Falaoa Niu (Coconut Bread)

Name: Falaoa Niu (Coconut Bread)
Yield: 6
Cuisine: Tokelau
Ingredients: Plain flour, plus extra for dusting — 500 g (4 cups); Instant yeast — 7 g (2 1/4 tsp); Sugar — 60 g (1/3 cup); Salt — 1 tsp; Warm coconut milk — 250 ml (1 cup); Large egg — 1; Melted butter or coconut oil — 2 tbsp (30 ml); Grated coconut (fresh or desiccated) — 100 g (1 cup)

The Quirky Foodster Team

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Servings

Ingredients

Plain flour, plus extra for dusting — 500 g (4 cups)
Instant yeast — 7 g (2 1/4 tsp)
Sugar — 60 g (1/3 cup)
Salt — 1 tsp
Warm coconut milk — 250 ml (1 cup)
Large egg — 1
Melted butter or coconut oil — 2 tbsp (30 ml)
Grated coconut (fresh or desiccated) — 100 g (1 cup)

Method

Mix the flour, yeast, sugar and salt in a large bowl.
Add the warm coconut milk, egg and melted butter, and mix into a rough dough.
Knead for 8–10 minutes until smooth and elastic, then knead in the grated coconut until evenly distributed.
Place in an oiled bowl, cover, and let rise in a warm place for about 1 hour, until doubled.
Punch down the dough and shape into a loaf, placing it in a greased loaf tin.
Cover loosely and let rise for a further 25–30 minutes.
Bake at 180°C (350°F) for 30–35 minutes, until deep golden brown and hollow-sounding when tapped.
Cool on a wire rack for at least 15 minutes before slicing.

Introduction: Coconut bread is one of the most popular baked goods across Tokelau, a soft, subtly sweet loaf enriched
with grated coconut and coconut milk, reflecting the central place of coconut in nearly every part of the
islands' cooking and daily life.

Cultural Background: Coconut bread is one of the most popular baked goods across Tokelau, a soft, subtly sweet loaf enriched
with grated coconut and coconut milk, reflecting the central place of coconut in nearly every part of the
islands' cooking and daily life.

Tips: Kneading the coconut in evenly gives a consistent flavour and texture throughout the loaf. Cover the bread loosely while it does its final rise to prevent the surface from drying out.

Variations: Add a handful of raisins or chopped dried fruit to the dough. Brush the top with a little coconut milk before baking for extra sheen. Naturally vegetarian.

Storage: Store wrapped at room temperature for up to 2 days, or freeze for up to a month.

Reheating: Warm slices in a 180°C (350°F) oven for 5 minutes, or toast individual slices.

FAQs:

Q: Can I use fresh grated coconut instead of desiccated?

A: Yes, fresh grated coconut gives excellent flavour and moisture; just be aware the dough may be slightly wetter.

Q: What's it eaten with?

A: It's delicious on its own, or with a little butter, and pairs well with a cup of tea.

Q: Can I make it without egg?

A: Yes, replace the egg with a little extra coconut milk for a simpler, egg-free version.