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
Method
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.
Nutritional Info
Serving Size
Calories
260
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
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.