Honduran Coconut Bread – Pan de Coco
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- 1 1/2
- coconuts, grated (if not using fresh coconut use 1 1/2 cups ef unsweetened coconut)
- 2 1/2 c
- coconut milk
- 3 lb
- bread flour
- 3 Tbsp
- 1/4 c
- warm water
- 1 Tbsp
- 3 1/2 Tbsp
- sugar ot to taste
- 3 tsp
- 3 tsp. salt
- 2 c
- warm coconut water ( add more if needed)
1Puncture the eyes of the coconut shell and strain the coconut milk into a bowl.
Peel and grate the coconut. Add about 2 1 / 2 cups warm coconut milk. Mix well.
2Dissolve yeast in 1 / 4 cup water
warm, add a tbsp. of sugar and one tbsp of
3When you add the yeast mix also add the
Knead well until smooth. If you feel that the dough is a little hard, you can add a little more coconut milk or plain water if there isn't enough remaining.
4In a large oiled pan put the dough, turn the
dough to be completely oiled, cover
with a blanket and leave it up to rise
about two hours.
5Divide dough into portions, depending on
size of the molds to use for baking.
Knead and form into loaves and place in greased pans.
6Allow to rise again . Bake in preheated oven at
350 degrees F for 40 to 45 minutes. Remove from
the molds and allow to cool.