Honduran Coconut Bread – Pan de Coco

Annacia *

By
@Annacia

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.


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Serves:

Unsure but it looks leke a lot.

Prep:

1 Hr 30 Min

Cook:

40 Min

Method:

Bake

Ingredients

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
yeast
1/4 c
warm water
1 Tbsp
margarine
3 1/2 Tbsp
sugar ot to taste
3 tsp
3 tsp. salt
2 c
warm coconut water ( add more if needed)

Directions Step-By-Step

1
Puncture 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.
2
Dissolve yeast in 1 / 4 cup water
warm, add a tbsp. of sugar and one tbsp of
flour.
3
When 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.
4
In 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.
5
Divide dough into portions, depending on
size of the molds to use for baking.

Knead and form into loaves and place in greased pans.
6
Allow to rise again . Bake in preheated oven at
350 degrees F for 40 to 45 minutes. Remove from
the molds and allow to cool.

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