Heavenly Flourless Caribbean Sweet Potato Coconut Bread (Gluten-Free)

Thank you for stopping by my kitchen today! I’m so excited to share one of my family’s favorite comfort bakes: Flourless Caribbean Sweet Potato Coconut Bread. It’s naturally gluten-free, deeply moist, and full of tropical flavor thanks to creamy coconut, warm spices, and sweet potatoes.

This bread is one of those recipes that feels like a hug from the inside out—perfect for cozy breakfasts, healthy snacking, or even dressed up with a drizzle of glaze for dessert.

And hey, if you love recipes like this one, be sure to subscribe to my email list so you never miss a recipe fresh from my oven!

Overview of Recipe Content

This Caribbean-inspired sweet potato coconut bread is my go-to when I want something wholesome but indulgent. It’s perfect for:

• Breakfast with a cup of coffee or tea.
• Snack time when you want something sweet but nourishing.
• Holiday baking since it makes a lovely gift or brunch centerpiece.

Why You’ll Love It

• Gluten-free & flourless – made with oat flour (just ground oats!).
• Moist & flavorful – thanks to sweet potato, coconut milk, and honey.
• Tropical vibes – coconut + nutmeg + cinnamon = sunshine in every bite.
• Versatile – serve plain, toasted, or with butter, nut butter, or jam.

What It Tastes Like

Imagine a cross between banana bread and a coconut cake, but with the earthy sweetness of sweet potatoes and the spice warmth you’d expect from an island kitchen. It’s tender, slightly dense, and carries a subtle caramel-like sweetness from honey or maple syrup.

Ingredients You’ll Need

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• 🍠 1 1/2 cups mashed cooked sweet potato (about 2 medium)
• 🥥 1 cup unsweetened shredded coconut
• 🌾 2 cups oat flour (blend rolled oats into flour)
• 🥚 3 large eggs
• 🍯 1/3 cup honey or pure maple syrup
• 🥛 1/2 cup coconut milk (or almond milk)
• 🥥 1/4 cup coconut oil, melted
• 🍦 1 tsp vanilla extract
• 🧂 1 1/2 tsp baking powder
• 🧂 1/2 tsp baking soda
• 🧂 1 tsp cinnamon
• 🧂 1/2 tsp nutmeg
• 🧂 Pinch of salt

Tools Needed

• Mixing bowls
• Whisk & spatula
• 9×5-inch loaf pan
• Parchment paper
• Blender/food processor (to make oat flour if not store-bought)

Suggested Substitutions

• Swap oat flour for almond flour for a nuttier twist.
• Replace honey with agave or coconut sugar.
• Use cashew milk or dairy milk if coconut milk isn’t available.
• Add raisins, pineapple chunks, or chopped pecans for texture.

How to Make Flourless Caribbean Sweet Potato Coconut Bread

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Step 1: Prep the Oven & Pan

Preheat your oven to 350°F (175°C). Line your loaf pan with parchment and lightly grease.

Step 2: Mix Wet Ingredients

In a large bowl, whisk together mashed sweet potato, eggs, honey, coconut milk, coconut oil, and vanilla. It should look golden and creamy.

Step 3: Combine Dry Ingredients

In another bowl, whisk oat flour, shredded coconut, baking powder, baking soda, cinnamon, nutmeg, and salt.

Step 4: Bring Them Together

Gently fold dry ingredients into the wet mixture until just combined. Don’t overmix—this keeps your bread tender.

Step 5: Bake

Pour the batter into your loaf pan. Bake for 50–60 minutes, until golden and a toothpick comes out clean.

Step 6: Cool & Slice

Let cool 15 minutes before slicing. This bread firms up beautifully as it rests.

What to Serve with Sweet Potato Coconut Bread

• A dollop of Greek yogurt and drizzle of honey.
• Tropical fruit salad with pineapple and mango.
• Coffee or chai tea for warm spice pairing.
• For dessert: a cream cheese glaze or scoop of coconut ice cream.

Tips for Making It Perfect

• Roast sweet potatoes instead of boiling for richer flavor.
• Let eggs come to room temperature—they blend better.
• Toast shredded coconut lightly before adding for deeper nuttiness.
• Store overnight before slicing for best texture.

Storage Instructions

• Room Temp: Store in airtight container for 2–3 days.
• Fridge: Keeps up to 1 week.
• Freezer: Wrap slices individually and freeze up to 3 months.

General Information

This bread is inspired by Caribbean island flavors, where sweet potatoes, coconut, and warming spices are everyday staples. It’s a humble recipe that feels celebratory, perfect for family gatherings or just bringing tropical sunshine into your everyday life.

Frequently Asked Questions

1. Can I make this vegan?
Yes—swap eggs for flax eggs (1 tbsp flaxseed + 3 tbsp water per egg).

2. Is oat flour really gluten-free?
Yes, as long as you use certified gluten-free oats.

3. Can I make muffins instead of bread?
Absolutely—bake in a muffin tin at 350°F for about 20–25 minutes.

4. Can I add protein powder?
Yes—replace 1/2 cup oat flour with protein powder.

5. Why is my bread dense?
It’s meant to be a little dense, but make sure not to overmix and check that your baking powder is fresh.

Conclusion

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This Flourless Caribbean Sweet Potato Coconut Bread is sunshine in loaf form—warm, spiced, and naturally nourishing. It’s proof that healthy can be delicious and deeply comforting.

If you loved this, you might also enjoy:

• Easy Banana Oatmeal Pancakes
• Coconut Mango Rice Pudding
• Gluten-Free Carrot Cake Muffins
• Sweet Potato Black Bean Chili
• Tropical Pineapple Coconut Cake

Interactive Elements

If you make this recipe, I’d love to see it!
📌 Share it on Pinterest or tag me on Instagram so I can cheer you on.
💬 Leave a comment or review below—I love hearing from you!

Nutritional Information (Per Slice, 12 servings)

Calories	Carbs	Protein	Fat	Fiber	Sugar
210	26g	5g	10g	4g	10g

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