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Coconut Bread

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“Taken from Wholefoodsmarket .com and posted for ZWT. "This Honduran staple, known as "pan de coco," is like a plump dinner roll. It's 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. This recipe was inspired by Euceria Bernandez, a baker and Whole Planet Foundation microcredit client." 'Rest' times for the bread are NOT included in prep/cook time.”
8 rolls

Ingredients Nutrition


  1. Put coconut, sugar, yeast and water into a small non-reactive bowl and stir briefly.
  2. Set aside until mixture is swollen and bubbly, about 15 minutes.
  3. Mix flour and salt together in a large bowl.
  4. Add yeast mixture, coconut milk and butter; using your hands or a wooden spoon, stir until well combined.
  5. Turn dough out onto a well-floured surface and knead, dusting with more flour as necessary, until soft and elastic, 5 to 6 minutes.
  6. Form dough into a ball, dust generously all over with flour and transfer to a clean large bowl.
  7. 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.
  8. Divide dough into 8 pieces and roll each into a ball.
  9. Arrange balls of dough on a large greased baking sheet, spacing them 3 to 4 inches apart.
  10. Set aside in a warm spot, uncovered, to let rise until doubled in size again, about 45 minutes.
  11. Preheat oven to 350°F
  12. Bake bread until deep golden brown and cooked through, 20 to 25 minutes. Serve warm or set aside to let cool to room temperature.

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