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honduran coconut bread – pan de coco

Photo from: Honduras.com
review
Private Recipe by
Annacia *
Moose Jaw, SK

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 1/2
    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)

How To Make honduran coconut bread – pan de coco

  • 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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