Why Make This Recipe
There’s something incredibly heartwarming about the smell of fresh bread baking in your home. This Coconut Bread recipe is not only quick and easy to make, but it also fills your kitchen with a delightful aroma that reminds you of sunny days. If you’re a fan of coconut or just looking for a new bread recipe to try, this is perfect for you! The combination of soft, fluffy bread with a sweet coconut filling makes for a truly irresistible treat. Plus, it’s a fantastic recipe to share with friends and family—everyone will love it!
How to Make Coconut Bread
Ingredients:
- 4 cups all-purpose flour
- 3/4 cup sugar
- 1/4 ounce instant dry yeast
- 1 1/4 cups lukewarm milk
- 1/2 cup vegetable oil
- 1/2 teaspoon salt
- 2 cups desiccated coconut
- 3/4 cup brown sugar, unpacked
- 1 cup coconut milk
- 1 cup water
- 3 tablespoons butter
- 1/2 tablespoon vanilla extract
- 1 tablespoon flour, dissolved in 1/4 cup milk
- 1 egg, beaten
- 1 tablespoon water
{image_template}
Directions:
- In a large bowl, sift together the flour and sugar.
- Add the instant dry yeast and mix well.
- Pour in the lukewarm milk, vegetable oil, and salt. Using a wooden spoon or spatula, mix until a dough forms.
- Turn the dough out onto a flat surface and knead for about 5 minutes. Avoid adding more flour, as this could make the bread too dense. If the dough is sticky, oil your hands to prevent it from sticking. If it’s too dry, add a bit of oil.
- Place the dough in a greased bowl and cover it with plastic wrap or a clean kitchen towel. Let it rise for 30 minutes to an hour, or until it has nearly doubled in size.
- Meanwhile, prepare the filling by combining desiccated coconut, brown sugar, coconut milk, water, butter, and vanilla extract in a pan. Heat over low until simmering.
- Cook until the liquid is mostly absorbed. If you’d like a stickier filling, add the dissolved flour after most of the liquid has evaporated. Stir regularly until thick and sticky.
- Remove the filling from heat and let it cool slightly.
- Gently deflate the dough, then tip it onto a flat surface. Roll into a log and cut it in half. Then, take each half and cut it into two pieces. Divide each piece into 6 equal parts, giving you a total of 24 pieces.
- Cover the pieces with a kitchen towel and let them rest for 3-5 minutes.
- Flatten each piece of dough with your hand. In the center, place about 1 tablespoon of the coconut filling. Pinch the corners together to fully enclose the filling.
- Arrange the filled dough seam-side down on a baking sheet, leaving about an inch between each piece.
- Using a fork, poke small holes in the center of each filled dough. Cover with a clean kitchen towel and let them rest for another 20-30 minutes.
- Bake in a preheated oven at 340°F (170°C) for 10 minutes. Remove from the oven and brush the tops with the beaten egg. Return to the oven and bake for another 5 minutes or until golden brown.
How to Serve Coconut Bread
Serve your warm Coconut Bread fresh out of the oven, perhaps with a nice cup of tea or coffee. You can slice it into pieces for a breakfast treat or enjoy it as an afternoon snack. It’s also great for sharing at gatherings—just keep it warm and watch how quickly it disappears!
How to Store Coconut Bread
If you have any leftovers (which is a big if!), store the Coconut Bread in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze the bread. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. When you’re ready to enjoy it again, simply thaw and reheat in the oven.
Tips to Make Coconut Bread
- Knead the dough gently to keep it fluffy. Over-kneading can lead to denser bread.
- Don’t rush the rising time! Patience is key here for achieving the perfect texture.
- Experiment with the filling; you can add nuts or dried fruit for an extra twist!
Variations
Feel free to switch up the fillings! You could try adding chocolate chips for a sweeter twist or different flavor extracts to match your tastes.
FAQs
1. Can I use all whole wheat flour?
Yes, you can replace some or all of the all-purpose flour with whole wheat flour. Just keep in mind that the texture may be denser, so you might need to adjust the liquid slightly.
2. How do I know when the bread is done baking?
The bread should be golden brown on top, and if you tap it on the bottom, it should sound hollow.
3. Can I make this bread ahead of time?
Absolutely! You can prepare the dough and filling ahead of time and store them separately in the fridge. Just allow the dough to come to room temperature before shaping and baking.
Coconut Bread
Ingredients
Method
- In a large bowl, sift together the flour and sugar.
- Add the instant dry yeast and mix well.
- Pour in the lukewarm milk, vegetable oil, and salt. Using a wooden spoon or spatula, mix until a dough forms.
- Turn the dough out onto a flat surface and knead for about 5 minutes. Avoid adding more flour, as this could make the bread too dense.
- If the dough is sticky, oil your hands to prevent it from sticking. If it’s too dry, add a bit of oil.
- Place the dough in a greased bowl and cover it with plastic wrap or a clean kitchen towel. Let it rise for 30 minutes to an hour, or until it has nearly doubled in size.
- Prepare the filling by combining desiccated coconut, brown sugar, coconut milk, water, butter, and vanilla extract in a pan. Heat over low until simmering.
- Cook until the liquid is mostly absorbed. If you’d like a stickier filling, add the dissolved flour after most of the liquid has evaporated. Stir regularly until thick and sticky.
- Remove the filling from heat and let it cool slightly.
- Gently deflate the dough, then tip it onto a flat surface. Roll into a log and cut it in half.
- Take each half and cut it into two pieces. Divide each piece into 6 equal parts, giving you a total of 24 pieces.
- Cover the pieces with a kitchen towel and let them rest for 3-5 minutes.
- Flatten each piece of dough with your hand. In the center, place about 1 tablespoon of the coconut filling. Pinch the corners together to fully enclose the filling.
- Arrange the filled dough seam-side down on a baking sheet, leaving about an inch between each piece.
- Using a fork, poke small holes in the center of each filled dough. Cover with a clean kitchen towel and let them rest for another 20-30 minutes.
- Bake in a preheated oven at 340°F (170°C) for 10 minutes.
- Remove from the oven and brush the tops with the beaten egg. Return to the oven and bake for another 5 minutes or until golden brown.