Coconut Milk Brioche

Coconut Milk Brioche

Brioche is one of my favorite foods.  It’s versatile and delicious – you can mix in any number of ingredients to make it a dessert or an appetizer.  You can even turn it into a hamburger or a hotdog bun!

Recently, I’ve been experimenting a lot with various ingredient replacements to see the results and stumbled on a formula for a coconut milk brioche roll.  Basically, instead of using milk and butter in my brioche, I’ve substituted in some coconut milk.

The result – something that has a very similar texture to a normal brioche, but which has a very subtle coconut smell and flavor.  If you’re lactose intolerant and worried about that, then this is also a great lactose-free enriched bread for you!

brioche in loaf pan

Total Time:

Active time: 15 minutes

Rising time: 48 hours

Baking time: 50 minutes

Coconut Milk Brioche Ingredients:

For one loaf (you can also separate this out to make little coconut brioche rolls or buns!):

  • 500g bread flour
  • 260g coconut milk
  • 10g salt
  • 50g sugar
  • 1 large egg
  • 1/2 tsp yeast

Note on the directions: I work a normal day job, so I try to minimize the amount of schedule planning that needs to be done.  I start this recipe after coming home from work on the first night, shape the dough after coming home the second night, and bake in the oven when I come home the third night.  In a refrigerator, plus or minus a couple of hours doesn’t make much difference.

Basic Directions:

  1. Mix together flour and coconut milk until just combined
  2. Let rest for 15-30 minutes
  3. Add in the remaining ingredients and mix well (by hand or using a stand mixer)
  4. Put into a airtight, large, container and let rest in the refrigerator for ~24 hours – until about doubled.
  5. Cut the dough into 4 pieces
  6. Flatten each piece on a tabletop with the heel of you hand into rectangles and then roll them into tubes roughly the width of a loaf pan
  7. Place the 4 tubes side-by-side into a loaf pan
  8. Cover with plastic wrap and put back into the fridge for another ~24 hours
  9. Preheat your oven to 350F
  10. Combine an egg with a table spoon of water and whisk together
  11. Use a brush (or your fingers, gently) to coat the top of the loaf in the mixture
  12. Bake for 20 minutes in the oven
  13. Put aluminum foil on top of the loaf
  14. Bake for another 30 minutes
  15. At this point, the internal temperature should be 190F
  16. Take out of the oven and remove from the pan.  Let rest for 5 minutes.
  17. Eat!