Breads
Gambian Coconut Bread (Bread Coco)
The Quirky Foodster Team
Ingredients
- 500 g (4 cups) plain flour
- 10 g (2 tsp) instant yeast
- 80 g (1/3 cup) sugar
- 1 tsp salt
- 200 ml (3/4 cup plus 1 tbsp) coconut milk, warmed
- 100 ml (1/3 cup plus 1 tbsp) warm water
- 50 g (1/2 cup) desiccated coconut
- 40 g (3 tbsp) butter, softened
Method
- Combine the flour, yeast, sugar and salt in a large bowl.
- Add the warm coconut milk and water, and knead for 10 minutes until a soft dough forms.
- Knead in the softened butter and desiccated coconut until evenly distributed.
- Cover and leave to rise for 1 hour, or until doubled.
- Shape the dough and place in a greased loaf tin, then prove for a further 30 minutes.
- Preheat the oven to 190°C (375°F) and bake for 30-35 minutes until golden and a skewer comes out clean.
Introduction: A softly sweetened coconut bread found in Gambian bakeries, reflecting coastal access to coconuts and a taste for lightly sweet baked goods enjoyed with afternoon tea.
Cultural Background: A softly sweetened coconut bread found in Gambian bakeries, reflecting coastal access to coconuts and a taste for lightly sweet baked goods enjoyed with afternoon tea.
Tips: Warm the coconut milk gently; if too hot, it can kill the yeast. Cover the loaf loosely with foil if it browns too quickly during baking.
Variations: Add a handful of raisins for extra sweetness. Brush the top with a little extra coconut milk before baking for a glossy crust.
Storage: Store wrapped at room temperature for up to 3 days, or refrigerate for up to a week.
Reheating: Warm slices in a toaster or oven at 160°C (325°F) for a few minutes.
Nutrition: Approx. 260 kcal, 5g protein, 8g fat, 42g carbohydrate per slice.
FAQs:
Q: Is Gambian coconut bread very sweet?
A: It is only mildly sweet, closer to a soft breakfast bread than a cake.
Q: Can I use fresh grated coconut instead of desiccated?
A: Yes, fresh grated coconut works well and gives a slightly moister crumb.
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