• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Gretchen's Vegan Bakery
  • Home
  • Recipes
    • Cake Recipes
    • Cupcakes
    • Icings and Fillings
    • Cookies
    • Cheesecake
    • Layer Cakes
    • Brownies and Bars
    • Pies and Tarts
    • No Bake Desserts
    • Holiday Baking
  • Baking 101
  • Vegan Cooking 101
  • Privacy Policy
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

3 Recipes that use coconut water

January 11, 2018 By Gretchen 6 Comments

Ever since we found out we could make whipped cream from coconut fat, what is everyone doing with all that leftover coconut water?

Aside from adding it to your daily smoothie, here are 3 recipes that use coconut water.

From my vegan version of Trinidadian Coconut Sweet Bread to Chocolate Coconut Cinnamon Rolls and then Coconut Orange Drop Cookies in between!

Try one or try them all!

But be sure to save that luscious coconut fat from the top of the can for your next coconut whipped cream project!

Trinidadian Coconut Sweet Bread

Triniadad Style Coconut Sweet Bread

 

My version of this Trinidad favorite uses slightly different ingredients but the result is the same~ dare I say, Better!?

Ok, Ok I won’t say it, I’ll let you decide!

The traditional loaf uses candied fruit mix like green and red cherries and some raisins or currants.

But since I really don’t like candied cherries I decided to use cranberries, raisins and even some minced crystallized ginger!

I had to be careful of stepping on any Trini toes though, by putting my own twist on things.

But I was reassured by my Bajan friends that this bread can rival the real thing!

Go ahead! try it!

Coconut Sweet Bread
 
Print
Prep time
15 mins
Bake time
45 mins
Total time
1 hour
 
I am using a larger loaf pan than the standard dimensions. If you don't have the large loaf pan you can make 2 smaller loaves
Serves: 1 Large Loaf
Ingredients
  • All Purpose Flour 3 cups (375g)
  • Vegan Butter 8 Tablespoons (113g)
  • Ground Cinnamon 1 teaspoon
  • Ground Nutmeg 1 teaspoon
  • Light Brown Sugar 1 cup (210g)
  • Salt 1 teaspoon (5g)
  • Baking Powder 3 teaspoons (15g)
  • Orange Zest 1 teaspoon
  • Lemon Zest 1 teaspoon
  • Coconut Water 1 cup (237ml)
  • Vanilla Extract 1 teaspoon
  • Dried Fruit Mix (for example: raisins, apricots, currants, cranberries) 1½ cup total
  • Grated Coconut 2 cups
Instructions
  1. Combine the flour, sugar, baking powder and spices together in a large mixing bowl
  2. Cut in the vegan butter with a pastry blender or a fork until it resembles course meal
  3. Add the zests, vanilla extract and coconut water and mix to a stiff, but sticky dough
  4. Add the fruits and the coconut and then knead it all by hand until it comes together
  5. Place the dough in a greased loaf pan and bake in a preheated 350°F oven for 45 minutes or until it is golden browned and no longer raw on the inside
  6. Cool before turning out of the pan then slice and serve warm with vegan butter
Notes
Traditional Bajan Coconut Bread is wrapped in tin foil and stored at room temperature.

Some freeze the bread for up to 1 month
3.5.3251

 

Chocolate Coconut Cinnamon Rolls

 

Chocolate Coconut Cinnamon Buns

I love chocolate and coconut together.

Not sure about those two flavors together?

Just ask the Almond Joy cake how it’s going!

So let’s tone down that chocolate on this one, bring the coconut to center stage and have yourself a tropical breakfast with sweet coco-nutty  cinnamon buns!

Chocolate Coconut Cinnamon Rolls
 
Print
Serves: 12 Jumbo Buns
Ingredients
  • For the Bun Dough
  • Active Dry Yeast 3 teaspoons (9g)
  • Coconut Water ½ cup (120ml)
  • All Purpose Flour 4 - 5 cups (520g-650g)
  • Salt 1½ teaspoons (9g)
  • Granulated Sugar ½ cup (100g)
  • Vegan Butter 8 Tablespoons (113g)
  • Coconut Milk or more Coconut Water 1 cup (237ml)
  • For the Chocolate Schmear
  • Water 4 tablespoons (60ml)
  • Granulated Sugar 4 Tablespoons (50g)
  • Unsweetened Cocoa Powder ½ cup
  • Granulated Sugar 4 Tablespoons (50g)
  • Shredded Coconut 1½ cups
  • Sugar Glaze
  • Confectioners Sugar 2 cups (240g)
  • Almond Milk 2 Tablespoons or more as needed to your desired consistency
Instructions
  1. Prove your yeast by mixing it with the room temperature coconut water and a pinch of the sugar.
  2. If it gets bubbly and frothy after about 5 to 10 minutes, you have proven that the yeast is alive and you may proceed with the recipe. (*if it does not froth, it is good chance your yeast is old and dead and you should buy a fresh package)
  3. Combine all of the remaining ingredients, including the proven yeast into the bowl of your Kitchen Aid mixer with a dough hook attachment
  4. Follow along in the video tutorial for mixing this dough.
  5. Transfer the dough to a lightly oiled bowl and cover with a towel and set in a nice warm spot to double in size. This will take approximately 1 hour depending on the conditions in your kitchen.
  6. Once it has doubled, you will gently “punch down” the dough to release the gasses and proceed to roll the buns as shown in the video.
  7. Press the dough into the best square or rectangle you can by hand, and then roll with a rolling pin to approximately 12" X 20"
  8. Spread the entire surface with chocolate schmear recipe below and then the shredded coconut
  9. Roll up jelly-roll style and then cut into 12 equal portions.
  10. Arrange the buns in a greased 9" x 13" baking dish or a cast iron pan as I am using this time inteh video, spaced so they are about 1″ apart.
  11. Cover with a towel and place the baking dish in a warm, draft free spot to rise again.
  12. About 1 hour depending on your kitchen conditions.
  13. Once the buns have risen they will most likely be touching each other or almost touching each other and be soft and airy when you poke them, bake them in a PREHEATED 350° F oven for approximately 20- 30 minutes or until golden brown and center buns are fully baked
  14. Cool slightly and then ice with sugar glaze by combining the confectioners sugar and almond milk together and whisk smooth
Notes
As with all yeast products it is best to serve them right away.

1 day is the maximum for any fresh baked bun.
Breads, buns and rolls will get stale very quickly.

To give an extra day to the buns, be sure to wrap them tightly in an airtight container or with plastic wrap after they have fully cooled.
3.5.3251

 

Coconut Orange Drop Cookies

Orange Coconut Drop Cookies

This recipe may seem a bit odd in that we are putting a whole orange, unpeeled (with the skin) into the batter!

But trust me it is so good!

The coconut and orange together give good ol” Chocolate Chip Cookie a run for it’s money!

These cookies are more like cake cookies, so light and airy that you can eat about 6 of them before you realize you ate 6 of them!

Cocoa nibs give these cookies a slight chocolate undertone with a crunch; but you can easily substitute with chocolate chips instead.

Coconut Orange Drop Cookies
 
Print
Prep time
25 mins
Bake time
18 mins
Total time
43 mins
 
Serves: 24 cookies
Ingredients
  • For the Cookies:
  • Navel Orange 1 small (skin ON, quartered seeds discarded)
  • Coconut Oil melted ⅔ cup (150g)
  • Granulated Sugar ⅓ cup (66g)
  • Light Brown Sugar ¾ cup (158g)
  • Coconut Water 6 Tablespoons (90ml)
  • Vanilla Extract 1 teaspoon
  • Coconut Extract 1 teaspoon
  • Salt ½ teaspoon
  • All Purpose Flour 2½ cups (312g)
  • Cardamom ¼ teaspoon
  • Baking Powder 1 teaspoon (5g)
  • Baking Soda 1 teaspoon
  • Cocoa Nibs ½ cup (70g)
  • Sweetened Flake Coconut ½ cup
  • For the Glaze:
  • Confectioners Sugar 1 cup (120g)
  • Coconut Extract 1 teaspoon
  • Coconut Water 2 Tablespoons (30ml)
Instructions
  1. Place the orange in a food processor and pulse until it is chunky
  2. Add the orange pulp to a large bowl with the sugars, coconut oil, vanilla and coconut extracts, coconut water and salt and whisk to combine well
  3. Add the sifted flour, baking powder & soda and the cardamom and mix to form a batter
  4. Add the cocoa nibs and the sweetened flake coconut and mix well
  5. Scoop onto parchment lined sheet pans and bake in a preheated 350¯F oven for approximately 18 minutes or until they are light golden
  6. Cool slightly before glazing with sugar glaze made from whisking together the confectioners sugar, extract and coconut water
Notes
Cookies will stay fresh for about 1 week in an airtight container at room temperature
3.5.3251

 

Filed Under: All Recipes, Muffins and Breakfast

Previous Post: « Red Velvet Cake Pops
Next Post: Vegan Rice Krispy Crunch Bar Cake »

Reader Interactions

Comments

  1. Teri Rutigliano

    January 12, 2018 at 11:44 pm

    Congratulations Gretchen. I’ve enjoyed your posts since I found you when you had your bakery in NJ. I’m so happy for you. I am wishing you much success.

    Reply
    • Gretchen

      January 13, 2018 at 6:48 pm

      thankyou!!

      Reply
  2. Jovan Walker

    January 17, 2018 at 12:51 pm

    Hey Grechen. In jamaica. Our version of the trini sweet bread is called coconut toto. Except we don’t use dried fruits. The most we’ll use where that’s concerned are raisins. Awesome recipe btw.

    Reply
    • Gretchen

      January 17, 2018 at 1:05 pm

      Hi Jovan!! thankyou! I’m glad you approve!! 🙂

      Reply
  3. Liza

    February 13, 2020 at 3:54 am

    Hi Gretchen,
    would it still turn out ok if I use mikoko cultured vegan butter instead of our coocnut oil? I have run out and the first ingredient in this vegan butter is coconut oil

    Reply
    • Gretchen

      February 13, 2020 at 7:21 pm

      Hi Liza yes that would be totally fine, I just find her products to be soooo expensive and since you are melting it (and essentially turning it back into oil) you may find it cheaper to just use the oil.
      But of course whatever you prefer!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Primary Sidebar

My New Book

Yep, it's me Gretchen~ Owner of Gretchen's Bakery. Well, I no longer own a real bakery since I sold mine in late 2014, and since mid 2016 I make nothing but the best vegan recipes! Read More…

Categories

  • All Recipes
  • Baking 101
  • Brownies and Bars
  • Cake Decorating
  • Cake Recipes
  • Cheesecake
  • Cobblers
  • Cookies
  • Crisps & Casseroles
  • Cupcakes
  • Donuts
  • Holiday Baking
  • How to Cook Vegan for Beginners
  • Ice Cream
  • Icings and Fillings
  • Individual Desserts
  • Layer Cakes
  • Miniatures
  • Mousse Recipes
  • Muffins and Breakfast
  • No Bake Desserts
  • Pies and Tarts
  • Plant Based Egg Recipes
  • Top 5 Pumpkin Recipes
  • Yeast Breads

All Recipes

Valentine's Day Box of Assorted Vegan Chocolates

Valentine’s Day Assorted Box of Vegan Chocolates

How to Make a Vegan Birthday Cake

How to Make a Vegan Birthday Cake

Vegan Chocolate Mousse Cake

Chocolate Orange Mousse Cake

Lemon Blueberry Muffin Recipe

Basic Muffin Recipe

Coconut Rice Pudding with Pineapple Rum Salsa

Vegan Rice Pudding

Vegan Egg Nog Cake

Vegan Egg Nog Cake

Chocolate Raspberry Truffle Cake

Chocolate Cinnamon Rolls

Chocolate Cinnamon Rolls

Vegan Coconut Layer Cake with chocolate orange buttercream

Coconut Layer Cake

Top 5 Holiday Cakes You Must Make this Season!

Vegan Snickers Brownies

Vegan Snickers Brownies

The Best Vegan Chocolate Cake

The Best Vegan Chocolate Cake

Brownies and Bars

Vegan Snickers Brownies

Vegan Snickers Brownies

100 Hour vs 1 Hour Vegan Fudge Brownies

100 Hour vs 1 Hour Vegan Fudge Brownies

Cranberry Mocha Fudge Brownies

Cranberry Mocha Fudge Brownies

Caramel Pecan Bars

Caramel Pecan Bars

See More →

Cake Recipes

How to Make a Vegan Birthday Cake

How to Make a Vegan Birthday Cake

Vegan Chocolate Mousse Cake

Chocolate Orange Mousse Cake

Chocolate Raspberry Truffle Cake

Vegan Coconut Layer Cake with chocolate orange buttercream

Coconut Layer Cake

See More →

ICINGS AND FILLINGS

The Best Vegan Buttercream Recipe

Choosing the Best Buttercream Recipe

Peanut Butter Buttercream Recipe

Peanut Butter Buttercream

Vegan Fudge Cupcakes

Vegan Fudge Cupcakes

2 Ingredient Chocolate Mousse

Two Ingredient Chocolate Mousse

See More →

CUPCAKES

Metropolitan Cupcakes

Metropolitan Cupcakes

Vegan Fudge Cupcakes

Vegan Fudge Cupcakes

Vegan Bailey's Irish Cream Cupcakes

Vegan Bailey’s Irish Cream Cupcakes

hulk smash muffins

Hulk Smash Power Cupcakes

See More →

LAYER CAKES

Vegan Chocolate Mousse Cake

Chocolate Orange Mousse Cake

Chocolate Raspberry Truffle Cake

Vegan Coconut Layer Cake with chocolate orange buttercream

Coconut Layer Cake

Top 5 Holiday Cakes You Must Make this Season!

See More →

CHEESECAKE

Vegan Red Velvet Cheesecake

Vegan Red Velvet Cheesecake

No Bake Pumpkin Cheesecake

No Bake Pumpkin Cheesecake

Vegan Biscoff Cookie Butter Cheesecake

Biscoff Cookie Butter Cheesecake

12 Vegan Cheesecakes that will change your life

12 Vegan Cheesecakes You Need in Your Life this Holiday Season!

See More →

COOKIES

Vegan Spritz Cookies

Vegan Spritz Cookies

The 12 Days of Christmas Cookies VEGAN!

The 12 Days of Christmas Cookies

Vegan Fruitcake Cookies

Vegan Fruitcake Cookies

Snowball Cookies

Snowball Cookies

See More →

PIES AND TARTS

No Bake Pumpkin Cheesecake

No Bake Pumpkin Cheesecake

Raw No Bake Maple Cream Cake

Raw No Bake Maple Cream Cake

Pie Caken

Pie Caken The Ultimate Triple Decker Dessert Cake Pie

The Best Apple Pie Recipe is the simplest!

The Best Apple Pie Recipe

See More →

NO BAKE DESSERTS

No Bake Pumpkin Cheesecake

No Bake Pumpkin Cheesecake

Raw No Bake Maple Cream Cake

Raw No Bake Maple Cream Cake

Vegan Apple Lasagna

Vegan Apple Lasagna

Apple Cream Pie

Apple Cream Pie

See More →

Copyright © 2021 Gretchen's Vegan Bakery on the Foodie Pro Theme