Portions: 12 rolls Calories: 172kcal |
I am a very big fan of coconut, and can't seem to find enough ways to use it in the kitchen, so you'll understand why I love this coconut bread recipe so much. These moist, fluffy, spongy coconut bread rolls with yeast are a marvelous way to start your day, or serve alongside any meal.
By - Revised . Original May 17, 2011.
Easy Coconut Bread Rolls [Video+Recipe].
Why we ❤️ it
- Coconut lovers rejoice and learn how to make coconut bread. This Caribbean coconut bread recipe inspired by traditional Dominican pan de coco is a great start to bread making for beginners.
- Make soft, melt-in-your-mouth rolls that are perfect for a tropical-inspired breakfast or light dinner.
- This will become a new favorite that tastes delicious on its own with butter or jam. Of course, you are free to experiment with other ways to serve it.
- This coconut bread tastes like a regular bread roll, but with a slight coconut flavor that is not overwhelming. It will taste a bit more coconutty if you sprinkle dry coconut on it before baking.
Easy Coconut Bread Rolls [Video+Recipe]
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Utensils and tools
Ingredients
- 1 teaspoon instant yeast
- ¼ cup lukewarm water
- 1 teaspoon sugar (white, granulated)
- 2¾ cup all-purpose flour, , sifted (more to work the dough)
- 1 cup coconut milk
- 1 teaspoon salt
- ½ cup coconut flakes, (optional)
- 1 egg, (medium)
Video
Preparation
1. Combine yeast
Mix yeast, ⅓ cup lukewarm water, and sugar. Stir to dissolve the yeast.Cover with a clean, dark cloth for 10 minutes. After this the mix should be foamy on top, otherwise, your yeast is dead, and you need to get fresh yeast.
2. Kneading the dough
In the mixer bowl mix flour, coconut milk, salt, and the yeast mixture. Knead for 10 minutes using the hook attachment.You can also knead by hand in a bowl.
3. Covering the dough
- Remove the hook and cover the bowl a clean cloth until it doubles in volume (it may take 45 to 70 mins depending on a number of things, including ambient temperature and humidity).
4. Rest the dough
- Pour the doubled dough on a floured surface and knead lightly to remove the excess bubbles (no more than a minute).
5. Divide the dough
- Divide the dough into 12 portions and make it into balls, sprinkle flour as it becomes necessary to prevent it from sticking too much to your hands and working surface. Sprinkle some flour on a bread roll baking sheet and place the balls on it.
6. Rest the bread rolls
- Let the balls rest covered with a clean cloth until they almost double in size (30 to 45 mins).In the meantime heat oven to 300ºF [150ºC].
7. Paint the eggwash
- Make an egg wash by stirring the egg with a wire whisk. Paint the bread with eggwash. Cover the top with the coconut flakes.
8. Bake
- Bake bread for 20 to 25 minutes (it should be a light golden brown outside). Remove from the oven and serve warm.
Notes and tips
- Yeast: Something important to remember is that the success of this recipe depends on the quality and freshness of the yeast. Make sure you have fresh, good-quality yeast.
- Storing yeast: Over a year ago I bought a brick of instant yeast online, and I keep it refrigerated. It is still as good today as the first day.
- Measuring: Measure the flour and ingredients carefully.
- More tips: Don't miss my best bread-making tips for extra help, and flour measuring and conversion.
Serving suggestions
You can also garnish it with lemon wedges, or add some pomegranate seeds to it for extra fanciness.
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Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
How would you do the yeast if you use rapid rise yeast instead of instant?
Hi Heather, I have not tested it with rapid rise yeast, so I am not sure about the result. Sorry about that.
Hello! What type of coconut milk do these require: canned (thick) or the coconut milk alternative from a carton? Thanks!
Canned unsugared coconut milk (the thick one with a lot of fat).
Can you use coconut flour instead of ap flour??
Hi Marsha, coconut flour won't work for this recipe because it lacks gluten which is needed for creating bubbles, and the carbs needed to feed the yeast. 🙁
These are delicious! And they taste like Coco bread! Who knew itd be so simple?!?!? Btw.....I usually bake desserts, and have only made banana bread before. Thank you for this recipe and helping me to break away from my fear of baking yeast bread.
Great that you liked it. 🙂
I just took them out of the oven and they are delicious!! This recipe was so simple, thank you so much for sharing it.
it looks good going to try it this weekend,Vivi
Tia,
These sound so good, but I don't eat wheat... Do you think this recipe would work with coconut flour?
Thanks in advance,
La Dominicana en Chicago