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Homemade coconut bread

40 minutos min
5 units
Hard
Homemade coconut bread
Soya Canola Oil
Soya Canola Oil

Ingredients

  • ¾ cup milk (190 ml)
  • ¾ cup coconut milk (190 ml)
  • 1 egg
  • ½ tablespoon dry instant yeast (6 g)
  • 3 tablespoons sugar (40 g)
  • 1 tablespoon powdered milk (8 g)
  • 2 tablespoons of Soya Canola Oil (30 ml)
  • 1 packet of unsweetened shredded coconut (100 g)
  • ½ tablespoon salt (8 g)
  • 5 cups wheat flour (600 g)
  • 1 egg yolk for brushing
  • 1 can of condensed milk


To finish

  • ½ cup condensed milk (125 ml)
  • ½ cup unsweetened shredded coconut (50 g)

Preparation Method

  1. Add the milk, coconut milk, egg, yeast, sugar, powdered milk, Canola Soya Oil
    and grated coconut.
  2. Gradually add the flour and salt.
  3. Knead for 10 to 15 minutes on a floured worktop.
  4. Bake covered with a damp cloth for 1 hour or until doubled in volume.
  5. Divide the dough into 5 balls of 240 g each.
  6. Fold the dough into a cylinder, fold in half and twist to form a simple braid.
  7. Place on a 32 cm baking sheet, leaving a space between them.
  8. Leave to ferment for another 45 minutes or until doubled in volume.
  9. Brush the yolk with a little water over the bread.
  10. Bake in a preheated oven at 170°C for 30 minutes or until golden brown.

To finish

  1. Spread a thin layer of condensed milk
  2. Finish by sprinkling the grated coconut on top.

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