Pan Coconut Bread Recipe -

Pan Coconut Bread Recipe

A soft and buttery Caribbean-style coconut bread made with freshly blended coconut milk for a rich, authentic flavor. Perfect for breakfast, snacks, or as a side dish.

5 from 1 vote

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Course: Breakfast, dinner, lunch

Cuisine: Caribbean, Trinidad, Trinidadian

Keyword: banana bread, coconut bread, homemade bread

Prep Time: 15

Cook Time: 45

Servings: servings

Calories: 289kcal

Ingredients

4 cups all-purpose flour
1 cup grated coconut plus 1 ½ cups hot water
1 tablespoon instant yeast
2 tablespoons brown sugar
1 teaspoon salt
4 tablespoons melted butter divided
Oil for rubbing in bowl and on dough

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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, instant yeast, salt, and brown sugar. Mix well to combine. Rub in 2 tablespoons of melted butter until evenly incorporated (or add the melted butter at the end of kneading).
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. Add more warm water or coconut milk if the dough is too dry.
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 or melted butter. 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 to tighten it.
Prepare the Baking Pan: Grease a 9x13-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!

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Notes

Nutrition was calculated using 10 servings.

Variation: use 1 cup finely grated coconut plus 1 1/2 cups warm coconut milk, or as needed

Nutrition