mini coconut quick breads with fresh whipped cream

Coconut is a very divisive ingredient.  Some people love it and some people hate it.

I love coconut.  Will does not like coconut.  On the other hand, I can’t stand even the smell of bananas, much less the taste, but Will loves them.  I do, however, love banana bread.  Are you catching on?

I feel like coconut is a great segway into warmer weather.  It is pretty as the white fluff that it is, or perfectly brown and toasted.  It lends to sweet flavors in the spring or tropical flavors in the summer.  It goes well with chocolate and with fruit.

Look at you, coconut, being so versatile.

I also love foods that can’t decide if they are breakfast or dessert, snack bread or cake.  Those are my favorite kind, appropriate for all times of the day with no judgement allowed.

The toppings seal the deal for me with this one.  And I know I have brought this up before, but aren’t miniature versions of foods the best?  I tend to go with yes.

With a subtle coconut flavor, this is a great breakfast bread when toasted and smeared with melted butter, or a delicious cake when topped with a cloud of whipped cream and golden, sweet, toasted coconut flakes.  It is good cold, it is good warm.  You can’t go wrong.

Make this a breakfast treat, a not-too-sweet snack or the perfect little dessert.  And since it’s mini, you can have more slices, right?  Go with it.

Mini Coconut Quick Breads with Fresh Whipped Cream

Coconut Quick Bread
2 eggs
1 ½ cups coconut milk (unsweetened)
1 teaspoon vanilla
2 ½ cups flour
¼ salt
2 teaspoons baking powder
1 cup sugar
1 ½ sweetened shredded coconut*
6 tablespoons butter, melted

*depending on how much texture you like, you can shred it further in a food processor. I pulsed until the coconut was finely grated, almost flour like, so as to disguise the texture from those who don’t appreciate the ingredient as much as I do.

Preheat oven to 350 degrees F.

In a small bowl, whisk together eggs, coconut milk and vanilla. Set aside

In a medium bowl, mix together flour, salt and baking powder. Add sugar and coconut and stir to mix. Make a well in the center of the dry ingredients and pour in the coconut milk mixture. Stir wet and dry ingredients together until just combined. Add melted butter and stir into batter until smooth, being careful not to overmix.

Spray three 5.75 by 3 inch mini loaf pans with nonstick spray. Split batter evenly between the three pans and bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean. The breads will be domed and golden on top. Cool in pans for five minutes then shake them out and let the breads cool completely on a wire rack.

Fresh Whipped Cream
½ cup whipping cream
1 tablespoon powdered sugar or to taste
½ teaspoon vanilla

Using the whisk attachment on an electric mixer, whip the cream on medium-high. Once the cream has formed soft peaks, add the sugar and the vanilla and continue to whip until all ingredients are mixed together and medium-stiff peaks form. Be careful not to overmix!

To serve top a thick slice of coconut bread with a generous dollop of whipped cream and toasted coconut flakes and enjoy your little coconut cloud!