- 1/2 cup unsweetened shredded coconut
- 2 tablespoons sugar
- 1 (0.25-ounce) package active dry yeast
- 3 1/2 cup all-purpose flour, plus more for kneading
- 3/4 teaspoon fine sea salt
- 1 cup canned coconut milk
- 3 tablespoons butter or vegetable shortening, melted
Turn dough out onto a well-floured surface and knead, dusting with more flour as necessary, until soft and elastic, 5 to 6 minutes. Form dough into a ball, dust generously all over with flour and transfer to a large clean bowl. Cover bowl with a kitchen towel and set aside in a warm spot to let rise until doubled in size, about 1 1/2 hours.
Gently deflate dough and divide into 8 pieces and roll each into a ball. Arrange balls of dough on a large oiled baking sheet, spacing them 3 to 4 inches apart. Set aside in a warm spot, uncovered, to let rise until doubled in size again, about 45 minutes.
Preheat the oven to 350°F. Bake bread until deep golden brown and cooked through, 20 to 25 minutes. Serve warm or set aside to let cool to room temperature.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.