Chocolate Coconut Bread
Chocolate plus coconut is a hard combination to beat! This bread is great for breakfast. I toast it and put peanut butter on top. Yum!
Last Updated on January 31, 2022 – Originally Posted February 26, 2010
The bread is chocolate flavored with the occasional chocolate burst caused by an chocolate chip. The coconut is very subtle. The next time I make this recipe I’m going to double the coconut.
How to Toast Coconut
Speaking of coconut, this was the first time I toasted coconut. I preheated the oven to 300 degrees and spread the coconut out in a baking dish.
I cooked it for 20 minutes and stirred it every five minutes. Coconut can burn very quickly, so keep an eye on it. Here’s how it looked after 20 minutes.
This was a little darker than I was going for, but it didn’t burn.
This recipe includes chocolate chips.
People will have different results with this recipe in terms of how much the chocolate chips melt. Why? It depends on how hot your bread machine gets and the size of the chocolate chips. If you use mini chocolate chips then they’ll melt more than the regular kind.
I love history and the history of chocolate chips is tied to one of my favorite foods, chocolate chip cookies!
In 1937 Ruth Graves Wakefield of the Toll House Inn in the Whitman, Massachusetts added cut-up chunks of a semi-sweet Nestlé chocolate bar to a cookie recipe. The cookies were understandably a hit!
Nestlé heard about the cookies and developed chocolate chips to more easily work with the cookie recipe.
The Add Beep
And here’s a tip for working with chocolate chips in this chocolate coconut bread recipe.
Technically speaking, the chips should be added at the add beep. I don’t recommend that though. Check out this image of raisin bread.
The above photo is a close up of the manual that came with my machine. I’m sure that they put the raisins in at the add beep.
To avoid this, I add the “goodies” to the recipe at the very beginning.
I’m just not satisfied with the mixing that occurs when things are added during the add beep.
Not a fan of coconut? Then try this chocolate bread recipe.
How to Make Chocolate Coconut Bread in the Bread Machine
I make this recipe in my two-pound machine. Note that you’ll be using the basic/white cycle with the medium or light crust setting.
Follow the instructions that came with your bread machine in terms of which ingredients to put in the bread machine first. (My Zojirushi says to add the liquid ingredients first.)
Make sure you check on the dough after five or ten minutes of kneading. Just pop the top of the bread machine and see how the dough is doing. It should be a smooth, round ball. If it’s too dry add liquid a teaspoon at a time until it looks OK. If it looks too wet, add flour a tablespoon at a time until it looks OK. Most of the time though, the above amounts should be just right.
Chocolate Coconut Bread Recipe for the Bread Machine
Again, this makes a two-pound loaf. I recommend using the basic/white cycle with the medium or light crust setting.
1 Cup milk
3 Tablespoons water
1 Egg, lightly beaten
1 ½ teaspoons vanilla
4 Cups bread flour
4 teaspoons butter
3 Tablespoons sugar
1 teaspoon salt
1 ¼ teaspoons active dry yeast
½ Cup chocolate chips
½ Cup toasted coconut (see above)