Mango and coconut bread with poached stone fruit

Mango and coconut bread with poached stone fruit

Kenko Kitchen
5 mins
Cooking time
20 mins
Elisa Watson

This is inspired by one of my favourite Melbourne cafe breakfasts, which I unfortunately had to give up when I became a vegan. I love making this bread just as much as I love eating it. It fills the house with a beautiful smell and is always a stunning dish to serve up to guests.

Mango and coconut bread


Quantity Ingredient
195g buckwheat flour
1 teaspoon bicarbonate of soda
1 teaspoon salt
2 flax eggs
1 teaspoon cinnamon
60g shredded coconut
70g nuts of choice, (optional)
1/2 teaspoon coconut oil
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
1 lime, juiced and zested
2 mangoes, 1 puréed and 1 diced
190g coconut sugar
or 190g xylitol

Poached stone fruit

Quantity Ingredient
4 stone fruits of choice
2 tablespoons coconut syrup

To serve

Quantity Ingredient
80g coconut yoghurt
strawberries, (optional)
1 mint sprig
1 tablespoon micro green sprouts


  1. Preheat the oven to 180°C and line 1 small loaf (bar) tin or 6 small tins with baking paper.
  2. For the bread, in a bowl mix together the dry ingredients. Add all the wet ingredients, except the diced mango, and stir to combine.
  3. Gently fold in the diced mango and place the mixture into the lined tin/s. Bake in the oven for 15–20 minutes or until a skewer comes out clean.
  4. While the bread is cooking, cut each stone fruit in half and place in a saucepan with 2 tablespoons water and the coconut syrup. Let simmer for 10 minutes or until the stone fruit begins to soften. Remove from the heat and set aside.
  5. Slice the loaf and distribute the slices or mini-loaves between 4 plates. Add 2 stone fruit pieces and serve each bowl with 1 tablespoon coconut yoghurt, strawberries if using, a few mint leaves and 1 teaspoon micro green sprouts.


  • For the yoghurt, in a bowl combine the 750 ml coconut cream, 2 tablespoons liquid probiotics and 45 g light coconut sugar. Pour into a 750 ml sterilised jar, close the lid and let sit in a warm, sunny spot for 12 hours. Then place in the refrigerator and leave overnight. In the morning it will be ready to eat! The yoghurt will thicken up more each day. Keep it in the refrigerator for up to 1 week.
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