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

    Average Rating:

    2 Total Reviews

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    • on February 13, 2013

      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.

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    • on June 26, 2006

      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.

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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
    Total Fat 9.4 g
    Saturated Fat 7.4 g
    Cholesterol 6.1 mg
    Sodium 254.8 mg
    Total Carbohydrate 39.6 g
    Dietary Fiber 3.2 g
    Sugars 2.8 g
    Protein 5.8 g

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