Raspberry Coconut Mini Loaves

  • Author: Ciara Attwell
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 12 1x
  • Category: Snacks
  • Method: Baked
  • Cuisine: British


Delicious snack sized Raspberry & Coconut Mini Loaves. Great for an afternoon treat or to add to school lunches. These loaves are dairy free and can easily be made gluten free too.


  • spray oil
  • 200g plain flour
  • 75g oats
  • 1 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 25g desiccated coconut, plus extra for the top
  • 75g coconut oil
  • 100g coconut yogurt
  • 100ml coconut milk (from a carton)
  • 1 medium egg
  • 50g honey
  • 100g raspberries


  1. Preheat the oven to 180c fan.
  2. If using a mini loaf tins spray them with some spray oil. If using paper cases place 12 of them on a baking tray.
  3. Add the flour, oats, baking powder, bicarbonate of soda and desiccated coconut to a large bowl and mix with a spoon.
  4. Add the coconut oil to a large jug and heat in the microwave until it is melted. Add the yogurt, milk, egg and honey and mix with a spoon.
  5. Pour this mixture into the dry ingredients and mix again until well combined. Try not to over-mix.
  6. Transfer the mixture into the loaf tins or paper cases. I find it easier to do this with an ice cream scoop.
  7. Push two raspberries into the top of each mini loaf and then sprinkle on a little desiccated coconut.
  8. Bake in the oven for 20 minutes. Allow to cool for a few minutes in the tin before transferring to a wire rack to cool completely.


These loaves can be stored in an airtight container for up to 2 days. They can also be frozen and defrosted at room temperature.