1/6 Photos of 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.
My Private Note
Units: US | Metric
- 1Put coconut, sugar, yeast and water into a small non-reactive bowl and stir briefly.
- 2Set aside until mixture is swollen and bubbly, about 15 minutes.
- 3Mix flour and salt together in a large bowl.
- 4Add yeast mixture, coconut milk and butter; using your hands or a wooden spoon, stir until well combined.
- 5Turn dough out onto a well-floured surface and knead, dusting with more flour as necessary, until soft and elastic, 5 to 6 minutes.
- 6Form dough into a ball, dust generously all over with flour and transfer to a clean large bowl.
- 7Cover bowl with a kitchen towel and set aside in a warm spot to let rise until doubled in size, about 1 1/2 hours.
- 8Divide dough into 8 pieces and roll each into a ball.
- 9Arrange balls of dough on a large greased baking sheet, spacing them 3 to 4 inches apart.
- 10Set aside in a warm spot, uncovered, to let rise until doubled in size again, about 45 minutes.
- 11Preheat oven to 350°F
- 12Bake 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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Nutritional Facts for Coconut Bread
Serving Size: 1 (113 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 419.5
- Calories from Fat 129
- Total Fat 14.3 g
- Saturated Fat 11.6 g
- Cholesterol 11.4 mg
- Sodium 273.3 mg
- Total Carbohydrate 66.2 g
- Dietary Fiber 2.6 g
- Sugars 22.7 g
- Protein 6.8 g