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Pan de Coco (Coconut Bread)

Pan de Coco (Coconut Bread)

A slightly sweet, coconut-enriched yeasted bread from the Caribbean, Pan de Coco is perfect for breakfast or a snack, and can also be served with a Caribbean-themed meal of beans, rice, plantains, and fresh fish. We suggest baking these off on our favorite cookie sheets for even cooking and browning every time. 


Ingredients
1/2
cup
warm water (wrist-temperature)
3
tablespoons
sugar
1
package
dry yeast, about 2 1/4 teaspoons
1/2
cup
unsweetened shredded coconut
3 1/2
cups
all-purpose flour, plus extra for kneading
1/2
teaspoon
fine salt
1
cup
canned unsweetened coconut milk
3
tablespoons
salted butter, softened, plus extra to grease the pan
Directions
Combine the warm water, sugar and yeast in a glass bowl. Stir to dissolve, and cover to keep warm. Let it sit until bubbly, about 10 minutes. Add the coconut, and let it sit uncovered 5 more minutes.
Combine the flour and salt in a large bowl. Pour the yeast mixture and coconut milk into the bowl with the flour. Stir together with a wooden spoon until the dough starts to come together.
Turn the dough out onto a floured board and knead the softened butter into the dough. After incorporating the butter, continue to knead for 5 minutes on a wooden board. Add extra flour if necessary, but the dough does not generally stick, due to the fat content.
Form the dough into a ball and let it rest, covered with a damp kitchen cloth, in a warm place until doubled, about 1 1/2 hours.
Split the dough into two balls, and roll each of those into eight balls. Place each set of 8 balls in either a buttered 8-inch round cake pan (if you like them to stick together and be slightly softer) or on a buttered cookie sheet (if you prefer them to be separate and a bit crustier).
Preheat the oven to 350 F. Let the rolls rise another 30 minutes covered with a damp kitchen cloth in a warm place.
Bake for 25 minutes. Serve warm, as a snack or with a meal instead of a dinner roll.

The base number of servings for this recipe is 16
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