Moist and sweet, the sublime taste of coconut bread will stay with you long after your visit to the islands of Tahiti. Popular at both breakfast and lunch on Tahiti, Moorea and Bora Bora, coconut bread is certain to be a hit on any table, especially when it accompanies tender and flavorful Roast Mahi Mahi with Passion Fruit, Ginger and Vanilla Coulis. This recipe is from the book Tahitian Island Cooking by Jean Galopin.
Prep Time: 3 hours, 30 minutes
Cook Time: 35 minutes
Total Time: 4 hours, 5 minutes
Yield: One 1 and 1/2 pound loaf
- 1 tablespoon melted butter
- 1 and 1/2 cups of water
- 2/3 cup granulated sugar
- 8 cups all-purpose flour
- 2 teaspoons yeast
- 2 cups freshly pressed coconut milk
Combine 1 1/4 cups of flour, 1 teaspoon of yeast and 2/3 cup of water in a large bowl. Mix thoroughly to attain a smooth dough and set aside to rise for 1 hour.
Add the rest of the flour and water, the coconut milk and the sugar to the leavened dough and knead so that all the ingredients are well assimilated.
Melt the butter and grease a bread pan, and then sprinkle with flour until it covers the entire surface. Remove any excess flour by tipping the pan upside down and tapping lightly on the bottom. Place the dough in the pan, cover with a linen towel and put in a warm place to rise for 3 hours.
Bake in a medium hot oven, about 350 degrees, for 30 to 35 minutes.