Ingredients
1/2 cup unsweetened finely grated coconut
2 tablespoons sugar
1 (1/4-ounce) package active dry yeast
1/2 cup warm water
3 1/2 cups flour, plus more for kneading
3/4 teaspoon salt
1 cup coconut milk
3 tablespoons butter or non-hydrogenated vegetable shortening, melted
Directions
Put coconut, sugar, yeast and 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, stir 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 clean large 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.
Divide dough into 8 pieces and roll each into a ball. Arrange balls of dough on a large greased 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.
Makes 8
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 a roll simply with a cup of coffee in the morning or afternoon. This recipe was inspired by Euceria Bernandez, a baker and Whole Planet Foundation microcredit client.
Nutrition
Per serving: 260 calories (60 from fat), 7g total fat, 4.5g saturated fat, 6g protein, 44g total carbohydrate (2g dietary fiber, 2g sugar), 10mg cholesterol, 220mg sodium
