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    You are in: Home / Recipes / Tahitian Coconut Bread Recipe
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    Tahitian Coconut Bread

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on July 05, 2012

      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)!

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    • on April 10, 2012

      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.

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    • on January 31, 2011

      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.

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    • on October 12, 2008

      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.

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    • on September 12, 2012

      made this for one it was a nice bread i too used coconut milk used raw coconut

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    Nutritional Facts for Tahitian Coconut Bread

    Serving Size: 1 (132 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 355.2
     
    Calories from Fat 52
    14%
    Total Fat 5.8 g
    9%
    Saturated Fat 4.8 g
    24%
    Cholesterol 0.0 mg
    0%
    Sodium 78.1 mg
    3%
    Total Carbohydrate 70.8 g
    23%
    Dietary Fiber 2.7 g
    11%
    Sugars 31.0 g
    124%
    Protein 5.7 g
    11%

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