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Breads

Pan de Coco Hondureño

The Quirky Foodster Team

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Ingredients

  • 500 g (4 cups) all-purpose flour
  • 10 g (2 tsp) instant yeast
  • 80 g (1/3 cup) sugar
  • 5 g (1 tsp) salt
  • 240 ml (1 cup) coconut milk, warmed
  • 60 ml (1/4 cup) melted butter
  • 60 g (1/2 cup) shredded coconut

Method

  1. Whisk flour, yeast, sugar and salt together in a large bowl.
  2. Add warm coconut milk and melted butter, and mix into a soft dough.
  3. Knead for 8-10 minutes until smooth and elastic, then fold in the shredded coconut.
  4. Cover and let rise in a warm place for 1 hour, or until doubled.
  5. Shape into small rolls, place on a baking tray, and let rise a further 20 minutes.
  6. Bake at 180°C (350°F) for 20-25 minutes until golden brown.

Introduction: A soft, subtly sweet coconut bread rooted in Honduras' Garifuna and Caribbean coastal communities, especially around La Ceiba, Trujillo and the Bay Islands.

Cultural Background: A soft, subtly sweet coconut bread rooted in Honduras' Garifuna and Caribbean coastal communities, especially around La Ceiba, Trujillo and the Bay Islands. Coconut milk enriches the dough, giving the bread a tender crumb and gentle tropical aroma reflective of Honduras' Afro-Caribbean heritage.

Tips: Warm the coconut milk gently before mixing to help the yeast activate quickly and evenly.

Variations: Brush the tops with a little extra coconut milk and sugar before baking for a shinier, sweeter crust.

Storage: Store in an airtight container at room temperature for up to 3 days.

Reheating: Warm briefly in a 150°C (300°F) oven for 5 minutes to refresh.

Nutrition: Approx. 210 kcal, 5 g protein, 7 g fat, 32 g carbohydrate per roll.

FAQs:

Q: Can I use canned coconut milk?

A: Yes, full-fat canned coconut milk works well and gives the richest flavor.

Q: Can this dough be made by hand without a mixer?

A: Yes, it comes together easily with hand kneading in about 8-10 minutes.

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