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Coconut Bread

Makes 8
Time 3 hr 10 min
This Honduran staple, known as pan de coco, is like a plump dinner roll. It's delicious served alongside a meal of rice, beans and fried plantains. Or enjoy it with your morning cup of coffee. Inspired by Whole Planet Foundation® microcredit client recipes.
Special Diets:
Ingredients
  • 1/2 cup unsweetened shredded coconut
  • 2 tablespoons sugar
  • 1 (0.25-ounce) package active dry yeast
  • 3 1/2 cups 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
Method

Put coconut, sugar, yeast and 1/2 cup warm water into a small non-reactive bowl and stir briefly. Set aside until mixture is swollen and bubbly, about 15 minutes. Mix flour and salt together in a large bowl. Add yeast mixture, coconut milk and butter. Using your hands or a wooden spoon, mix until well combined.

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.
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  • 1/2 cup unsweetened shredded coconut
  • 2 tablespoons sugar
  • 1 (0.25-ounce) package active dry yeast
  • 3 1/2 cups 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