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“This Honduran staple, known as "pan de coco," is really 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. There's just enough of a nutty punch added to the rolls. This recipe was inspired by Euceria Bernandez, a baker and Whole Planet Foundation microcredit client. I found unsweetened shredded coconut at Walmart in the frozen section. Prep time is rising time.”
READY IN:
2hrs 20mins
YIELD:
8 rolls
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Preheat oven to 350°F Bake bread until deep golden brown and cooked through, 20 to 25 minutes.
  6. Serve warm or set aside to let cool to room temperature.

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