Whisk yourself to the tropics with an infusion of freshly baked bread and sweet piña colada flavoring!

Coconut and pineapple go together like Thelma and Louise, but with much less drama. These two tropical fruits mingle with dairy-free cream, gluten-free flours, and coconut sugar to keep things naturally sweet and fluffy.

The base of this bread is the ever flavorful, ever versatile almond flour. It lends a nutty flavor to baked goods while mimicking that coveted fluffy texture all bread-lovers crave. Along with amping up essential vitamins, almond flour also acts as grain-free alternative to traditional baking flours.

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On a similar note, the pineapple in this recipe adds an acidic component to activate our baking soda, allowing the bread to rise. For this recipe, I used fresh pineapple but canned works just as well. Just be sure to drain the liquid from the canned pineapple and make sure there are no added sugars or preservatives.

Your first order of business will be puréeing half of the pineapple. Puréeing the pineapple and using it in the batter adds flavor and moisture while acting as a substitute for baking oil or butter. It also allows you to scale back on the ghee a bit.

In a separate mixing bowl, begin creaming the ghee and coconut sugar together. Add in the egg yolks and coconut cream, then continue mixing for about one minute. Pause to add in the flours and baking soda, then continue whisking until the batter is nice and thick.

Next, whip the egg whites separately with an electric mixer on medium speed to create soft peaks. This process only takes about a minute or two, but be careful not to over-whip since they can easily turn into stiff peaks.

When ready, gently fold the egg whites into the batter mixture with ¼ cup of the shredded coconut and the rest of the pineapple. Use a spatula to generously distribute the ingredients and to avoid over-mixing. Don’t worry if you see a few white spots.

Then, pour the batter into a loaf pan and sprinkle the rest of the shredded coconut on top. Bake for about 45 minutes or until a toothpick inserted in the center comes out clean. When ready to remove, let the bread sit in the pan at room temperature for 10 minutes.

For the final steps, remove the bread from the pan and transfer to a cooling rack. Let it sit for 30 minutes. Be sure to allow this bread to cool completely, as the texture will hold together better when slicing. When finished, dive in and enjoy for either breakfast or dessert!

Danielle Moore

Tropical Coconut Pineapple Bread

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Total time:1 hr

Cook Time:45 mins 45 minutes

Prep Time: 15 mins 15 minutes

Serves:8 - 10

Tropical Coconut Pineapple Bread

Recipe by: Danielle Moore

Whisk yourself to the tropics with an infusion of freshly baked bread and sweet piña colada flavoring.

Tools

• Food processor
• Large mixing bowl
• Electric mixer
• Medium mixing bowl
• Loaf pan

Ingredients

• 1 cup chopped pineapple, divided
• 1/4 cup ghee, room temperature
• 2 T coconut sugar
• 2 large eggs, separated and divided
• ½ cup coconut cream
• 1½ cups almond flour
• ½ cup tapioca flour
• 1 t baking soda
• 1/2 cup shredded coconut, divided

Instructions

• Preheat the oven to 350ºF. Use a clean towel to squeeze out any excess moisture from the chopped pineapples. Place ½ cup of the pineapples into the blender and reserve the rest for later. Purée until smooth and set aside.
• In a large mixing bowl, cream together the ghee and coconut sugar with an electric mixer. Pause when the texture is creamy.
• Next, add in the egg yolks, coconut cream, and pineapple purée. Continue mixing for about 1 minute or until you get a consistent, creamy mixture.
• When ready, add in the almond flour, tapioca flour, and baking soda. Whisk well so that the batter becomes nice and thick.
• In a medium mixing bowl, use an electric mixer to whip the egg whites on medium speed. Stop when soft peaks form (about 1-2 minutes).
• Add the whipped eggs, 1/4 cup shredded coconut, and remaining pineapple into the batter. Gently fold the ingredients together with a rubber spatula.
• Pour the batter into a prepared loaf pan, then spread into an even layer and sprinkle with the remaining ¼ cup shredded coconut.
• Transfer to the oven and bake for 45 minutes or until a toothpick inserted in the center comes out clean.
• Remove the loaf from the oven and allow it to cool at room temperature for 10 minutes in the pan. When ready, remove the loaf and transfer it to a cooling rack. Let it sit for 30 minutes to cool completely. Serve and enjoy!

Looking for Paleo ingredients? Here are a few we’d recommend:
Ghee (Pure Indian Foods)
Coconut cream (Native Forest)
Almond flour (Hodgson Mill)
Tapioca flour (Authentic Foods)
Baking soda (Bob’s Red Mill)

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