Glazed Pineapple Coconut Bread - PCOS-Friendly Recipe
This Glazed Pineapple Coconut Bread is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
- 6 Tablespoons unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon coconut extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsweetened coconut milk
- 1/4 cup pineapple juice
- 2/3 cup sweetened flaked coconut
Instructions
- Preheat the oven to 350 °F. Line a 9x5-inch loaf pan with parchment paper leaving an overhang on the two longer sides, then grease the parchment paper lightly with cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 2 minutes. Add the eggs one at a time, beating between each addition, then add the coconut extract.
- In a small bowl, whisk together the flour, baking powder and salt. In a separate small bowl, whisk together the coconut milk and pineapple juice. Alternately add the flour mixture and the coconut milk mixture to the stand mixture, beating between each addition. Stir in the flaked coconut then pour the batter into the prepared baking pan and bake it for about 50 minutes or until a toothpick inserted comes out clean.
- Remove the bread from the oven and allow it to cool for 15 minutes in the pan. Using the parchment paper overhangs, transfer the bread to a cooling rack, remove the parchment paper and allow the bread to cool completely before topping it with the glaze (recipe follows).
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Frequently Asked Questions
Yes, this Glazed Pineapple Coconut Bread recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
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