Pan De Coco (honduran Coconut Bread)
Pan de Coco, or Honduran Coconut Bread, is a delicious sweet bread that is popular in Honduras. It is made with coconut milk and shredded coconut, giving it a rich and tropical flavor.
Ingredients
- 3 cups all-purpose flour
- 1 package (2 1/4 tsp) active dry yeast
- 1/2 cup sugar
- 1/2 tsp salt
- 1 cup coconut milk
- 1/4 cup water
- 1/4 cup butter, melted
- 1 cup shredded coconut
Instructions
- In a large bowl, combine 2 cups of flour, yeast, sugar, and salt.
- In a saucepan, heat the coconut milk, water, and butter until warm (120-130°F).
- Add the warm liquid to the flour mixture and beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes.
- Stir in the shredded coconut and enough remaining flour to form a soft dough.
- Turn the dough onto a floured surface and knead until smooth and elastic, about 6-8 minutes.
- Place the dough in a greased bowl, cover, and let it rise in a warm place until doubled, about 1 hour.
- Punch the dough down and divide it in half. Shape each portion into a round loaf and place on a greased baking sheet.
- Cover and let rise until doubled, about 30 minutes.
- Bake at 375°F for 25-30 minutes or until golden brown.
- Remove from the baking sheet and let cool on a wire rack.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 25g
- Protein
- 3g
- Fat
- 10g
Supplies
Large mixing bowl Saucepan Baking sheet Wire rack
Tools
Mixer Oven
Serving suggestions
Pan de Coco is best served warm with a cup of coffee or hot chocolate.
Tips & tricks
For added flavor, you can toast the shredded coconut before adding it to the dough.
Cost
$8