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Breakfast

Pan de Coco con Café

The Quirky Foodster Team

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20 minutes
Prep
25 minutes
Cook
6
Servings

Ingredients

  • 400g (3 1/4 cups) plain flour
  • 150ml (2/3 cup) coconut milk
  • 60g (1/4 cup) sugar
  • 7g (2 1/4 tsp) instant yeast
  • 50g (3 1/2 tbsp) butter, softened
  • 1 large egg
  • 1/2 tsp salt
  • 50g (1/2 cup) desiccated coconut

Method

  1. Warm the coconut milk to lukewarm and stir in the yeast and 1 tsp of the sugar. Leave for 10 minutes until foamy.
  2. In a large bowl, combine the flour, remaining sugar and salt. Make a well and add the egg, butter and yeast mixture.
  3. Mix and knead for 8–10 minutes until smooth and elastic. Cover and prove for 1 hour until doubled.
  4. Knock back the dough, divide into 8 rolls, and place on a lined tray. Sprinkle with desiccated coconut.
  5. Cover and prove for a further 20 minutes, then bake at 190°C (375°F) for 20–25 minutes until golden.
  6. Cool slightly on a wire rack and serve warm with strong black coffee.

Introduction: A soft, lightly sweet coconut bread roll found across the coastal towns of Bioko and Rio Muni, reflecting both the abundance of coconut palms along the Gulf of Guinea coast and the Spanish habit of starting the day with bread and coffee.

Cultural Background: A soft, lightly sweet coconut bread roll found across the coastal towns of Bioko and Rio Muni, reflecting both the abundance of coconut palms along the Gulf of Guinea coast and the Spanish habit of starting the day with bread and coffee. Bakeries in Malabo sell these rolls warm each morning alongside strong, sweet coffee grown on Bioko’s volcanic slopes.

Storage: Keeps in an airtight container at room temperature for 2 days.

Reheating: Warm in a 150°C (300°F) oven for 5 minutes, or briefly in a toaster oven.

Tips: Brush rolls with a little extra coconut milk before baking for a shinier crust. Dough can be made the night before and proved slowly in the fridge.

Variations: Add a handful of raisins for a sweeter breakfast bread. Swap coconut milk for evaporated milk for a richer, Spanish-leaning version. Naturally vegetarian; for a vegan version replace butter with coconut oil and use a flax egg.

Nutrition: Per roll: 240 kcal, 6g protein, 34g carbohydrate, 9g fat, 2g fibre

FAQs:

Q: Can I use fresh coconut instead of desiccated?
A: Yes — freshly grated coconut works well and gives a moister topping; use about the same weight.

Q: Why didn’t my dough rise?
A: Check the coconut milk wasn’t too hot, which kills the yeast; it should feel lukewarm to the touch.

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