Description
Soft, fluffy, and rich with tropical flavors, this Coconut Ube Milk Bread blends creamy coconut milk and vibrant purple yam for an eye-catching and delicious loaf. Perfect for breakfast, brunch, or dessert, it’s a sweet, tender bread with a beautiful swirl of color and nutrients.
Ingredients
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3 cups bread flour
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1 cup mashed ube (or ½ cup ube halaya)
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¾ cup full-fat coconut milk
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½ cup warm milk (around 110°F)
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¼ cup sugar (or coconut sugar)
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4 tablespoons unsalted butter
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2 ¼ tsp active dry yeast (1 packet)
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1 tsp salt
Instructions
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Activate Yeast: Mix warm milk with a teaspoon of sugar and yeast. Let it foam (5–10 minutes).
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Make Dough: In a bowl, combine flour, ube, sugar, salt, coconut milk, and the yeast mixture. Mix until shaggy.
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Knead & Butter: Knead the dough, adding softened butter gradually. Continue kneading until smooth and elastic.
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First Rise: Cover and let it rise for 1–2 hours in a warm place.
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Shape Dough: Punch down, shape into a loaf or rolls.
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Second Rise: Let rise again for 30–45 minutes in pan.
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Bake: Preheat oven to 350°F (175°C). Bake for 25–30 minutes until golden.
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Cool & Serve: Let cool before slicing. Enjoy with butter, jam, or tea!
Notes
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Use ube halaya for a sweeter, denser loaf.
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Swirl coconut flakes into the dough for extra texture.
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Best enjoyed within 3 days or frozen for later.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Breads
- Method: Baked
- Cuisine: Filipino / Fusion
Nutrition
- Serving Size: 1 slice (about 65g)
- Calories: 210 kcal
- Sugar: 7g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg
Keywords: ube bread, coconut milk bread, Filipino bread recipe, purple yam bread, dairy-free bread option, tropical bread recipe