Coconut Bread
- 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
Combine coconut, sugar, yeast and 1/2 cup warm water in 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
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 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.
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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