Ni-Vanuatu Coconut Bread

Name: Ni-Vanuatu Coconut Bread
Yield: 8
Cuisine: Vanuatu
Ingredients: Plain flour — 400 g (3 1/4 cups); Grated coconut — 100 g (1 cup); Baking powder — 2 tsp; Sugar — 80 g (1/3 cup plus 1 tbsp); Salt — 1/2 tsp; Egg — 1; Coconut milk — 250 ml (1 cup); Butter, melted — 60 g (1/4 cup)

The Quirky Foodster Team

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Servings

Ingredients

Plain flour — 400 g (3 1/4 cups)
Grated coconut — 100 g (1 cup)
Baking powder — 2 tsp
Sugar — 80 g (1/3 cup plus 1 tbsp)
Salt — 1/2 tsp
Egg — 1
Coconut milk — 250 ml (1 cup)
Butter, melted — 60 g (1/4 cup)

Method

Preheat the oven to 180°C (350°F) and grease a loaf tin.
In a large bowl, combine the flour, grated coconut, baking powder, sugar and salt.
In a separate bowl, whisk together the egg, coconut milk and melted butter.
Pour the wet ingredients into the dry ingredients and stir until just combined, taking care not to overmix.
Pour the batter into the prepared loaf tin and smooth the top.
Bake for 45-50 minutes, until a skewer inserted into the centre comes out clean and the top is golden brown.
Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely before slicing.

Introduction: This simple, lightly sweetened bread infused with grated coconut and coconut milk is a popular home-baked treat across Vanuatu, often enjoyed for breakfast or as an afternoon snack alongside tea.

Cultural Background: This simple, lightly sweetened bread infused with grated coconut and coconut milk is a popular home-baked treat across Vanuatu, often enjoyed for breakfast or as an afternoon snack alongside tea.

Tips: Don't overmix the batter — a few lumps are fine and help keep the crumb tender. Test doneness with a skewer in the thickest part of the loaf. Serve warm or at room temperature with butter for the best flavour.

Variations: Add a handful of raisins for extra sweetness. Sprinkle extra grated coconut on top before baking for a decorative crust. Add a pinch of ground cinnamon to the batter for warmth. Vegetarian as written; a vegan version can use plant-based butter and a flax egg substitute.

Storage: Store wrapped at room temperature for up to 3 days, or freeze sliced for up to 2 months.

Reheating: Warm slices in a toaster or oven at 160°C (325°F) for 5 minutes to refresh.

FAQs:

Q: Can I use desiccated coconut instead of fresh?

A: Yes, desiccated coconut works well in this recipe and is often more convenient than fresh grated coconut.

Q: Can I make this bread without eggs?

A: A flax egg (1 tbsp ground flaxseed with 3 tbsp water) can be substituted, though the texture will be slightly denser.

Q: How should this bread be served?

A: Warm or at room temperature, plain or with a little butter, often alongside tea.