Pineapple Coconut Bread-LESS Pudding
- 2 C shredded unsweetened coconut
- 1 C white whole wheat flour
- 1 scoop Devotion Nutrition angel food cake flavored protein powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 C coconut oil
- 1 C stevia/erythritol
- 3 eggs
- 1 C light sour cream
- 1/4 C unsweetened applesauce
- About 2 C crushed pineapple
- 1/2 tsp coconut extract
- 1 C powdered sugar substitute
- 4-6 TBSP almond milk (more or less to desired consistency)
In a small mixing bowl, mix flour, baking soda, protein powder and salt and set aside.
Preheat oven to 325F and place shredded coconut on a baking sheet. Once hot, toast coconut for 5 minutes or so (until golden) being careful not to burn it.
While coconut is toasting, beat erythritol and coconut oil together until creamy. Mix in eggs until homogenous.
Add coconut extract and half of the dry flour mixture to the wet mixture. Mix well, then add sour cream and apple sauce and mix again.
Add in remaining half of the flour mixture as well as 1 cup of toasted coconut and crushed pineapple and mix well.
Pour batter into a pregreased loaf tin and top with remaining toasted coconut. Bake at 350F for 50-60 minutes.
While bread pudding is baking, mix almond milk and confectioners sugar substitute to make a glaze.
Allow bread pudding to cool slightly before emptying upside down onto a plate. Top with glaze while still warm and allow to cool before enjoying!
Recipe by Joelle @balancingmd IG