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Chocolate Coconut Bread

Chocolate Coconut Bread Recipe

This Bittersweet Chocolate Coconut Bread recipe comes to us from my friend at Bella's Breadbox. And we are so lucky to have it!

Please note that 99% of the prep time is inactive. Makes 1 loaf.

Course Snack
Cuisine American
Keyword great for brunch, desserts for breakfast
Prep Time 10 minutes
Cook Time 40 minutes
Rising and Resting Time 21 hours
Total Time 21 hours 50 minutes
Servings 10
Calories 381 kcal
Author Bella's Breadbox (Adapted from Jim Lahey's, My Bread.)


  • 2 cups plus 2 tablespoons bread flour
  • 2 cups unsweetened large flake coconut, loosely packed
  • 1 cup bittersweet chocolate chunks or chips
  • ¾ teaspoon fine sea salt
  • ¼ teaspoon instant yeast or active dry yeast
  • cups cool water (about 55 to 65 degrees F)
  • additional flour for dusting


  1. In a medium-sized mixing bowl, stir together the flour, half of the coconut, the chocolate, salt and yeast. Add the water and using a wooden spoon or your hands, mix until you have a wet, sticky dough, about 30 seconds.
  2. Cover the bowl with plastic wrap and let sit at room temperature until the surface is puffy and the dough is more than doubled in size, 12 to 18 hours.
  3. When the first rise is complete, generously dust a work surface with flour. Use a bowl scraper or rubber spatula to scrape the dough out of the bowl in one piece. Using lightly floured hands or a spatula, lift the edges of the dough in towards the center. Nudge and tuck in the edges of the dough to make it round.
  4. Place a tea towel on your work surface and generously dust it with flour and sprinkle it with ½ cup of the coconut. Gently place the dough on the towel with the seam side down, and lightly sprinkle the surface with the remaining ½ cup of coconut. Fold the ends of the tea towel loosely over the dough to cover it and place it in a warm, draft-free spot to rise for 1 to 2 hours.

  5. The dough is ready when it is almost doubled in size. If you gently poke it with your finger, it should hold the impression. If it springs back, let it rise for another 15 minutes.
  6. Half an hour before the end of the second rise, preheat your oven to 475°F with a rack in the center, and place a covered 4½ to 5½ quart heavy pot in the center of the rack. (You're preheating the oven with the covered pot in it.)

  7. Carefully remove the preheated pot from the oven and uncover it. Unfold the tea towel and quickly but gently invert the dough into the pot, seam side up. Cover the pot, and return it to the oven for 25 minutes.
  8. Remove the lid and continue baking until the bread is a deep chestnut color but not burnt, about 10 to 15 more minutes.
  9. Use a heatproof spatula or pot holders to gently lift the bread out of the pot and place it on a rack to cool thoroughly, about an hour.