Coconut bread
A sweet and fluffy bread with coconut flavour, a tropical touch. These breads are perfect to accompany coffee, tea or chocolate, or to enjoy on their own.
Instructions
Make the dough:
In a large mixing bowl, combine the flour, sugar, yeast, and salt.
Add the warmed coconut milk, egg, and butter. Mix until combined. If the dough feels too dry, add the water, one tablespoon at a time, until a soft dough forms.
If using a stand mixer, knead with the dough hook for 8–10 minutes until the dough is smooth and elastic. If kneading by hand, transfer the dough to a floured surface and knead for 10–12 minutes.
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp kitchen towel and let it rise in a warm spot for 1–2 hours, or until doubled in size.
Punch down the dough and divide it into 6–8 portions. Shape each portion into a ball or small oval roll. Place the rolls on a greased or parchment-lined baking sheet, leaving space between them.
Cover the rolls with the damp towel again and let them rise for 30–45 minutes.
Heat your oven to 350°F (180°C). Bake the rolls for 20–25 minutes, or until golden brown on top.
Notes
If you want them glazed, mix 1/4 cup of coconut milk with 2 tablespoons of sugar or honey. Brush the glaze over the rolls while the rolls are still warm (to add shine and enhance the flavor) and you can sprinkle some shredded coconut on top.
Substitute 2 teaspoons instant yeast with 1 tablespoon fresh yeast.
Variations
For extra coconut flavor, fold some shredded coconut into the dough or sprinkle it on top of the rolls before baking.
For coconut bread without milk products, substitute the butter with lard or margarine.
Source
Venezuelan cuisine
Food in America