COCONUT BREAD RECIPES RECIPES

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COCONUT BREAD RECIPE: HOW TO MAKE IT - TASTE OF HOME



Coconut Bread Recipe: How to Make It - Taste of Home image

I've received many requests for this recipe. It's easy to make and just a little different from other quick breads I've tried.

Provided by Taste of Home

Total Time 01 hours 10 minutes

Prep Time 10 minutes

Cook Time 60 minutes

Yield 2 loaves.

Number Of Ingredients 11

2 cups sugar
3/4 cup vegetable oil
4 large eggs
2 teaspoons coconut extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup sweetened shredded coconut
1 cup chopped walnuts

Steps:

  • In a large bowl, combine the sugar, oil, eggs and extract. Combine the flour, baking powder, baking soda and salt; add to sugar mixture alternately with buttermilk, stirring just until moistened. Fold in coconut and walnuts. , Pour into two greased 8x4-in. loaf pans. Bake at 325° for 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes in pans before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

COCONUT BREAD RECIPE - FOOD.COM



Coconut Bread Recipe - Food.com image

Taken from Wholefoodsmarket .com and posted for ZWT. "This Honduran staple, known as "pan de coco," is like a plump dinner roll. It's delicious served alongside a meal of rice, beans and fried plantains. Or enjoy a roll simply with a cup of coffee in the morning or afternoon. This recipe was inspired by Euceria Bernandez, a baker and Whole Planet Foundation microcredit client." 'Rest' times for the bread are NOT included in prep/cook time.

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 8 rolls, 8 serving(s)

Number Of Ingredients 8

1/2 cup unsweetened finely grated coconut
2 tablespoons sugar
1 (1/4 ounce) package active dry yeast
1/2 cup warm water
3 1/2 cups flour, plus more for kneading
3/4 teaspoon salt
1 cup coconut milk
3 tablespoons butter or 3 tablespoons non-hydrogenated vegetable shortening, melted

Steps:

  • Put coconut, sugar, yeast and water into a small non-reactive bowl and stir briefly.
  • Set aside until mixture is swollen and bubbly, about 15 minutes.
  • Mix flour and salt together in a large bowl.
  • Add yeast mixture, coconut milk and butter; using your hands or a wooden spoon, stir until well combined.
  • Turn dough out onto a well-floured surface and knead, dusting with more flour as necessary, until soft and elastic, 5 to 6 minutes.
  • Form dough into a ball, dust generously all over with flour and transfer to a clean large bowl.
  • Cover bowl with a kitchen towel and set aside in a warm spot to let rise until doubled in size, about 1 1/2 hours.
  • Divide dough into 8 pieces and roll each into a ball.
  • Arrange balls of dough on a large greased baking sheet, spacing them 3 to 4 inches apart.
  • Set aside in a warm spot, uncovered, to let rise until doubled in size again, about 45 minutes.
  • Preheat oven to 350°F
  • Bake bread until deep golden brown and cooked through, 20 to 25 minutes. Serve warm or set aside to let cool to room temperature.

Nutrition Facts : Calories 419.6, FatContent 14.4, SaturatedFatContent 11.6, CholesterolContent 11.4, SodiumContent 273.4, CarbohydrateContent 66.2, FiberContent 2.7, SugarContent 22.7, ProteinContent 6.8

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