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Honduran Coconut Bread – Pan de Coco

Annacia *


I just found this on 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.


☆☆☆☆☆ 0 votes

Unsure but it looks leke a lot.
1 Hr 30 Min
40 Min


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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)

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
  • 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.

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About Honduran Coconut Bread – Pan de Coco

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