Coconut Bread (And More Uses For Coconut)

coconut bread

Coconut is a tremendously versatile ingredient, and you can integrate it into your diet in many different ways. On this page I’ll explain a little about coconut flour, coconut oil, coconut vinegar and coconut aminos.

Consider using a high quality coconut flour instead of your regular baking flour. Coconut bread is a filling snack that will kill any hunger pangs during your Candida treatment. You can eat this bread as much as you want during the diet. Coconut bread is one of the lowest-carb breads that you can find, and its also high in fiber which is great for your digestive system.

Coconut oil

Coconut oil is an incredibly healthy supplement that should be one of your first choices as an antifungal. It that contains 3 different fatty acids (Caprylic Acid, Capric Acid, Lauric Acid) that have been found to be effective against Candida (see research studies here and here).

Of course you can take Caprylic Acid capsules and get many of the same benefits as coconut oil. However if you follow the whole food approach and integrate natural coconut products into your diet, that’s even better.

Coconut oil is a really easy and inexpensive antifungal to add to your diet. Just take 1-2 tablespoons of the oil every day to start with. If you don’t experience any Die-Off symptoms you can increase your dose. If you take too much your body will quickly let you know (stomach cramps and diarrhea are the usual symptoms!), but your digestive system can cope with quite large amounts before you see this.

Of course coconut oil has a wide range of other benefits for your body, beyond just getting your Candida overgrowth under control. Its great for your hair and skin, keeps your cholesterol levels low, boosts your immune system and can provide relief from a variety of other complaints.

Here’s another reason why coconut oil is great for a Candida diet. Many Candida sufferers lose weight while on the Candida Diet because of the changes in their eating routine. Coconut oil is high in calories (remember these are ‘good’ calories, not like junk food!). So if you feel like you are losing too much weight, coconut oil is a great way to boost your calorie intake. One tablespoon contains about 120 calories. You can find a good quality virgin coconut oil at the candida store.

You can also use coconut oil for cooking instead of your usual olive oil. Coconut oil is actually very heat stable, so it doesn’t break down into unhealthy trans fats when you cook it in high temperatures.

Coconut aminos and coconut vinegar

If you’re struggling to create a tasty salad dressing while on the diet, or you’re frustrated that you can’t use soy sauce, don’t worry. Coconut aminos are a wonderful substitute for regular soy sauce, while coconut vinegar will make some delicious salad dressings and marinades. Both are packed full of nutrients and are perfect for a Candida diet. You can buy coconut aminos and coconut vinegar online at the Candida store.

If you’re looking for more detail on how to plan and prepare meals during your Candida diet, check out my Ultimate Candida Diet treatment program.

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From Lisa Richards

If you're looking for a more comprehensive Candida treatment plan, check out Lisa Richards' new program, the Ultimate Candida Diet.

Lisa's plan is based on the latest research into Candida, and contains everything you need to know to beat your Candida overgrowth.

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  1. Megan says

    Hi there, was wondering about the baking powder ingredient. Baking powder contains cornstarch which we shouldn’t have on the diet right? I made a bread this evening and substituted baking soda with cream of tartar.

    One more question- can flaxseed meal be subbed for the buckwheat flour?

    • Lisa Richards says

      Hi Megan, the amount of cornstarch would be so tiny that you shouldn’t need to worry about it. And yes, if you want to avoid cornstarch entirely then you can mix baking soda and cream of tartar to make a homemade replacement for baking powder.

  2. Julie says

    I made two loaves of this bread today. The first I followed the recipe as written and it’s surprisingly really good. I made a second one and omitted the stevia and added two tsp of chopped fresh rosemary and a large minced clove of garlic for a savory bread. It’s also really good. Thanks for the recipe:)

    • Lisa Richards says

      There’s no easy answer to that! It really depends on the brand of Stevia that you use, and your own preference for how sweet you want the bread to taste.

  3. Luna Makaia says

    Trying this tonight, but I was curious what you would recommend to substitute for the coconut milk? I have both hemp and almond milk but wasn’t sure if they would be creamy enough to use the same amount for the desired results.
    Thank you!

  4. Jo says

    I am excited to try this recipe and more! We are battling candida in our house right now! I do have on question -Can you use coconut sugar instead of stevia?
    Thank you so much!

    • Lisa Richards says

      Sorry Jo, coconut sugar is too high on the glycemic index. Try stevia, xylitol or erythritol instead.

      • Kam says

        Glad you mentioned erythritol, I have been searching the web to find out whether this can be used while on Candida diet. For some reason Stevia makes me break out, Is erythritol, lankato, or monk fruit okay alternatives?

  5. Aleksandar says

    Lisa, what do you think about adding bicarbonate soda to let this bread grow a little more?

    Thanks a lot for everything!

  6. Kristen says

    I just found out that I have candida and came across your website this week. I made the bread today and it is so delicious! I am considering adding walnuts to the recipe. Do you think it would still work?

  7. christina says

    I made this bread twice now. It is saving my life, thank you for the recipe. On week 4 of the anti-candida diet, but I had a few drinks on my birthday and started over last week because of it. I found out yesterday that if you have more than 50g of carbs/day, they turn into sugars and I eat the blue tortilla chips. I am wondering if there is a way to find out how many carbs are in this bread so I don’t go over?

    thanks again!

    • Kam says

      I was wondering about this too. Not sure about exact numbers but if you look at the flours, both coconut flour and buckwheat flour have roughly 42g of carbs in a 1/2 cup so the whole loaf just for the flour is approx 84 carbs. Then you have coconut milk coming in at 7.5g and about 3g for the eggs. So approx total is 94.5g give or take. So you could actually have a half a loaf a day if you wanted to.

  8. Mike says

    Hi Lisa,
    Thanks for all the information here! I’ve made coconut bread for the first time today with mixed success… It wasn’t a complete failure but it didn’t really gel together like a normal dough and the end result is very dry and crumbly (still tastes ok). It doesn’t have a bread consistency tough. I actually followed the recipe from the book which I think has a lot more flower in it than this recipe here (1 and 2/3 cups in total) so next time I try this one to see if it work better.

    Thanks Again,


    • mj. says

      Did you have any success making this without eggs? I have a sensitivity to eggs and can’t eat them while on the cleanse. I’m hoping to make this so I can have something to eat with almond butter for breakfast or to snack on but don’t want to waste the time or money if I make it with flax-eggs and it fails! Thanks!

  9. Callie says

    Is it whole grain buckwheat? I’ve noticed some brands don’t have the “whole grain”. I tried this recipe and the bread turned out a darker color.

    • Dianne says

      I have the same question about the buckwheat flour. Does anyone know? Is there only the “whole grain” buckwheat flour, or should we look for non-whole grain buckwheat flour? The bread seems pretty good — I used the whole grain buckwheat flour.

  10. gemma says

    Ive been on the diet a while and have recently started to reduce my carbs. I have just started using coconut flour in my diet but was unsure how the recipes would turn out.
    This recipe is fab! You really shouldnt say that we can eat as much as we like…because I will! =o)

    Do you know roughly how many carbs in a slice?

    Thanks Lisa for this awesome recipe!!

    • Lisa Richards says

      Sorry but no! The glycemic index is just too high, even though it is nutritionally better than regular sugar.

  11. Asia says

    How should this bread be stored? It is so moist and eggy that I’m thinking it should be stored in the fridge, but I’ve been storing it on the counter. Also, I agree that it is more like cake than bread in the sense that it is so moist and definitely couldn’t hold up to sandwich fillings. Even spreading butter or peanut butter on it, it turns to mush. However, I think the person who added garlic and rosemary was a genius because this would do very well with savory flavorings!

    • Lisa Richards says

      Hi Asia, yes the texture of bread comes out quite different when baking with coconut flour. It also depends greatly on which brands of flour you use. If your bread is too soggy then I would suggest using less coconut milk and egg, and more of the flours. That should firm it up a little. Lastly, I do keep mine in the fridge. I hope that helps!

    • Lisa Richards says

      It is full of healthy fats but not necessarily fattening! It has a very low carbohydrate content and will keep you feeling full and satisfied for longer than normal bread. As part of a reasonably balanced diet (with no junk food) it shouldn’t make you gain weight.

  12. Esh says

    Hi Lisa, I’ve been on the diet for almost 2 months now, but seem to be reacting very badly to buckwheat flour. Is there anything I can substitute it with in this recipe?

    • Lisa Richards says

      Yes you could also try something like almond flour. You might need to adjust the amounts though.

  13. says

    Hi Lisa!

    I am obsessed with this bread! I’m battling Candida and an active athlete, so this has been a nice intermediary for breakfast and mid-day snacks since I am often very hungry. I have followed your recipe and use Bob’s Red Mill quinoa flour and Trader Joe’s Coconut Flour. One thing I have noticed is that within 2-3 days after baking (if i haven’t eaten the whole loaf yet!) the bread gets soggy and takes on a bitter taste and smell. While it is moist to begin with, it’s different that moist: Just downright soggy and starts to fall apart. Almost feels like it’s turning back into dough in a way. Any thoughts as to what may be causing this? It seems to do it whether I store in fridge or on the counter. If the answer is to just eat it faster, I can just go with that :)

    Also–I added raw organic walnuts, almonds, and pumpkin seeds to one batch for a crunchier and nuttier treat! So good!

    Thanks for any insight!

  14. Kerri says


    I cannot have eggs, so I am wondering if the flax or chia egg substitute would work okay to replace the 5 eggs?

    Thanks so much.

    • Lisa Richards says

      Hi Kerri I honestly haven’t tried it. I imagine you would need to change the amounts of the other ingredients, but try it and let me know how it goes!

    • mj. says

      Hi Kerri,
      I have the same issue and am really wanting to make this bread with flax eggs. Did you have any luck with this?

  15. Kerry says

    Thank you so much for this recipe…I made it yesterday..YUMO!!! Have been on the candida diet for 3 weeks been having very bad die off symptoms. I am eating so much and still find at times I am very hungry. I had coconut water today and then read some of the comments to say it is too high in sugars….so thank you…the remainder will go down the sink. If you have any other tips I would be very greatful. Thanks very much!!

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