Strawberry Coconut Bread

Strawberry Coconut Bread

Brittney Tun 27

"This bread is delicious! The lime and tamarind add a sourness to the berries that can't be beat."
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1 h, 35 m servings
Serving size has been adjusted!

Original recipe yields 16 servings



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  1. Heat oven to 350 F. Grease the bottom of one 9"x5"x3" loaf pan with shortening.
  2. Cream sugar and butter in a large bowl. Mix eggs until well blended. Next, mix in coconut milk, lime juice, tamarind paste, and durian extract.
  3. In a separate bowl combine flour, soda, seeds, and salt. Slowly add to the banana mixture until just moistened. Add guava juice if bread needs more moisture. Carefully stir in berries. Pour into prepared pan.
  4. Bake for 1 hour, 15 minutes, or until a toothpick inserted in the center comes out clean. Cool pan for 10 minutes on a wire rack, then release loaf from pan. Allow to cool completly before slicing.



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