These moist, fluffy, spongy coconut bread rolls with yeast are a marvelous way to start your day, or serve alongside any meal.

– 1 teaspoon instant yeast, make sure it is fresh – ¼ cup lukewarm water, about body temperature – 1 teaspoon sugar (white, granulated) – 2¾ cup all-purpose flour, sifted (plus extra flour to work the dough) – 1 cup unsweetened coconut milk – 1 teaspoon salt – ½ cup dry coconut flakes for garnish (optional) – 1 large egg


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.

Step 1:

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.

Step 2:

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).

Step 3:

Pour the doubled dough on a floured surface and knead lightly to remove the excess bubbles (no more than a minute).

Step 4:

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.

Step 5:

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].

Step 6:

Make an egg wash by stirring the egg with a wire whisk. Paint the bread with eggwash. Cover the top with the coconut flakes.

Step 7:

Bake bread for 20 to 25 minutes (it should be a light golden brown outside). Remove from the oven and serve warm.

Step 8:

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