This Tropical Papaya & Coconut Loaf is a perfect summer loaf to enjoy with friends and family. It is super moist, light, and incredibly delicious. The sweetness from the papaya and chewy coconut pieces just mesh so well together.
This loaf for sure reminds me of a tropical island where I could endlessly eat fresh papayas and drink coconut water while lying on the beach. But I know we cannot all have that luxury with school, work, and life so I decided to reminisce and make this loaf instead
If you love papaya or even coconut this loaf is for you! It is a perfect summer loaf because that is when papaya is in season and a fun way to use any leftover papaya or even papaya that is not overly sweet.
Benefits of Papaya?
- Boost your immune system
- Improves digestion
- Delicious and loaded with nutrients
- High levels of antioxidants- Vitamin A, C, and E
- May reduce heart disease
Benefits of Coconut?
- Healthy fats
- Contains protein
- Rich in copper and iron which form red blood cells
- High in manganese for bone health
Ingredients Needed To Make Tropical Papaya & Coconut Loaf
- Paleo Flour– A staple baking flour that I always use if I want my recipes to be paleo because it works as a 1:1 alternative to all-purpose. I have not tried using almond flour but all-purpose would be another option.
- Papaya Puree– I made my own by placing the papaya flesh in the blender. Make sure to strain the pulp if necessary.
- Coconut Milk– Any non-dairy milk will work.
- Maple Syrup– Any liquid sweetener of choice will work.
- Coconut Shreds– You can get coconut shreds from any grocery store. They can all vary in sizes so make sure it is super shredded and fine.
- Flax Eggs– Use a regular egg if not vegan.
- Baking Powder
- Baking Soda
- Vanilla
- Dates– I used about 4-5 chopped Medjool dates for a little bit of chewiness and sweetness. This is optional.
How To Make Tropical Papaya & Coconut Loaf
- Start by preheating the oven to 350°F and greasing or lining a loaf pan.
- Next, if you are using a flax egg, in a small bowl combine the flaxseed and water, set it aside to thicken.
- Then, add your fresh or frozen papaya in a blender with coconut milk and blend until smooth. Transfer into a large mixing bowl.
- Next, add in all the wet ingredients. If you are using the flax eggs they should be ready at this point. Mix well.
- Lastly, add all the dry ingredients into the bowl. Start by sifting in the flour one cup at a time and then add in the remaining dry ingredients.
- Once everything is well combined, add in any additional add-ins such as the dates and coconut shreds.
- Transfer into your greased loaf pan and place into the oven for 30-35 minutes.
- Let it cool completely before adding your glaze of choice or keep it plain.
Tropical Papaya & Coconut Loaf
This Tropical Papaya & Coconut Loaf is a perfect summer loaf to enjoy with friends and family. It is super moist, light, and incredibly delicious. The sweetness from the papaya and chewy coconut pieces just mesh so well together.
Ingredients
- 2 cups Paleo Flour
- ½ cup Papaya Puree
- ¼ cup Coconut Milk
- ¼ cup Maple Syrup
- ¼ cup Coconut Shreds
- 2 Flax Eggs
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Vanilla Extract
- Dates
Instructions
- Start by preheating the oven to 350°F and greasing or lining a loaf pan.
- Next, if you are using a flax egg, in a small bowl combine the flaxseed and water, set it aside to thicken.
- Then, add your fresh or frozen papaya in a blender with coconut milk and blend until smooth. Transfer into a large mixing bowl.
- Next, add in all the wet ingredients. If you are using the flax eggs they should be ready at this point. Mix well.
- Lastly, add all the dry ingredients into the bowl. Start by sifting in the flour one cup at a time and then add in the remaining dry ingredients.
- Once everything is well combined, add in any additional add-ins such as the dates and coconut shreds.
- Transfer into your greased loaf pan and place into the oven for 30-35 minutes.
- Let it cool completely before adding your glaze of choice or keep it plain.
