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Pan de Coco Recipe | |
Bread | |
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Ingredients:
2 pkgs, active dry yeast2 tsp. sugar 1/2 cup warm water 5-5-1/2 cups flour 1/2 cup shortening 1 13 oz. can of warm or room temperature coconut milk (2 cups fresh coconut milk) 1 tsp. salt 2 Tbsp. pure coconut oil (available in, of all places, health food stores
Directions:
Mix together the first three ingredients and let sit in warm spot for 10-15 minutes until bubbly and almost doubled in size. In a large bowl mix five cups of flour and salt. Make a well in the center and pour in yeast mixture and shortening. Mix with hands. Add coconut milk and mix. Add more flour if too wet and sticking to your fingers. A dough that is moist and on the wet side is desired. Pour out onto cleared counter top and knead gently 3 or 4 minutes. Add coconut oil. Knead another 4-5 minutes until smooth. Let rest 45 minutes in a warm spot or until doubled in size (this will largely depend on the temperature of your room). Cut into about 24 small rounds 2" in diameter. Shape and place onto a cookie sheet. Let rise another 45 minutes and then bake at 375 for 20-25 minutes. They are ready when tops are browned. Best served fresh and warm! Pan de Coco is a delicious coconut bread that originated among the Garifuna people (a cultural mix of West Indies Indians and Africans) who inhabit the coasts of Belize and Honduras. The Garifuna were escaped slaves off a boat from Africa who originally lived on the island of St. Vincent. Their recipes are unwritten and mostly passed down orally from mother to daughter. This recipe was taught to me by a Garifuna woman on the Hunting Cay in Belize. Pan de Coco has the appearance of dinner rolls.
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