Tahitian Coconut Bread

"I got this recipe in Hawaii at the Polynesian Center. They were giving samples away and it was delicious. I haven't make it yet and the baking instructions are not very good (it doesn't mention a baking pan), but I will try it and see what happens."
 
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Ready In:
1hr 20mins
Ingredients:
5
Yields:
5 Loaves
Serves:
10
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ingredients

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directions

  • Combine coconut, sugar and water.
  • Blend flour and baking powder together.
  • Mix all ingredients to a doughy texture adding a little flour as needed so is not too sticky.
  • Wrap in aluminum foil and bake in oven at 350 for 1 hour to 1 1/2 hours.
  • Makes 5 loaves.

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Reviews

  1. So glad this recipe was posted. Just got back from Bora Bora where I had some and wanted the recipe. This is perfect, I made only two changes. Instead of just water I used the coconut milk from the fresh coconut and I cut the sugar down to 1/2 cup. So easy (after you get the fresh coconut out of the shell)!
     
  2. We live on Oahu and have made this bread quite a few times. Coconut are free! I use the food processor to chop the coconut fine. I have also updated the recipe to make it a wee bit healthier - white whole wheat flour and subbing Splenda for half the sugar. I also add a teaspoon of vanilla and a 1/2 teaspoon of salt. This is my go-to "welcome to Hawaii" bread when family and friends from the mainland come to visit.
     
  3. We got this from PCC on Oahu when we visited 4 years ago, my wife just found it and made it this weekend. It was a bit denser than I remember, possibly due to high altitude (we live @ 6000'). In Hawaii they bake it on coals wrapped in bananna leaves, very yummy.
     
  4. Very good recipe! We could not find fresh coconut so we substituted dried unsweetened coconut flakes. It was a little sweeter than the kind we had in Tahiti. Next time we will reduce sugar to 1 cup.
     
  5. made this for one it was a nice bread i too used coconut milk used raw coconut
     
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Tweaks

  1. So glad this recipe was posted. Just got back from Bora Bora where I had some and wanted the recipe. This is perfect, I made only two changes. Instead of just water I used the coconut milk from the fresh coconut and I cut the sugar down to 1/2 cup. So easy (after you get the fresh coconut out of the shell)!
     

RECIPE SUBMITTED BY

I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world. I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels. There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee. My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better. My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com
 
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