Prep Time: 2 hrs
Cook Time: 45 mins.
“Pan de Coco, Pan de Coco” yelled the Garifuna ladies who walk on the beaches and around town carrying this delicious coconut bread in big buckets on their heads. The Garifunas live along the Caribbean coast of Honduras and on the island of Roatan.
Despite the shredded coconut and coconut milk, this bread is not sweet. It is usually served with meals, with rice and beans “casamiento”, or fried banana plantains or with a cup of coffee.
They look like dinner rolls, but they’re not soft or cottony, they are a lot denser due to the coconut.
Oh, nothing better than fresh homemade coconut bread. Heaven.
- 2 ½ cups of coconut milk*
- 3 Lbs. all-purpose flour
- 3 tbsp. active dry yeast
- ¼ cup warm water
- 3 tbsp. coconut oil
- 3 tbsp. sugar or 2 packets of Stevia
- 2 tsp. salt
1. Dissolve dry yeast in ¼ cup of warm water, add 1 tbsp. Of sugar or 1 packet of Stevia and 1 tbsp. flour.
2. Set aside until mixture had doubled in size, about 15 minutes.
3. Add the rest of the ingredients and knead dough until it is soft and elastic, adding flour about 1/4 cup at a time as needed until the dough is tacky but does not stick to your hands.
4. Form the dough into a ball, cover it with a cloth and let rest for an hour, hour and a half, in a warm spot or until doubled in size (this will largely depend on the temperature of your room).
5. Divide dough into 8-10 pieces and roll each into a ball.
6. Arrange them on a large greased baking sheet.
7. Set aside in a warm spot, uncovered, to let rise until doubled in size again, about 45 minutes.
8. Bake in a preheated, 350-degree oven for 45 minutes, or until the tops are a deep, golden brown.
9. Remove from sheet immediately and let cool on racks.
10. Enjoy fresh and warm!
*Fresh coconut milk works much better than store bought. Making it at home is simple and very inexpensive. All you need is shredded unsweetened coconut and hot water.