Triple threat coconut bread made with coconut flakes, coconut oil, and coconut milk.
Breads are my weakness. I am going to say I eat some sort of bread at least 4-5 times a week- really not ideal…. there are some things I just got have. For the most part, one of the bread days has to be extra special- bread mix with coconut, pineapple or buttery rolls.
This coconut bake can be placed in both categories- because it is somewhat healthy made with wholesome coconut and coconut oil (here I used coconut flakes)and is completely vegan yet so indulgent.
If this is a déjà vu recipe, you are certainly right. I have made this before with baking powder in my early blogging days. Now this one is made with yeast- fear not! There isn’t a whole lot of kneading happening here -3-5 minutes.
Bakes are traditional Caribbean bread that are served with a variety of meals especially salt fish or coleslaw. It is also great for breakfast serve with butter and jam. It is not suppose to be leaven- rise. However, most recipes use either yeast or baking powder to make it light. In this recipe, I used the latter. You may use baking powder with good results.
If you want to use grated coconut you can look here for the coconut bake made with freshly grated coconut. Be sure to grind the coconut flakes in a coffee grinder to achieve a fine texture . If you want a deeper brownish color, then bake at 375 degrees.
Watch How To Make It
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- 1 packet yeast or 21/4 teaspoon
- 1 cup coconut milk
- 1//4 cup coconut oil or melted unsalted butter
- 1 teaspoon salt
- 2 tablespoon brown sugar
- 2 tablespoon granulated sugar
- 3 cups all purpose flour or replace parts of the flour with wheat flour.
- ½ -¾ cup grated coconut or coconut flakes
- 1 teaspoon grated nutmeg optional
- Hit hard the middle of a coconut with a blunt side of a cleaver or hammer, just enough to crack it. Rotate the coconut, continuing to hit it at the center just enough to crack it. Rotate the coconut, continuing to hit it at the center with the hammer or cleaver. It will split in two eventually at the center or wrap coconut
- Place it in the oven for about 10 minutes at 375 degrees F to facilitate removal of the flesh from the shell. Let it cool. Use a spoon to remove the coconut from the shell.
- Cut the coconut into little pieces and place in food processor, pulse several times until fine in texture. Set aside
- Warm coconut milk in a microwave until Luke warm, add yeast. Let it rest for about a minute, and then add sugar, salt, and coconut oil.
- Mix, for about a minute. Finally add in wheat flour, white flour, and coconut.
- Mix with your hands until dough clumps together and it soft
- Place on lightly floured surface and knead for about 3-5 minutes. Set aside and let it sit covered for about 20 minutes.
- Divide the dough into 4; roll out dough with a rolling pin into a circle about 1-2 inches thick.
- Decorate the dough by pricking it with a fork. Let it rest for about 10.
- Place dough on a lightly greased baking sheet. Bake at 375° for 20-25 minutes or until lightly brown. Remove and let it cool for 5 minutes.
- Best serve warm