Coconut Ube Milk Bread is a soft, fluffy, and beautifully marbled loaf. It blends earthy ube flavor with delicious creamy coconut milk. Perfect for beginner bakers and sweet bread lovers, this recipe is as stunning as it is satisfying.
Love all things ube? Be sure to try our pillowy Ube Beignets and super cute Ube Donut Holes!
Why You’ll Love This Recipe
Coconut ube milk bread is beginner-friendly and doesn’t require fancy tools, just a little time and love. The recipe uses real ingredients, such as coconut milk and butter, to create a tender loaf that’s naturally rich. You may use the bowl of a stand mixer to help you mix with ease.
This easy bread recipe is perfect for breakfast, merienda, or even dessert. You’ll love the ube extract for its sweet, earthy notes and the coconut milk for its creamy depth. If you love ube rolls or ube bread rolls, this one’s a must-try!
Bonus: Coconut milk is a rich source of healthy fats that may support brain function and energy levels. Delicious and nourishing!
The Story Behind Coconut Ube Milk Bread
Inspired by Filipino flavors, this bread celebrates two beloved ingredients: coconut and ube. It brings together the comfort of milk bread and the joyful color and taste of homemade ube halaya.
Whether you're Filipino or just a fan of Asian fusion bakes, this bread tells a story of heritage and warmth, straight from the heart of the kitchen. It’s a definite eye catcher at any gathering, especially in Asia, where purple yam is commonly used in cakes, puto, and even halo-halo.
Where Coconut Ube Milk Bread Comes From
This fusion-style bread likely evolved from Japanese milk bread and Filipino ube desserts. While its exact origin is unknown, bakers in the Philippines and abroad started combining ube with soft, enriched doughs to create beautiful, flavorful loaves. A bench scraper is then often used to divide the dough cleanly before shaping.
Nowadays, it is popular in Asian bakeries and home kitchens around the world. Simply amazing!
When is this Dish Typically Enjoyed?
Coconut Ube Milk Bread is perfect year-round but especially popular during holidays like Christmas or Easter in Filipino homes. It's also great for gifting during birthdays, fiestas, or family gatherings when baked goods bring everyone together.
Its bright color and sweet flavor remind people of their favorite childhood snacks. Read on to learn more about this recipe!
Ingredients
Listed below are all the ingredients you will need:
- All-purpose flour
- Unsweetened milk
- Water
- Self-rising flour
- Granulated white sugar
- Dry active yeast
- Salt
- Eggs
- Unsweetened coconut milk
- Unsalted butter
- Ube extract
See the recipe card for quantities.
Instructions
Make the Tangzhong or Bread Starter:
1. In a medium pot, combine all-purpose flour, milk, and water.
2. Cook over medium heat, stirring constantly, for about 5 minutes, or until the mixture thickens to a mashed potato consistency.
3. Remove from heat, transfer to a small bowl, and cover with cling film. Let it cool completely at room temperature.
Make the Ube Dough:
4. In a stand mixer with a dough hook attachment, combine self-rising flour, sugar, yeast, and salt.
5. Add half of the Tangzhong, whisked eggs, and coconut milk. Then, mix until a rough dough forms.
6. Add the softened butter and ube extract. Then, continue mixing until the butter is fully incorporated.
7. Knead for 12 minutes, or until the dough pulls away from the sides of the bowl.
8. Transfer the ube dough to a lightly greased bowl, cover with cling film. Let it rest and proof in a humid area for 60 minutes.
Make the Coconut Milk Dough:
9. In a stand mixer with a whisk attachment, combine self-rising flour, sugar, yeast, and salt.
10. Switch to the dough hook attachment, then add the remaining Tangzhong, whisked egg, coconut milk, and butter. Mix until a rough dough forms.
11. Knead for 12 minutes, or until the dough is smooth and elastic.
12. Transfer to a lightly greased bowl and cover with cling film. Let it rest and proof for 60 minutes in a humid area.
Assemble the Loaves:
13. Grease two 9x5-inch loaf pans and set aside.
14. Punch down both the ube dough and the coconut milk dough. Then transfer to a lightly floured working surface.
15. Then divide each dough into 2 equal pieces using a bench scraper and cover them with a cling wrap to prevent them from drying out.
15. Roll one ube dough and one coconut milk dough portion each into 8-inch logs, then braid together gently. Repeat with the remaining dough to make the second loaf.
16. Place braided dough into the prepared pans. Cover with cling film and let it proof for 45 minutes in a humid area.
Bake the Bread:
17. Meanwhile, preheat the oven to 350°F (175°C).
18. Once proofed, remove cling film and bake for 45–50 minutes, rotating pans halfway through.
19. Let the bread cool in pans for 5 minutes. Unmold and transfer to a wire rack to cool completely. Then, slice and serve!
Substitutions & Variations
- Ingredient Swap
No ube extract? Try purple sweet potato or food coloring with a dash of vanilla.
You can also substitute taro for a similar taste and texture. - Variation
Out of coconut milk? Use almond or oat milk for a dairy-free twist.
You can even turn this into ube rolls instead of loaves for individual servings. Top with a simple glaze for extra shine. - Mistake to Avoid
Don’t rush the proofing – let the dough rise fully for a light texture. Use a sharp knife to score the top gently before baking. - Storage Tips
- This bread freezes well for up to 2 weeks if tightly wrapped in plastic wrap and parchment paper, then foil.
- Store any cut slices in an airtight container at room temperature for up to 2 days, or in the refrigerator for 4–5 days.
- For longer storage, use the freezer. For best results, warm before serving to bring back softness.
FAQs
Coconut Ube Milk Bread
Ingredients
Tangzhong / Bread Starter:
- ⅓ cup all-purpose flour
- ½ cup unsweetened milk
- ½ cup water
Ube Dough:
- 3 cups self-rising flour
- ½ cup granulated white sugar
- 1½ tablespoons dry active yeast
- 1 teaspoon salt
- 2 large eggs whisked
- ¾ cup full fat unsweetened coconut milk
- ⅓ cup unsalted butter softened
- 3 tablespoons ube extract
Coconut Milk Dough:
- 2 cups self-rising flour
- ¼ cup granulated white sugar
- 2 teaspoons dry active yeast
- ½ teaspoon salt
- 1 large egg whisked
- ¼ cup full-fat unsweetened coconut milk
- ¼ cup unsalted butter softened
Instructions
Make the Tangzhong / Bread Starter:
- In a medium pot, combine all-purpose flour, milk, and water.
- Cook over medium heat, stirring constantly, for about 5 minutes, or until the mixture thickens to a mashed potato consistency.
- Remove from heat, transfer to a small bowl, and cover with cling film. Let cool completely at room temperature.
Make the Ube Dough:
- In a stand mixer with a dough hook attachment, combine self-rising flour, sugar, yeast, and salt.
- Add half of the Tangzhong, whisked eggs, and coconut milk. Mix until a rough dough forms.
- Add the softened butter and ube extract. Continue mixing until butter is fully incorporated.
- Knead for 12 minutes, or until the dough pulls away from the sides of the bowl.
- Transfer to a lightly greased bowl and cover with cling film. Let it rest and proof in a humid area for 60 minutes.
Make the Coconut Milk Dough:
- In a stand mixer with a whisk attachment, combine self-rising flour, sugar, yeast, and salt.
- Switch to the dough hook attachment, then add the remaining Tangzhong, whisked egg, coconut milk, and butter. Mix until a rough dough forms.
- Knead for 12 minutes, or until the dough is smooth and elastic.
- Transfer to a lightly greased bowl, cover, and proof for 60 minutes in a humid area.
Assemble the Loaves:
- Grease two 9x5-inch loaf pans and set aside.
- Punch down both doughs and transfer to a lightly floured surface.
- Divide each dough (ube and coconut) into 2 equal pieces. Keep covered to prevent drying.
- Roll one ube and one coconut dough portion each into 8-inch logs, then braid together gently.
- Repeat with the remaining dough to make the second loaf.
- Place braided dough into the prepared pans, cover with cling film, and proof for 45 minutes in a humid area.
Bake the Bread:
- Preheat the oven to 350°F (175°C).
- Once proofed, remove cling film and bake for 45–50 minutes, rotating pans halfway through.
- Let the bread cool in pans for 5 minutes, then unmold and transfer to a wire rack to cool completely.
- Slice and serve.
Notes
- You can prepare the dough the night before, just make sure to place it in the fridge overnight before proofing.
- Proofing the bread in a humid area helps the yeast to activate and double the dough.
Watch The Recipe Video!
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Recipes for Every Moment
Weekend mornings, and the house smells quiet and cozy? This Coconut Ube Milk Bread is the ultimate treat! Bake it ahead and enjoy soft, sweet slices all week long.
Liz L says
Lainey! I can't wait to try this, I already love milk bread and with ube??! Yes, please!
Sheeeenyy says
This Coconut Ube Milk Bread looks so soft and dreamy! Love how it blends ube and coconut—such a comforting and flavorful combo!
Claire M says
Love to pair this with my corn coffee! Thanks Lainey.
Julius says
Doesn't this pair perfectly with a hot drink? 😊
Sweet says
Oh my, I imagine this with my favorite drink. I wanna try this with coffee!
Cherry says
I love the combination of ube and coconut flavor in this delicious loaf. Thanks for sharing another easy bread recipe!
Dimple says
This is a must try for all! Plus love how it looks! 😍
Kian Cablinda says
Always been a fan of Ube! Thank you for this recipe <3
Mikey says
Made this today and it was sooo good! 🤩