I developed this Pan Coconut Bread as an easy variation of our traditional coconut bake or simple pot bake. Pressing it out on a pan is simpler than forming rolls or a loaf—just knead, rest, press, let it rise one last time, and bake. It’s tasty and full of rich coconut flavor. This has become one of my personal favorites, enjoyed several times this winter with sautéed buljol for breakfast and cheese or as a grilled cheese sandwich for dinner.
Table of Contents
Fresh out of the oven, this bread has a crisp exterior, but as it cools, it softens into a tender, buttery delight. Enjoy it hot with butter—it’s divine, comforting, satisfying, and addicting! Whether you’re looking for a quick and delicious homemade bread or a nostalgic Caribbean staple, this recipe is sure to satisfy!
Why You Will Love This Recipe
- Soft and Buttery Texture: This bread is delightfully soft with a tender crumb.
- Rich Coconut Flavor: Freshly blended coconut milk enhances the taste.
- Perfect for Any Occasion: Enjoy it as a snack, breakfast, or side dish.
- Simple Ingredients: Made with pantry staples and fresh coconut.
Ingredients You Will Need
For the Dough:
- All-purpose flour: Forms the structure of the bread.
- Grated coconut & hot water: Blended together to create fresh coconut milk, adding a natural sweetness.
- Active dry yeast: Helps the bread rise and gives it a fluffy texture.
- Brown sugar: Adds a mild sweetness that enhances the coconut flavor.
- Salt: Balances the sweetness and enhances flavor.
- Melted butter: Adds richness and softness to the dough.
- Oil: Used for greasing to prevent sticking.
Tips for Success
- Ensure the coconut mixture is smoothly blended to extract maximum flavor.
- Knead the dough well to develop elasticity, making it light and airy.
- Let the dough rise in a warm, draft-free place for the best results.
- Scoring the dough before baking makes slicing easier after it’s baked.
Variations
- Loaf Variation: Shape the dough into a loaf and bake in a bread pan.
- Rolls Variation: Divide the dough into smaller portions and bake as individual rolls.
Serving Suggestions
Enjoy Pan Coconut Bread with:
- Traditional buljol or sautéed buljol
- Smoked herring and tomatoes
- Butter
- Fried eggs
- Avocado
- Cheese / Grilled Cheese
- Bacon
- Cabbage stir-fry
- Saltfish and tomatoes
- Fried shark or fried fish
- Ackee and Saltfish
Pan Coconut Bread Recipe
Ingredients
- 4 cups all-purpose flour
- 1 cup grated coconut plus 1 ½ cups hot water
- 1 tablespoon active dry yeast
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 4 tablespoons melted butter divided
- Oil for rubbing in bowl and on dough
Instructions
- Prepare the Coconut Mixture: In a blender mug, combine 1 cup of grated coconut and 1 1/2 cups of hot water. Blend until smooth and fine, creating a coconut milk mixture.
- Mix Dry Ingredients: In a large mixing bowl or the bowl of a stand mixer, add the all-purpose flour, active dry yeast, salt, and brown sugar. Mix well to combine. Rub in 2 tablespoons of melted butter until evenly incorporated.
- Combine Wet and Dry Ingredients: Gradually add the coconut milk mixture to the dry ingredients, mixing as you go. Continue kneading the dough to bring it together.
- Knead the Dough: Turn the dough out onto a lightly floured surface or keep it in the stand mixer. Gradually add flour as needed to reduce excessive stickiness. Knead the dough for about 5 minutes, or until it becomes smooth and elastic (it should not tear when stretched). Form the dough into a round shape.
- First Rise: Transfer the kneaded dough into a large, lightly oiled bowl or pot. Coat the dough evenly with oil. Cover with a damp towel and let it rise in a warm place for about 1 hour, or until it doubles in volume. In cooler climates, this may take longer.
- Deflate and Shape the Dough: Punch down the risen dough to release air. Turn the dough onto a lightly floured surface and, if it feels too soft, knead for a minute or two to tighten it.
- Prepare the Baking Pan: Grease a 9×13-inch baking pan and press the dough into it, flattening it to cover the surface. Brush the top with the remaining 2 tablespoons of melted butter. Score the dough with a sharp knife into squares for easy cutting later (8 – 12 pieces).
- Second Rise: Cover the dough with a towel and allow it to rise for an additional 1 hour in a warm place.
- Preheat the Oven: While the dough rises, preheat your oven to 350°F (175°C).
- Bake the Bread: Once the dough has risen, gently pierce each slice of bread with a fork, making 2 to 3 evenly spaced punctures per slice. Bake it in the preheated oven for 30-45 minutes, or until the bread turns golden brown.
- Finishing Touches: After removing the bread from the oven, brush the top with a little more butter for a rich finish. Allow the bread to cool on a wire rack before slicing. Avoid leaving it in the pan, as the residual heat will create steam and make the bread soggy.
- Enjoy your freshly baked coconut bread!
Notes
Nutrition
Did You Love This Recipe? Leave a Rating and Comment!
If you tried this Pan Coconut Bread, I’d love to hear your thoughts! Please leave a comment and a 5-star rating on the recipe card above. Also, check out the video for this specific recipe on my YouTube channel for a step-by-step guide!
Questions or Concerns—Write Me!
If you have any questions, concerns, or suggestions about this recipe or any other, please don’t hesitate to leave a comment below or reach out via email at [email protected]. I’d love to hear from you and am here to help make your cooking experience as enjoyable and successful as possible. Happy baking!
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A Trinidadian culinary connoisseur sharing recipes from Trinidad and the Caribbean with a modern twist.