Pandan Coconut Bread (Vegan + GF)

Pandan Coconut Bread (Vegan + GF)

Perfectly sweet, soft and moist bread with a delicate pandan flavor! Gluten-free + Vegan!

  • Author: Full of Plants
  • Yield: 2 small loaves (or 1 large) - about 20 slices 1x


  • 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


  1. Preheat oven to 320°F (160°C).
  2. 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.
  3. 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.
  4. 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.
  5. Pour the batter into two mini 5.75×3-inch loaf pans (or one larger one) lined with parchment paper.
  6. 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.
  7. Brush the top of the bread with maple syrup and then sprinkle with shredded coconut.
  8. 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