Pandan Coconut Bread (Vegan + GF)

Preheat oven to 320 °F (160°C).
Add the full-fat coconut milk, maple syrup, oil, almond milk, and pandan leave to a blender. 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 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 and stored at room temperature.