Coconut Chocolate Swirl Bread

I stayed up too late last night. Between getting sucked into the latest Netflix binge and having a book that I both wanted and needed to finished (ebook loan expiring in a day with other holds pending) my after-kids-were-asleep hours filled right up!

That alone would have made it difficult to dig out of bed this morning, but the grey skies hiding the sunrise didn’t help to motivate me either.

In this strange time of pandemic, we are slowly trying to find our new normal, and I have found that the internet is right– getting up and getting ready in some form does make the day go more smoothly.

My (new) work involves managing and motivating the distance learning for our elementary school aged children, and I have learned that I am a better home-school teacher when I’ve had my cup of tea and a few moments to myself before diving into breakfast requests and queuing up the math lessons.

The house was quiet, even with my late start, so after getting kettle filled, it seemed the perfect time to get this dessert bread rising. It wasn’t quite ready for a mid-morning coffee break (later start yielded a shorter morning). But it was a delicious addition to our lunch menu.

I have brioche dough in my fridge (that just has to get used up!), so I used that as the base. However, any bread dough will work.


🥚 bread dough

🥚 1/4 c sweetened condensed milk

🥚 1/2 c shredded coconut,

🥚 1/2 c chopped (dark) chocolate


🍥 Roll the dough into a rectangle.

🍥 Spread the sweetened condensed milk in a thin layer on the dough.

🍥Sprinkle the coconut evenly on top of the rectangle.

🍥Layer the chopped chocolate over the coconut.

🍥Roll the dough, starting with the long side (as you would with cinnamon rolls).

🍥 Slice down the middle of the roll the long way.

🍥 Cross the two strands at the center, making a large X. Keep the open seam of gooey-ness face up as much as possible.

🍥 Alternate the strands on either side of the X making a braid/twist of sorts. Pinch the ends together.

🍥 Beginning with one end wrap the dough into a spiral. Carefully lift and place into a well greased pan. (I used a springform pan, but a cake pan or 8×8 baking dish will also work. You can also use a cookie sheet, but it may spread more).

🍥 Allow to rise for 60- 90 minutes (depending on if you started with refrigerated dough or have freshly mixed dough with active yeast).

🍥 Bake at 375 for 30-40 minutes. You may need to cover with foil part way through to keep the top from over-browning while the center bakes.

Published by shergerber

Pastor, momma & home baker in the Shenandoah Valley

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