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    You are in: Home / Recipes / Costa Maya Coconut Bread Recipe
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    Costa Maya Coconut Bread

    Costa Maya Coconut Bread. Photo by coconutcream

    1/1 Photo of Costa Maya Coconut Bread

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 28 mins

    15 mins

    1 hrs 13 mins

    Chef Otaktay's Note:

    This is a very delicious bread my ex gf who is Mayan/Mexican had this recipe from her mother who got it from her great grandma who was Mayan:) anyways this is very delicious:) I hope you enjoy it as much as I did

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Directions: grate the coconut and discard any brown skins. Add 2 cups water to the coconut and let sit for 30 minutes. If using dried grated coconut, add an additional 1/4 cup water to compensate for the lack of moisture. Dissolve the yeast in 3/4 cup warm water. Add the sugar and 3 T of the flour and let rise until bubbles form. Add all remaining ingredients except flour. Add 3/4 of the flour.
    2. 2
      If you are using a bread mixer, add additional flour until mixture pulls away from the sides of the bowl. Mix for 5 minutes or until elastic. If mixing by hand, knead for about 8 minutes continually adding additional flour or until smooth and elastic.
    3. 3
      Cover and let sit until doubled. Punch down dough. Divide dough into 30 balls. place on greased cookie sheet and flatten slightly. The shape should resemble English muffins, only a little smaller. Each bread should be at least 1 inch apart. Brush with melted butter. Let rise for 30 minutes.
    4. 4
      Place bread in preheated 400°F oven for 15 minutes or until golden brown. Remove from oven and brush with additional butter. Serve warm or toasted.

    Browse Our Top Breads Recipes

    Ratings & Reviews:

    • on February 13, 2013

      55

      I did make a few changes to the recipe. Instead of 2 cups of water, I used a 13.5 ounce can of coconut milk and enough pineapple juice to equal 2 1/4 cups of liquid. After letting it soak for 30 minutes I used my immersion blender to further chop up the coconut. I also used 3/4 cup of pineapple juice instead of warm water to activate the yeast. I had about 1/4 cup of pineapple juice left from the two 6 ounce cans of pineapple juice that I used in the coconut mixture and yeast mixture, so I added it when I added all the ingredients to the yeast. I used 2lbs of cake flour and 1lb of regular flour, although, I didn't need all of it to get the dough to the correct consistency. I started with the cake flour and then added regular flour until smooth and elastic.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 26, 2006

      45

      This was pretty good. I still haven't mastered yeast and I did attempt to cut the recipe in half, so I won't comment on texture, but the flavor was relatively bland and I couldn't even tell there was coconut in it.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Costa Maya Coconut Bread

    Serving Size: 1 (93 g)

    Servings Per Recipe: 30

    Amount Per Serving
    % Daily Value
    Calories 265.1
     
    Calories from Fat 85
    32%
    Total Fat 9.4 g
    14%
    Saturated Fat 7.4 g
    37%
    Cholesterol 6.1 mg
    2%
    Sodium 254.8 mg
    10%
    Total Carbohydrate 39.6 g
    13%
    Dietary Fiber 3.2 g
    13%
    Sugars 2.8 g
    11%
    Protein 5.8 g
    11%

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