One friend wanted a coconut bread recipe.

Another wanted a dairy-free coconut “dessert thing.”

Oldest son, now 14 and able to devour entire continents of food daily, especially post-soccer, pleaded for “a giant coconut thing filled with coconut topped with more coconut.”

And my old friend, Cris, came to visit from her goat farm Central Mexico and brought with her…freshly grated coconut (vacuum-sealed).

Done deal.

Except I was not about to make so many different coconut breads. So I created this recipe which satisfied them all. If you plan on serving this as a dessert, you might think about making whipped cream on top (and if you have leftover coconut milk from this recipe, you could add a splash to the whipped cream , folding it in post-whip, so you have a super coconut concoction). Or you can serve this with coconut rice and steamed veggies. Or have it with tea.