It was hearing "coconut bread" and I began to investigate. After seeing several recipes that filled me with interest and several tests, I fully approve and with infinite desire to share this delicious, easy and soft recipe to make these coconut buns. The result is extremely tender, thin-crusted, and truly delicious buns with a slight coconut flavour .

I did not know that coconut bread was typical of being served in some areas of the Caribbean. It is common for coconut bread to accompany some fish dishes, and in fact I can understand why it works perfectly: rice in many of these areas is made with coconut, and the same fish can also be roasted with coconut oil.

In any case, I choose to serve these rolls at any time, because they are really rich, and far from obtaining a bread with an intense coconut flavor, they result in a soft bite, perfect for both those who love its flavor and those who are not. very fans (Claudia's word!).

Today, they have been a great snack for the little ones: accompanied by chocolate they have been a perfect snack.

Claudia&Julia natural linen De Buyer and Bread basket baking mat .

Ingredients

• A sachet of dry baker's yeast (4.6 gr)
• 1 cup of coconut milk
• 3 tbsp melted coconut oil
• 1 tsp of salt
• 1 full tbsp brown sugar
• 1 full tbsp white sugar
• 1 cup of wheat flour
• 2 cups of strong flour
• 3/4 cup coconut flakes

*To measure the cups, you can either directly use the "1 cup" scoop from the Nordic Ware measuring set , or take a glass or cup from your crockery with a 220 ml capacity filled with water.

Preparation

1. Heat the coconut milk in a saucepan or in the microwave for a few degrees and add the dry yeast. Mix and let sit for a couple of minutes.

2. Mix the melted coconut oil with the sugars. Add the flours and salt and mix with the KitchenAid robot at low speed, with the paddle accessory.

3. Add the coconut milk with the yeast, mix and add the coconut flakes.

4. Change to the paddle accessory, with which you are going to knead at medium/high speed (velo. 6) for several minutes, with several rests in between. It is not a dough that requires a lot of work or kneading, you will see that it takes on a smooth and integrated texture soon.

5. If you see that it is very dry, add another teaspoon of coconut oil and knead a little more with the paddle accessory.

6. Let the dough rest in a warm place (see notes), until it practically doubles its volume. In three quarters of an hour or an hour you will see the dough rise.

KitchenAid Artisan food processor.

7. Remove, turn out onto a floured surface, divide into portions to taste with the help of a scraper (I have made 9 rolls of between 100 and 110 gr with this amount of dough, but you can make less if you want to make larger loaves, or bake a round coconut bread directly). Shape it, place it on a tray with a perforated mat , make a cut and cover them with film.

Set of 3 Küchenprofi dustpans and scrapers .

8. Covered, let them rest for another 20 minutes. After that time, sprinkle with grated coconut and place in the middle/lower part of the oven, preheated to 220ºC for 10 minutes. Then lower to 180 ºC and keep them about 15 minutes more.

De Buyer Baking Mat and Set of 3 Küchenprofi dustpans and scrapers .

9. When they look done, remove them from the oven and let them cool for a few minutes before enjoying. The wait will be difficult with the aroma that they give off, you have been warned.

De Buyer Baking Mat and Claudia&Julia natural linen bread basket.

Grades

• You will see that they are done quickly if you make the buns small. Don't get distracted or stray too far!
• I have not painted them, but you can do it, with liquid coconut oil or with beaten egg before applying the coconut on top.
• To let them rise, the oven is a very good place: heat the oven for 5 minutes at 50ºC, stop the oven and insert the bowl with the dough that has to rise inside. Cover the bowl with a damp cotton cloth so that the dough does not dry out, but the bowl will get a little warm and the dough will rise fabulously.
• Next time, I'll add a teaspoon of cinnamon and a bit of nutmeg, I think they'll be scared after they've tried them.

I hope you like them. If you dare to do them, let me know how they turned out for you.