This swirl bread is full of flavor with fresh mint, cilantro, and coconut and it’s so deliciously refreshing. The bread is very soft, comforting, and you can’t stop with one slice. This Mint Coconut swirl bread is excellent for lunchboxes, tea sandwiches, toast or, served with a warm bowl of soup.

I am on a swirl bread kick lately, and my family is loving it. This is the 4th loaf of swirl bread I baked for this week, plus I am enjoying every second of it. Bread is comfort food for many of us, and it always completes a meal, be it breakfast, lunch, dinner, or snack. When it’s homemade bread it’s even better.

This mint cilantro coconut filling is based on an Indian mint coconut chutney. There are several varieties of mint chutneys, and a basic mint chutney consists of fresh mint, coriander, coconut, tamarind/ lime juice, ginger, and green chili.

There are many ways to pair this lovely green swirled bread. Let me give a few ideas to help you out.
Mint coconut swirl bread is an excellent accompaniment for a bowl of soup, especially potato soup and green pea soup. If you are thinking of making a sandwich, I would suggest chicken and feta cheese as a filling or just spread some butter. We had it with some grilled lamb and salad for dinner. Last but not least, serve with some tandoori chicken that’s delicious too.

Swirl Bread Dough Ingredients

This dough recipe is quite similar to my Savoury Carrot Swirl Bread. However, I have made a few changes.

Flour – I used all-purpose flour. However, you can use bread flour.

Yeast – I used instant yeast, which is easily available. You also can use active dried yeast, which might take a longer time to rise. I regularly prove the yeast with sugar and a little warm water, before adding it to the flour to see whether the yeast is activating. If the yeast is old, the mixture won’t be frothy. This means you will have to start all over again with new yeast.

Sugar – Sugar helps the yeast for a faster rise and gives a lovely golden brown color to the bread. You can use honey or brown sugar instead of sugar.

Salt – Use 1 tsp of salt. You can reduce to 1/2 tsp if you are using salted butter for the dough.

Milk – Use warm whole milk (the temperature at 110°C ), and avoid using fat-free or low-fat milk. Adding full-fat milk yields a very soft bread.

Water – Depending on the flour and the weather conditions, you might need more or less water. Add the water gradually to get a very soft dough but not very sticky dough. If the dough is dry, add water 1 Tablespoon at a time. Similarly, if the dough is too sticky, add flour 1 Tablespoon at a time until you get the correct consistency. Avoid adding too much flour.

Butter – Use full-fat unsalted butter or full-fat salted butter melted.

Eggs – Eggs help the dough rise higher and produce a tender crumb. I used 1 large egg in this recipe.

How to make Mint Coconut Swirl bread

This dough recipe is made by hand. However, you can use a stand mixer to put this dough together.

Combine flour, yeast, sugar, salt, melted butter, and egg in a large bowl.
First, add a 1/4 cup of warm water and milk to the flour mixture and knead it to form a very soft dough. If the dough is dry, add water tablespoon at a time until you get a very soft dough. Depending on the flour that you use and the weather conditions, you might need more or less water.
Turn the dough onto a lightly floured surface. Knead the dough for 10 minutes or until the dough springs back.
Put the dough into an oiled bowl and cover the bowl with cling wrap. Leave it somewhere warm for 1 hour or till the dough is doubled in size.
Punch the dough down, leave it to rest for 10 minutes. Divide the dough into half for 2 small loaves. Now roll each dough into a rectangle ( about 11” x 8”). Spread the mint cilantro coconut paste on top.
Roll the dough tightly and pinch the edges to seal. Place the rolled dough logs in 2 buttered 9.5” x 4” inch loaf pan.
Cover with lightly greased cling wrap and let it rise in a warm place for 1 hour or until doubled in size. During the last 15 minutes of the rising time, pre-heat the oven to 350F/ 170C.
Remove the cling wrap and apply the egg wash on top of the loaf. Next, sprinkle some nigella seeds on top. Bake until golden brown for 25-30 minutes.
After 30 minutes, remove the loaf pans from the oven and place it on a cooling rack.
Serve warm with soup or spread some butter and enjoy.

How to make Mint Coconut paste

Ingredients

2 1/2 cups/ 1 large bunch of fresh mint leaves

1 cup / 1/2 a bunch roughly chopped fresh cilantro/coriander leaves with stems

1 large clove of garlic

4-5 Tablespoons of freshly grated coconut

1 teaspoon lime juice

1/4 tsp salt

Clean and wash the mint cilantro leaves. Drain all the water and place it on kitchen towels to remove the water.
Put the leaves and the rest of the ingredients in a blender/ food processor and blend it to a smooth paste. If needed, you can add 1-2 teaspoons of water to grind to a paste. Avoid adding more than 2 teaspoons of water.

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