Pan de Coco (Honduran Coconut Bread)

 

Pan de coco is a dairy free coconut bread from Honduras.Often shaped as rolls, they are at home alongside a meal or alone as a snack. 

PREP TIME20 minutes

RESTING TIME2 hours 30 minutes

COOK TIME25 minutes

TOTAL TIME3 hours 15 minutes

Ingredients

• 1/4 cup warm water (80-90F)
• 1 teaspoon sugar
• 2 1/4 teaspoons active dry yeast
• 3 1/4 cup all-purpose flour
• 1/4 cup sugar
• 2 teaspoons salt
• 1 cup coconut milk
• 2 tablespoons coconut oil

Instructions

1. Dissolve the yeast in 1/4 cup of warm water and 1 teaspoon of sugar. Stir and set aside for 5 minutes.
2. In a large mixing bowl, place the flour, sugar, salt, coconut milk, coconut oil, and yeast mixture.
3. Attach the bowl and the dough hook to your stand mixer. Mix at the lowest speed for 2 minutes, or until the dough clings to the hook and clears the sides of the bowl. You might need to help it along once or twice by pushing the flour down the sides of the bowl with a rubber spatula. (If mixing by hand, use the instructions in the article above.)
4. Knead at this same speed for another 5 minutes until the dough is smooth and elastic. It will be sticky to touch.
5. Lightly grease a large bowl, place the dough in it and turn the dough over once to grease the top. Cover with a towel and keep warm until the dough doubles, about 1 to 2 hours.
6. Place the dough on a floured surface and divide into 12 equal portions. Roll each portion between the palm of your hands and shape into rolls.
7. Grease a 9×13 inch baking pan or two 9-inch square or round baking pans. Arrange rolls in prepared baking pan, cover with a towel and let them rise for 30 minutes.
8. Preheat oven to 375F. Bake for 20-25 minutes or until golden brown on top.
9. Let them cool in the pan for 5 minutes before removing.

Notes

I used melted butter to brush the tops after baking, but this step is not a traditional one.

Nutrition Information:

 

YIELD:

 12 

SERVING SIZE:

 1 roll
Amount Per Serving: CALORIES: 200