VEGAN TRINI COCONUT SWEETBREAD

This vegan coconut sweetbread is a delicious plant-based twist on a beloved Caribbean classic. Made without eggs or dairy, it’s rich, moist, and full of tropical flavor from fresh blended coconut, warm spices, and dried fruit. Perfect for breakfast, tea time, or gifting, this recipe stays true to tradition with just a few thoughtful swaps—like vegan butter and yogurt—for the most tender, melt-in-your-mouth sweetbread you’ll ever try. Whether you're vegan or just dairy-free, this version delivers all the nostalgic goodness with none of the compromise.

🥥 VEGAN COCONUT SWEETBREAD

A dairy-free, egg-free twist on the beloved Caribbean classic—rich, moist, and packed with coconut, warm spices, and dried fruit.

Prep Time: 15 mins
Bake Time: 40–50 mins
Servings: 1 loaf (13x5")

✨ INGREDIENTS:

• ¾ cup vegan butter

• 1 cup sugar

• 2 dashes Angostura bitters (optional)

• 3 tsp vanilla extract

• ½ tsp orange zest

• 2 cups blended coconut husk (with coconut milk)

• ½ cup vegan yogurt or vegan buttermilk (e.g., plant milk + 1 tsp lemon juice or vinegar)

• 3¼ cups all-purpose flour

• 3 tsp baking powder

• ½ tsp baking soda

• 1 tsp salt

• 2 tsp ground cinnamon

• 1 tsp grated nutmeg

• ¼ tsp ground allspice

• ¾ cup raisins

• ½ cup mixed dried fruit

• ¼ cup candied citrus peel

📝 INSTRUCTIONS:

1. Preheat oven to 350°F (175°C). Grease and line a 13x5-inch loaf pan and set aside.

2. In a large bowl, cream vegan butter and sugar until light and fluffy.

3. Add the bitters (if using), vanilla extract, orange zest, and blended coconut husk. Mix well.

4. Stir in the vegan yogurt or buttermilk and combine until smooth.

5. In a separate bowl, sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.

6. Toss the raisins, mixed fruit, and candied citrus peel in the flour mixture to coat.

7. Add the dry mixture to the wet ingredients and fold gently until just combined. Do not overmix.

8. Pour batter into the prepared loaf pan and smooth the top. Add extra fruit or nuts on top, if desired.

9. Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.

10. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

💛 SAMANTHA'S SERVING TIPS:

Enjoy warm or at room temperature with your favorite tea or plant-based milk. This sweetbread is perfect for breakfast, a midday treat, or wrapping up as a heartfelt vegan holiday gift.