Prep 2 hrs
Cook 20 mins
This Honduran staple, known as "pan de coco," is really 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. There's just enough of a nutty punch added to the rolls. This recipe was inspired by Euceria Bernandez, a baker and Whole Planet Foundation microcredit client. I found unsweetened shredded coconut at Walmart in the frozen section. Prep time is rising time.
- 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 non-hydrogenated vegetable shortening, melted or use coconut oil)
- 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.