Pan de Coco....ok so my honey has been asking me to make him Pan de Coco almost since we met. I finally found a recipe and made it for him to my delight he loved it as did the rest of his family! I ended up baking bread for 3 days in a row! My kids loved it as well as did the rest of my family. Here is the recipe I have to triple it to feed my family but its great. It is not sweet as you might think but much rather like regular dinner rolls even though you can taste the coconut milk...on that note the Goya coconut milk is the best one to use.If you are a baker this one is for you, enjoy!!!!
Makes 8 rolls
Ingredients
1/2 cup unsweetened finely grated coconut
2 tablespoons sugar
1 (1/4-ounce) package active dry yeast
1/2 cup warm water
3 1/2 cups flour, plus more for kneading
3/4 teaspoon salt
1 cup coconut milk
3 tablespoons butter or non-hydrogenated vegetable shortening, melted
Method
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.
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.
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.
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.
Preheat oven to 350°F. Bake bread until deep golden brown and cooked through, 20 to 25 minutes. Serve warm or set aside to let cool to room temperature.
