Corn and Coconut Loaf

Corn and Coconut Loaf

Serves: 1    Loaf Prep Time: 10 Minutes     Cooking Time: 25 Minutes

Quick, easy and light – this Corn and Coconut loaf is wonderful at any time of the day. Top with smashed avocado, feta and pomegranate seeds for a nutritious breakfast or lunch, or simply serve with coconut yoghurt and your favourite preserve for a guilt-free dessert.


 1 cup Flour (wheat flour works best but you can use coconut flour to make it gluten free)
 3 1/2 tsps baking powder
 1 cup polenta
 2 cups Pureharvest Coco Quench
 1 egg lightly whisked



Preheat oven to 180°C.

Begin by sifting the flour and baking powder into a medium sized bowl. Add the polenta and mix until well combined.

In a separate bowl lightly whisk the egg with the Coco Quench until combined (make sure you don’t over beat the egg). Slowly add the dry ingredients to the wet mixture and mix until well combined. If the mixture is a little dry just add some more Coco Quench.

Pour the batter into a small loaf tin and bake for approximately 25 minutes. To check if the loaf is done insert a knife into the centre of the loaf. If it comes out clean the loaf is cooked. Allow to cool in the tin for 5 minutes then transfer to a wire cake rack to cool completely.


(Recipes and Images Copyright Pureharvest)

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