Coco Bread #BreadBakers

Made with coconut milk and just a touch of sugar, these yeast rolls are firm on the outside and soft on the inside.  They are the perfect accompaniment to your salad or soup.

It's time for Bread Bakers.........

This month my friend, Sue of Palatable Pastime, is hosting and asked us to share recipes with coconut. I found this recipe for Coco Bread and then saw that Sue had also made a version of this recipe.  Great minds!!  Let's see what the others baked up for today..........

• Chinese Coconut Buns from Karen's Kitchen Stories
• Coco Bread from A Day in the Life on the Farm
• Jamaican Coco Bread from Palatable Pastime
• Low Carb Coconut Flour & Oat Fiber Flatbread from Sneha's Recipe
• Salara (Guyanese Coconut Roll) from Passion Kneaded
• Samoan Coconut Rolls (Pani Popo) from A Messy Kitchen
• Vegan Coconut and Herb Dinner Rolls from Magical Ingredients
• Zucchini Coconut Lemon Muffins from Cook with Renu

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

This is a yeast bread but it reminded me of pita.  It is toothsome and delicious.  I served it as a side to a light dinner of Mock Turtle Soup one night and then served the leftovers warmed with jam for breakfast the next day.

These little breads stayed fresh for 3 days on the counter in a sealed container.  They would make a great lunchbox addition as our minds start turning back to reality and the looming scoolyear.

Bread, Coconut,

Bread

Jamaican

Yield: 12 servings

Author: Wendy Klik

Coco Bread

Made with coconut milk and just a touch of sugar, these yeast rolls are firm on the outside and soft on the inside. They are the perfect accompaniment to your salad or soup.

Prep time: 30 MinCook time: 20 MinInactive time: 2 HourTotal time: 2 H & 50 M

Ingredients

• 1 c. coconut milk
• 2 T. sugar
• 4 T. butter, room temperature, cut into pieces
• pinch of salt
• 2 1/4 t. instant yeast
• 1 egg
• 3-4 c. flour
• 3 T. butter, melted

Instructions

1. Place the cocunut milk, sugar, salt and butter in a small pan and heat over medium high heat, stirring, until butter is melted. Remove from heat and check temperature. When temperature returns to 105-110* pour into the large bowl of a stand mixer and stir in the yeast.
2. Fit the mixer with the dough hook. Add the egg and mix into the yeast mixture.
3. Add 3 cups of the flour, and mix on low until a soft dough is formed, adding the remaining cup of flour, 1/4 cup at a time, as/if needed.
4. Once the dough is soft and a ball is formed, increase the speed and knead for about 5 minutes.
5. Remove the dough ball, spray the bowl with olive oil, and return the dough ball to the bowl, covering with a damp towel. Set in a warm, draft free area to rise for an hour or two.
6. When dough is doubled in size, punch down, and divide into 12 portions, approximantely, 3 oz. each.
7. Roll each portion into a circle about 1/4" thick. Brush with melted butter, fold in half and brush with butter again.
8. Place onto baking sheets that have been covered with parchment or a silicone mat.
9. Bake in a preheated 350* oven for 15-20 minutes, until golden brown.

Notes

Adapted from a recipe found at Immaculate Bites

Nutrition Facts

Calories

244.58

Fat (grams)

11.52

Sat. Fat (grams)

8.01

Carbs (grams)

30.68

Fiber (grams)

1.18

Net carbs

29.5

Sugar (grams)

2.11

Protein (grams)

4.98

Sodium (milligrams)

65.29

Cholesterol (grams)

31.45

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