HONDURAN COCONUT BREAD - PAN DE COCO

Honduran Coconut Bread - Pan de Coco image

Provided by Annacia * @Annacia

Number Of Ingredients 9

Previous Next

1 1/2 - coconuts, grated (if not using fresh coconut use 1 1/2 cups ef unsweetened coconut)
2 1/2 cup(s) coconut milk
3 pound(s) bread flour
3 tablespoon(s) yeast
1/4 cup(s) warm water
1 tablespoon(s) margarine
3 1/2 tablespoon(s) sugar ot to taste
3 teaspoon(s) 3 tsp. salt
2 cup(s) warm coconut water ( add more if needed)

Steps:

Puncture the eyes of the coconut shell and strain the coconut milk into a bowl. Peel and grate the coconut. Add about 2 1 / 2 cups warm coconut milk. Mix well.
Dissolve yeast in 1 / 4 cup water warm, add a tbsp. of sugar and one tbsp of flour.
When you add the yeast mix also add the remaining ingredients. Knead well until smooth. If you feel that the dough is a little hard, you can add a little more coconut milk or plain water if there isn't enough remaining.
In a large oiled pan put the dough, turn the dough to be completely oiled, cover with a blanket and leave it up to rise about two hours.
Divide dough into portions, depending on size of the molds to use for baking. Knead and form into loaves and place in greased pans.
Allow to rise again . Bake in preheated oven at 350 degrees F for 40 to 45 minutes. Remove from the molds and allow to cool.