Solomon Islands Coconut Bread

Name: Solomon Islands Coconut Bread
Yield: 4
Cuisine: Solomon Islands
Ingredients: Plain flour — 3 cups; Grated fresh coconut — 1 cup; Coconut milk — 1 cup; Sugar — 1/2 cup; Baking powder — 2 tsp; Salt — 1/2 tsp; Coconut oil, melted — 2 tbsp

The Quirky Foodster Team

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Servings

Ingredients

Plain flour — 3 cups
Grated fresh coconut — 1 cup
Coconut milk — 1 cup
Sugar — 1/2 cup
Baking powder — 2 tsp
Salt — 1/2 tsp
Coconut oil, melted — 2 tbsp

Method

Preheat the oven to 180°C and grease a loaf tin.
In a large bowl, combine the flour, grated coconut, sugar, baking powder, and salt.
Stir in the coconut milk and melted coconut oil until a soft dough forms.
Pour the batter into the prepared loaf tin and smooth the top.
Bake for 40 to 45 minutes, until a skewer inserted in the centre comes out clean.

Introduction: A lightly sweet loaf enriched with grated coconut and coconut milk, often baked for church gatherings and shared over tea.

Cultural Background: A lightly sweet loaf enriched with grated coconut and coconut milk, often baked for church gatherings and shared over tea.

Tips: Test with a skewer a few minutes before the suggested time, as ovens vary; the skewer should come out clean.

Variations: This bread is naturally vegetarian and vegan as written.

Storage: Store wrapped at room temperature for up to 3 days, or refrigerate for up to a week.

Reheating: Warm slices briefly in a toaster or oven for a freshly baked feel.

Nutrition: Approx. per serving: 290 kcal, 5 g protein, 12 g fat, 42 g carbohydrates, 3 g fibre.

FAQs:

Q: Can I use desiccated coconut instead of fresh?

A: Yes, though fresh grated coconut gives a moister crumb; soften desiccated coconut in a little warm milk first.

Q: How should this bread be stored?

A: Wrap it tightly and store at room temperature for a few days, or refrigerate for longer freshness.