these almond slices add a lovely crunch — use these)

Equipment

• Stand mixer with dough hook (or large mixing bowl) (this KitchenAid Artisan Mixer makes kneading a breeze — check it out)
• Standard mini toast pan size
• Plastic wrap
• Small bowl for wash and drizzle

Step‑by‑Step Instructions

Mix the Dough (5 min)

• In the mixer bowl, combine flour, sugar, salt, espresso powder, yeast, coconut milk, cold water, and egg liquid.
• Mix on low speed until a shaggy dough forms.

Incorporate Coconut Oil (8 min)

• With mixer running, drizzle in softened coconut oil.
• Mix at low speed until the dough appears wet and sticky (it’s normal!).
• Increase to medium‑high and knead until the dough passes the windowpane test (smooth, elastic, and about 26 °C at the surface).

First Fermentation (50 min)

• Shape dough into a ball; place in an oiled bowl.
• Cover with plastic wrap and proof at 28 °C until it has almost doubled and a gentle poke leaves a slight indentation.

Divide & Rest (20 min)

• Gently deflate dough and divide into 8 equal pieces.
• Shape each into a smooth ball, cover loosely, and rest 20 minutes (or chill in fridge if it’s warm).

Shape & Second Rise (1 hr)

• Roll each ball into an oval, fold in thirds like a letter, then roll again lightly.
• Arrange folded pieces seam‑side down in the loaf pan.
• Cover and proof at 36 °C with 80% humidity until dough reaches about 80% of the pan height (around 45–60 minutes).

Preheat & Decorate (10 min)

• Preheat oven to 190 °C bottom / 165 °C top.
• Brush loaf gently with egg wash.
• Sprinkle shredded coconut and almond slices over the top.

Bake (30 min)

• Bake for 30 minutes, covering loosely with foil if the top browns too quickly mid‑bake.
• Remove loaf, shake pan to release, and cool on a rack for 10 minutes.

Drizzle & Serve (5 min)

• Warm condensed milk slightly and drizzle over the warm loaf.
• Tear into pull‑apart sections and enjoy the molten coffee‑coconut fusion!

Quick Process Overview

Pro Tips & Variations

• Stronger coffee note: Swap half the water for espresso for extra vigor.
• Vegan option: Use aquafaba “egg” and vegan coconut condensed milk.
• Sweet swirl: Before proofing, brush each folded layer with a light syrup (1 Tbsp sugar + 1 Tbsp water).
• Flavor twist: Add ½ tsp vanilla extract to the dough for a floral aroma.

Storage

• Room Temperature: Store in an airtight container, up to 2 days.
• Reheat: Warm a slice 10 seconds in the microwave or 3 minutes at 160 °C in a toaster oven for fresh‑baked softness.
• Freeze: Slice, wrap tightly, and freeze up to 1 month; thaw in the fridge and reheat before serving.

Dive into the ultimate coffee‑coconut combo with this Raw Coconut Latte Toast—every tear‑away bite is pure bliss!

Want More?

If you loved this recipe Try our Brown Sugar Walnut Loaf Recipe. Still want more- Check out other bread recipes here Jinma's Recipes Homepage!