Coconut Bread II

Coconut Bread II Recipe from Honduras

Region / culture: Honduras | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 12

Introduction

Coconut Bread II is a delicious and unique bread recipe that incorporates the tropical flavor of coconut. This recipe is perfect for those who love coconut and are looking for a new twist on traditional bread recipes.

History

Coconut bread has its origins in the Caribbean, where coconut is a staple ingredient in many dishes. This particular recipe has been passed down through generations and has been adapted to suit modern tastes.

Ingredients

2 oz (57 g) of margarine
6 oz (170 g) of raw cane sugar
10 oz (283 g) of wholemeal flour
2 tsp of baking powder
0.5 tsp of ground cinnamon
6 oz (170 g) of freshly moist big juicy grated coconut
0.5 pt (237 ml) of soy milk

How to prepare

Cream the margarine and raw cane sugar until well blended.
Sift the flour, baking powder, and ground cinnamon in a separate bowl.
Stir in the grated coconut.
Add the dry ingredients alternately with the soy milk to the creamed mixture, mixing thoroughly until a thick dough-like consistency is achieved.
Divide the mixture and shape it into buns using floured hands.
Place the buns on a greased baking sheet, ensuring they are well spaced apart, and bake in a preheated oven at 180° until they have risen and turned brown.

Variations

Add chopped nuts or dried fruit for added texture and flavor.
Substitute coconut milk for soy milk for a richer coconut flavor.

Cooking Tips & Tricks

Make sure to use freshly grated coconut for the best flavor.

- Be sure to cream the margarine and sugar well to ensure a light and fluffy texture.

- Do not overmix the dough, as this can result in a tough bread.

Serving Suggestions

Coconut Bread II is delicious on its own or served with a spread of butter or jam.

Cooking Techniques

Baking

Ingredient Substitutions

Butter can be used in place of margarine.

- Regular milk can be used in place of soy milk.

Make Ahead Tips

Coconut Bread II can be made ahead of time and stored in an airtight container for up to 3 days.

Presentation Ideas

Serve Coconut Bread II on a platter with fresh fruit for a beautiful and delicious presentation.

Pairing Recommendations

Coconut Bread II pairs well with a cup of hot tea or coffee.

Storage and Reheating Instructions

Store Coconut Bread II in an airtight container at room temperature. To reheat, simply place in a toaster oven or microwave until warm.

Nutrition Information

Calories per serving

Each serving of Coconut Bread II contains approximately 250 calories.

Carbohydrates

Each serving of Coconut Bread II contains approximately 30 grams of carbohydrates.

Fats

Each serving of Coconut Bread II contains approximately 10 grams of fat.

Proteins

Each serving of Coconut Bread II contains approximately 5 grams of protein.

Vitamins and minerals

Coconut Bread II is a good source of iron and fiber.

Alergens

This recipe contains soy and wheat allergens.

Summary

Coconut Bread II is a delicious and nutritious bread recipe that is perfect for those looking for a tropical twist on traditional bread recipes.

Summary

Coconut Bread II is a delicious and unique bread recipe that is perfect for those who love coconut. With its tropical flavor and fluffy texture, this bread is sure to become a new favorite in your household.

How did I get this recipe?

I remember the joy I felt when I first discovered this recipe for Coconut Bread II. It was a warm summer day, and I was visiting my dear friend Margaret, who lived in a quaint little cottage by the sea. Margaret was known for her delicious baked goods, and on that particular day, she had just pulled a loaf of coconut bread out of the oven.

The smell that filled the room was absolutely divine – a sweet, tropical aroma that made my mouth water. I couldn't resist asking Margaret for the recipe, and to my delight, she was more than happy to share it with me. As she wrote down the ingredients and instructions, I listened intently, eager to learn how to recreate this wonderful treat in my own kitchen.

Margaret explained that the key to the bread's delicious flavor was the combination of coconut milk and shredded coconut, which gave it a rich, tropical taste. She also shared a tip for enhancing the coconut flavor even further – toasting the shredded coconut before adding it to the batter. This simple step, she said, would deepen the flavor and add a lovely crunch to the bread.

I couldn't wait to try out the recipe for myself, and as soon as I got home, I set to work in my own kitchen. I gathered the ingredients – flour, sugar, baking powder, salt, coconut milk, shredded coconut, eggs, and butter – and got to work following Margaret's instructions.

As I mixed the batter and poured it into the loaf pan, the kitchen filled with the same wonderful aroma that had captivated me at Margaret's cottage. I watched eagerly as the bread rose in the oven, turning a beautiful golden brown. When it was finally done baking, I couldn't wait to taste it.

The first bite was pure bliss – the bread was moist and tender, with a delicious coconut flavor that transported me back to that sunny day at Margaret's cottage. I was thrilled that I had been able to recreate her recipe so successfully, and I knew that this Coconut Bread II would become a staple in my own kitchen.

Over the years, I have made this bread countless times, sharing it with friends and family who have all raved about its delicious taste. I have even passed the recipe down to my own children, who now love to bake it themselves.

Each time I make Coconut Bread II, I am reminded of that special day at Margaret's cottage, where I first discovered the joy of this wonderful recipe. I am grateful for her generosity in sharing it with me and for the memories of baking and enjoying this delicious treat with loved ones.

As I continue to cook and bake, I am always on the lookout for new recipes to add to my collection. But no matter how many new dishes I try, Coconut Bread II will always hold a special place in my heart as a reminder of where it all began – with a warm summer day, a dear friend, and a recipe that has brought so much joy to my kitchen.