Coconut Bread Coconut bread is a Garifuna specialty, often sold by street vendors in Honduras' Caribbean coast. They are said to be delicious. I've had similar things in Guatemala, so I was looking forward to eating this recipe. Alas, instead of the complicated traditional recipe which calls for making your own coconut milk from scratch, I decided on a much simpler recipe that had me mix all the ingredients at once.
I had to translate that recipe from grams to measuring cups/spoons, which is always dangerous when you bake, but that part fortunately went well enough. More perilous, I used instant yeast instead of the "dry yeast" (I'm guessing it's active rise, given that you need to activate it in water) - which meant making changes both to quantities of yeast and liquid. In the end, the recipe did warn that I might need more coconut milk than it called for, and I did end up need substantially more. Kneading the dough was harder than I thought - it took a while for the dough to even become a dough, and then it had some trouble integrating, but I did end up with balls that were able to rise and bake into bread. They were fairly hard on the outside, but soft and fully in the inside. Unfortunately, they had no coconut flavor to speak of. None whatsoever, nobody would guess there was any coconut in them! They were good as far as rolls go, however. Still, I wouldn't make them again.
Adapted from Hilmar's recipe at Mis Recetas Favoritas. |