Coconut Milk Sally Lunn Bread Machine Recipe (Dairy-Free Option)
This coconut-infused twist on the classic Sally Lunn bread is light, airy, and just a touch sweet. Made in the bread machine with pantry staples, this version swaps dairy for plant-based coconut milk and adds a subtle island flair.
Why This Version Rocks
While the traditional Sally Lunn bread is already a winner for its fluffy, eggy texture and easy bread machine instructions, this coconut version takes it up a notch. Why? Because it’s another delicious way to enjoy the same great taste—with a tropical upgrade.
Using coconut milk and unsweetened coconut flakes adds mild sweetness and depth without overpowering. It’s a comforting, flavorful twist that brings a little Caribbean sunshine to your table. And when you’re ready for variety? This is your go-to option without straying too far from the original.
Ingredients Breakdown
Here’s what makes this version a standout:
- Califia Farms Organic Coconut Milk – a lighter, dairy-free alternative to regular milk. It’s gentle on digestion and perfect in baked goods.
- Unsweetened Coconut Flakes – adds texture and a soft, nutty coconut aroma without the sugar overload.
- Raw Sugar – half the amount used in traditional recipes since the coconut milk already brings subtle sweetness.
- Active Dry Yeast (1 tsp) – slightly more than the classic version to ensure a fluffy rise.
- Flour – I use either King Arthur or Wegmans brand. Always go for high-quality flour for reliable results.
- Unsalted Butter – choose a good brand to round out the richness without salt interfering with the flavor.
Storage Tips
- Store in a bread storage box or ziplock bag.
- Keep refrigerated for up to 1 week.
- If storing at room temperature, consume within 3–4 days.
- Place a paper towel under the bread in the container to absorb moisture.
Serving Suggestions
- Slice with a serrated knife to avoid squishing the soft texture.
- Toast and serve with vegan butter, jam, or nut butter.
- Makes great croutons for salads.
- Not ideal for French toast—it’s too delicate and falls apart.
- Pairs wonderfully with Haitian hot chocolate or warm spiced milk.
Pairings & Snacks
- Spread with Noubess Hot and Spicy Sauce for a savory bite.
- Add a slice to your breakfast alongside eggs and tropical fruit.
- Enjoy the bread with a refreshing detox juice or Caribbean smoothie.
Nutrition Notes
- This bread is dairy-free if using vegan butter.
- It’s light in sugar compared to most sweet breads.
- Can be part of a balanced breakfast or snack.
Tips for Success
- Use a good-quality flour like King Arthur or Wegmans.
- Don’t use canned coconut milk – too heavy, more fat.
- Allow bread to cool completely in the machine before removing.
- Toast slices for texture if refrigerated.
Variations
- Gluten-Free: Use a gluten-free bread flour blend with xanthan gum.
- Vegan: Use a flax egg instead of a regular egg, and vegan butter.
- Nutty: Add chopped almonds or walnuts. (Add more liquid if necessary.)
- Tropical Sweet: Mix in a tablespoon of pineapple juice or finely diced dried mango.
Coconut Sally Lunn Bread
This Coconut Sally Lunn Bread is a tropical twist on the classic bread machine recipe—made with coconut milk, unsweetened coconut flakes, and less sugar for a light, fluffy, and flavorful loaf. Perfect for breakfast, snacks, or toasting!
Ingredients
- 1/2 cup Califia Farms Organic Coconut Milk room temperature – preferably
- 1 large egg room temperature
- 1 tbsp unsalted butter softened
- 1/4 cup raw sugar
- 1/2 tsp salt
- 2 cups all-purpose flour King Arthur or Wegmans (supermarket
- 1/4 cup unsweetened coconut flakes
- 1 tsp active dry yeast
Instructions
- Add all ingredients to your bread machine in the order recommended by your machine’s manufacturer.
- Select the Sweet Bread setting.
- Let the machine do the work!
- When finished, allow the bread to cool completely before removing it from the bucket.
Notes
- Use a quality flour: I recommend King Arthur or Wegmans flour for the best texture and rise.
- Choose your coconut milk wisely: I use Califia Farms Organic Coconut Milk—it’s light, easy to digest, and not too sweet. Avoid canned coconut milk—it’s too fatty and alters the bread texture.
- Reduce sugar thoughtfully: Since the coconut milk and flakes already add natural sweetness, I cut the sugar in half. This keeps the bread light and not overly sweet.
- Raw sugar makes a difference: I use raw sugar in most of my bakes—it gives just enough sweetness and complements the coconut flavor beautifully.
- Don’t rush the cooling: Let the bread cool completely in the bread machine bucket before removing to avoid collapsing.
- Store smart: Keep in a bread box or Ziploc bag with a paper towel underneath to absorb moisture. Lasts up to 1 week refrigerated, 3–4 days on the counter.
- Slice with care: Use a serrated bread knife to avoid squishing this soft, airy loaf.
- Toasting is your friend: If stored in the fridge, simply toast slices for that fresh-out-the-oven feel.
- Not ideal for French toast: The airy texture may cause it to fall apart—better for bread pudding or croutons.
- Pairs perfectly with: A slather of vegan butter, a mug of Haitian hot chocolate, or warm plant-based milk.
Nutrition
Serving: 1gramsCalories: 1361kcalCarbohydrates: 197gProtein: 29gFat: 52gSaturated Fat: 39gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 127mgSodium: 1644mgPotassium: 605mgFiber: 7gSugar: 26gVitamin A: 644IUVitamin C: 1mgCalcium: 77mgIron: 15mg
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
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