Margarita's International Recipes
Pan de Coco a la Hondureña
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.
- 1 1/2 cups coconut milk
- 3 2/3 cups all purpose flour
- 3 1/2 tsp sugar
- scant 1 tsp salt
- 1 1/4 tsp Rapid Rise yeast
- 2 tsp butter or equivalent
Warm coconut milk until look warm (30 seconds in the microwave).
Put all the ingredients, except for the butter, in the bowl of an electric mixer and mix until combine. Add the butter and, using the bread hook (or your hands), knead until you get a smooth and elastic dough. Let sit for 10 minutes.
Pre-heat oven to 350F
Meanwhile, using your hands, form balls with the dough about 1 1/2" wide. Place balls on a greased baking sheet, about 1" from each other. Cover and let rise until the double in size, about 30 minutes.
Uncover and place in the oven. Bake until done, about 30-40 minutes.
Adapted from Hilmar's recipe at Mis Recetas Favoritas.
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