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vegan god's bread

God’s Bread (Pão de Deus)

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5 from 1 review

  • Author: Alexandre Valente
  • Total Time: 2 hours 15 minutes
  • Yield: 8 pieces 1x
  • Diet: Vegan


A traditional Portuguese bread with a delightful twist – it’s entirely plant-based! This bread, aptly named “God’s Bread,” is soft, scrumptious, and topped with a coconut layer that will take your taste buds to paradise.


Units Scale

For Making the Dough

  • 200 grams soy drink, unsweetened
  • 8 grams active dry yeast
  • 60 grams white sugar
  • 400 grams all-purpose flour
  • 1 pinch of salt
  • 1/4 tsp ground turmeric
  • 68 grams margarine, vegan (margarine with 59% fat content)

For the Coconut Topping

  • 250 ml coconut milk
  • 40 grams white sugar
  • 1/2 tbsp cornstarch
  • 130 grams shredded coconut
  • 1/4 tsp ground turmeric
  • icing sugar for garnish, optional


Preparing the Dough

  1. Weigh Ingredients: Begin by weighing all the ingredients (listed in grams) as it’s more accurate than using measuring cups. Accuracy is paramount in baking as a slight variation can drastically alter the final result.
  2. Activate the Yeast: Warm the soy drink in the microwave for about 20 seconds, or until it’s lukewarm. Add the yeast and sugar to the milk, stirring until mostly dissolved.
  3. Mix Dry Ingredients: In a separate bowl, combine the flour, salt, and turmeric. Mix them together using a whisk.
  4. Combine: Pour the milk mixture into the flour. You’ll notice that the yeast has created a foamy layer, which basically implies it’s active.
  5. Add Margarine: Before the mixture solidifies completely, add room-temperature margarine. Mix until you’ve got a more solid dough.
  6. Knead the Dough: Transfer the dough onto a countertop and knead it for 5-10 minutes. To determine if the dough is ready, perform a poke test.
  7. First Rise: Place the dough in a lightly oiled bowl, covering it with a kitchen cloth. If your kitchen is cold, position the bowl near a heat source or in a warmer place. Many opt to place it inside the oven. Let it rise until it doubles in size – approximately an hour.
  8. Form Balls: After the rise, remove the dough, divide it into eight equal portions, and shape them into balls. Place them on a baking tray lined with parchment paper, ensuring there’s space between each. Cover with a cloth and let them rise for another 30 minutes.

Preparing the Coconut Topping

  1. Heat Ingredients: In a pan, combine the coconut milk, cornstarch, and sugar. Turn the heat to medium-high, stirring for a minute until the sugar and cornstarch dissolve.
  2. Add Coconut and Turmeric: Incorporate the shredded coconut and turmeric. Stir until you achieve a thick, paste-like consistency. Remove from heat and let it sit, allowing it to thicken further.
  3. Preheat Oven: A few minutes before the dough completes its second rise, preheat the oven to 160°C or 320°F.

Baking the Bread

  1. Brush & Top: Once the dough completes its second rise, melt a teaspoon of margarine in the microwave for 15 seconds. Brush the dough with this melted margarine. Generously top each bread ball with the coconut mixture.
  2. Bake: Immediately place the tray in the oven, bake for 20 minutes, and then you’re done! Sprinkle with a little icing sugar before serving.


Flour: The flour I’ve used for this recipe is T65 (or type 65) which is essentially the same used for regular bread here in Europe. However, if you don’t manage to find this one, just use the good ol’ all-purpose flour. 

Baking time: Baking the bread for 20 minutes ensures that the topping remains moist in the middle, making it incredibly yummy. 

  • Prep Time: 25 minutes
  • Resting time: 1 hour and 30 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Portuguese