A savory bread with coconut milk?

Question

Last time we were in New Orleans, my husband's grandmother made this bread with coconut milk in it. It wasn't sweet, it was savory, she made the dough into rolls, not a loaf. She doesn't speak english so she called it "pan de coco" which is "coconut bread" Does anyone have the recipe for something like this.

It might be Honduran, like her, and she split the rolls and spread them with butter and avocado.

Answer 1

I think I found what you're looking for!

Pan de Coco

(Coconut Bread)



This Honduran staple, which is somewhat like a plump dinner roll, is delicious served alongside a meal of rice, beans and fried plantains. Or enjoy a roll simply with a cup of coffee in the morning or afternoon.

Makes 8

1/2 cup unsweetened finely grated coconut

2 tablespoons sugar

1 (1/4-ounce) package active dry yeast

1/2 cup warm water

3 1/2 cups flour

3/4 teaspoon salt

1 cup coconut milk

3 tablespoons butter or vegetable shortening, melted

Put coconut, sugar, yeast and water into a small non-reactive bowl and stir briefly. Set aside until mixture is swollen and bubbly, about 15 minutes.

Mix flour and salt together in a large bowl. Add yeast mixture, coconut milk and butter. Using your hands or a wooden spoon, stir until well combined.

Turn dough out onto a well-floured surface and knead, dusting with more flour as necessary, until soft and elastic, 5 to 6 minutes. Form dough into a ball, dust generously all over with flour and transfer to a clean large bowl. Cover bowl with a kitchen towel and set aside in a warm spot to let rise until doubled in size, about 1 1/2 hours.

Divide dough into 8 pieces and roll each into a ball. Arrange balls of dough on a large greased baking sheet, spacing them 3 to 4 inches apart. Set aside in a warm spot, uncovered, to let rise until doubled in size again, about 45 minutes.

Preheat oven to 350°F. Bake bread until deep golden brown and cooked through, 20 to 25 minutes. Serve warm or set aside to let cool to room temperature.

Answer 2

If you have a bread machine to mix with, I would just substitute all or most of the liquid called for with coconut milk and add the herbs she no doubt put in it. That is in the basic machine bread dough recipes.

go to http://www.recipezaar.com or http://www.bettycrocker.com and find a good basic recipe for your bread and make the necessary subs. Also note that she most likely used either butter or lard for the fats in this recipe rather than the American idiocy of olive or other veggie oils.

I will see if I can get some coconut milk and try to make this bread next week. Sounds heavenly!