Prep 20 mins
Cook 20 mins
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.
- 118.29 ml unsweetened finely grated coconut
- 29.58 ml sugar
- 7.08 g package active dry yeast
- 118.29 ml warm water
- 828.06 ml flour, plus more for kneading
- 3.69 ml salt
- 236.59 ml coconut milk
- 44.37 ml butter or 44.37 ml non-hydrogenated vegetable shortening, melted
- Put coconut, sugar, yeast and water into a small non-reactive bowl and stir briefly.
- Set aside until mixture is swollen and bubbly, about 15 minutes.
- Mix flour and salt together in a large bowl.
- Add yeast mixture, coconut milk and butter; using your hands or a wooden spoon, stir until well combined.
- Turn dough out onto a well-floured surface and knead, dusting with more flour as necessary, until soft and elastic, 5 to 6 minutes.
- Form dough into a ball, dust generously all over with flour and transfer to a clean large bowl.
- 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.
- Divide dough into 8 pieces and roll each into a ball.
- Arrange balls of dough on a large greased baking sheet, spacing them 3 to 4 inches apart.
- Set aside in a warm spot, uncovered, to let rise until doubled in size again, about 45 minutes.
- Preheat oven to 350°F
- Bake bread until deep golden brown and cooked through, 20 to 25 minutes. Serve warm or set aside to let cool to room temperature.
Wonderful! I didn't detect a whole lot of coconut flavor in these bread rolls. But I will definitely make them again though, because they are super easy to make and the perfect thing to top off a tropical themed dinner. I will just add little (maybe 1/4 tsp) coconut extract for an extra coconut boost. Delicious! Thank you, alligirl. Made for ZWT7 for the Mischief Makers team.
I'm a true lover of bread! When I saw this recipe I had to try it. I made half a recipe and I must say that this is an exceptionally tasteful bread recipe. Not too much coconut favor, but just enough to make it different and yummy! I can see serving this with just about any meal, also good alone.
Thank you for sharing this recipe Alligirl. The coconut bread is delicious with a nice subtle coconut flavor. They were so easy to make, I still can't believe that I made this yummy treat. They tasted just like the coconut buns that I buy in little Jamaica when I am in the city. Light, tender and fluffy. I made half the recipe and got 4 large buns out of the batch, my granddaughter and I enjoyed them hot out of the oven with a little butter and then toasted the next day with jam and cheese. Big compliment, she asked if Nana had anymore of the best bread left. Thanks for sharing this recipe, which will get lots of use at my house.