Prep 15 mins
Cook 1 hr 13 mins
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
- 2 grated coconuts or 236.59 ml grated unsweetened coconut
- 473.18 ml water
- 44.37 ml yeast
- 177.44 ml warm water
- 29.58 ml melted butter
- 51.76 ml sugar
- 14.78 ml salt
- 1360.77 g flour (approximately)
- 59.14 ml melted butter
- 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.
- 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.
- 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.
- 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.
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.
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.