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Coconut Bread

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Ingredients

Adjust Servings:
1/2 cup unsweetened finely grated coconut
2 tablespoons sugar
1 (1/4 ounce) package active dry yeast
1/2 cup warm water
3 1/2 cups flour, plus more for kneading
3/4 teaspoon salt
1 cup coconut milk
3 tablespoons butter or 3 tablespoons non-hydrogenated vegetable shortening, melted

Nutritional information

419.6
Calories
129 g
Calories From Fat
14.4 g
Total Fat
11.6 g
Saturated Fat
11.4 mg
Cholesterol
273.4 mg
Sodium
66.2 g
Carbs
2.7 g
Dietary Fiber
22.7 g
Sugars
6.8 g
Protein
113g
Serving Size

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Coconut Bread

Features:
    Cuisine:

    I made this and they turned out great. Very simple and easy to follow and is on point. My kids ate them all in one day. I also mad a set without the coconut and those turned out great, too. If you like coconut and want to taste the coconut then add a little more, but it's fine just the way it is for me. This recipe is a keeper. Great taste, and soft.

    • 60 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Coconut Bread, Taken from Wholefoodsmarket com and posted for ZWT This Honduran staple, known as pan de coco, is like a plump dinner roll It’s delicious served alongside a meal of rice, beans and fried plantains Or enjoy a roll simply with a cup of coffee in the morning or afternoon This recipe was inspired by Euceria Bernandez, a baker and Whole Planet Foundation microcredit client ‘Rest’ times for the bread are NOT included in prep/cook time , I made this and they turned out great Very simple and easy to follow and is on point My kids ate them all in one day I also mad a set without the coconut and those turned out great, too If you like coconut and want to taste the coconut then add a little more, but it’s fine just the way it is for me This recipe is a keeper Great taste, and soft , My first time to make it, used tbsp for yeast but it still came out perfect My other half likes it Its yummy ?? Im making it again and Im using tsp this time Thank you for the recipe God bless!


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    Steps

    1
    Done

    Put Coconut, Sugar, Yeast and Water Into a Small Non-Reactive Bowl and Stir Briefly.

    2
    Done

    Set Aside Until Mixture Is Swollen and Bubbly, About 15 Minutes.

    3
    Done

    Mix Flour and Salt Together in a Large Bowl.

    4
    Done

    Add Yeast Mixture, Coconut Milk and Butter; Using Your Hands or a Wooden Spoon, Stir Until Well Combined.

    5
    Done

    Turn Dough Out Onto a Well-Floured Surface and Knead, Dusting With More Flour as Necessary, Until Soft and Elastic, 5 to 6 Minutes.

    6
    Done

    Form Dough Into a Ball, Dust Generously All Over With Flour and Transfer to a Clean Large Bowl.

    7
    Done

    Cover Bowl With a Kitchen Towel and Set Aside in a Warm Spot to Let Rise Until Doubled in Size, About 1 1/2 Hours.

    8
    Done

    Divide Dough Into 8 Pieces and Roll Each Into a Ball.

    9
    Done

    Arrange Balls of Dough on a Large Greased Baking Sheet, Spacing Them 3 to 4 Inches Apart.

    10
    Done

    Set Aside in a Warm Spot, Uncovered, to Let Rise Until Doubled in Size Again, About 45 Minutes.

    11
    Done

    Preheat Oven to 350f

    12
    Done

    Bake Bread Until Deep Golden Brown and Cooked Through, 20 to 25 Minutes. Serve Warm or Set Aside to Let Cool to Room Temperature.

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    Isabella Brown

    Chocolate queen creating rich and decadent desserts with a touch of elegance.

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