- 1 cup (235ml) full-fat coconut milk
- 1/2 cup (118ml) maple syrup
- 1/3 cup (78ml) neutral oil (or melted coconut oil)
- 2 tbsp (30ml) almond milk
- 4 large pandan leaves
- 1 cup (96g) almond flour
- 3/4 cup (90g) buckwheat flour
- 1/2 cup (72g) rice flour
- 1/4 cup (30g) tapioca starch
- 1 tbsp (7g) coconut sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- Preheat oven to 320°F (160°C).
- To a blender, add the full-fat coconut milk, maple syrup, oil, almond milk, and pandan leaves. Blend on high speed for about 2 minutes. Let it sit for about 5 minutes so the liquid can absorb the flavor of the pandan leaves.
- In the meantime, in a large mixing bowl, whisk together the almond flour, buckwheat flour, rice flour, tapioca starch, coconut sugar, baking powder, and baking soda.
- Strain the liquid to remove the pandan “pulp” and pour in the liquid into the dry ingredients bowl. Mix using a wooden spoon until you get a smooth and thick batter.
- Pour the batter into two mini 5.75×3-inch loaf pans (or one larger one) lined with parchment paper.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool for at least 15 minutes before removing from the pans.
- Brush the top of the bread with maple syrup and then sprinkle with shredded coconut.
- Enjoy with a cup of tea or coffee as an afternoon snack, or for breakfast! This pandan coconut bread will keep for up to 4 days stored at room temperature.
If you can’t find fresh pandan leaves, use 1/2 tsp pandan extract.
- Serving Size: 1 Slice
- Calories: 130
- Sugar: 6.8g
- Fat: 7.5g
- Carbohydrates: 14.9g
- Fiber: 0.9g
- Protein: 1.7g