honduran coconut bread – pan de coco
I just found this on honduras.com and simply had to save it to try. I just have to find the fresh coconuts first. Prep time is a total guess but I'm allowing for rising time.
►
yield
serving(s)
prep time
1 Hr 30 Min
cook time
40 Min
method
Bake
Ingredients For honduran coconut bread – pan de coco
-
1 1/2coconuts, grated (if not using fresh coconut use 1 1/2 cups ef unsweetened coconut)
-
2 1/2 ccoconut milk
-
3 lbbread flour
-
3 Tbspyeast
-
1/4 cwarm water
-
1 Tbspmargarine
-
3 1/2 Tbspsugar ot to taste
-
3 tsp3 tsp. salt
-
2 cwarm coconut water ( add more if needed)
How To Make honduran coconut bread – pan de coco
-
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 flour.
-
3When you add the yeast mix also add the remaining ingredients. 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT