Matcha and Coconut Braided Loaf

Matcha and Coconut Braided Loaf

Recipe for Matcha Coconut Braided Bread, a six strand earthy and sweet loaf inspired by a Matcha Latte. Resembling Challah texture, but with a new distinct flavor.
Course Appetizer
Cuisine American
Keyword coconut bread, matcha bread, matcha latte
Prep Time 15 minutes
Cook Time 45 minutes
rising time 1 hour 30 minutes
Total Time 1 hour
Servings 1 loaf
Calories 286 kcal


  • 2 1/4 tsp active dry yeast
  • 1 cup warm coconut milk
  • 1/3 cup organic raw sugar
  • 1 1/2 Tbsp Matcha Baking Powder
  • 4 1/2 cups bread flour
  • 3 eggs
  • 1/4 cup melted coconut oil
  • 2 tsp salt
  • 1 cup shredded cocunut
  • 1 egg for dough wash
  • 1/2 cup coconut flakes to sprinkle on top
  • chia seeds to sprinkle on top


  1. Stir yeast and warm coconut milk into bowl for mixer. Wait five minutes until frothy. Add in sugar and matcha.
  2. Add in eggs, oil, and salt. Then mix with paddle attachment. Once blended switch to dough hook.
  3. With Dough hook attachment at low-medium speed begin adding in flour one cup at a time.
  4. Mix until dough has formed, should be slightly sticky and firm.
  5. Remove dough from bowl and knead in shredded coconut on a lightly oiled surface.
  6. Place dough into a separate lightly oiled bowl, cover with plastic wrap and let sit for an hour (or until dough has doubled in size).
  7. Press risen dough down to release excess air. Cut into 6 equal portions. Let rest for 5-10 minutes.
  8. Roll each ball into a 10-12 inch strand. Place three strands onto separate lined baking sheets.
  9. Attach the tips furthest from you by pressing together with fingers. Braid dough completely to the end. Press remaining tips together and tuck slightly under loaf.
  10. Cover both braided loafs loosely with plastic and allow to rest for 45 min.
  11. Remove plastic and brush dough with egg wash. Sprinkle coconut flakes and chia seeds across the top.
  12. Bake loaves at 350 F for 40-45 minutes or until golden brown.
  13. Cool for 15 minutes.