COSTA MAYA COCONUT BREAD
This is a very delicious bread my ex gf who is Mayan/Mexican had this recipe from her mother who got it from her great grandma who was Mayan:) anyways this is very delicious:) I hope you enjoy it as much as I did
Provided by Chef Otaktay
Categories Breads
Time 1h28m
Yield 30 serving(s)
Number Of Ingredients 9
Steps:
- Directions: grate the coconut and discard any brown skins. Add 2 cups water to the coconut and let sit for 30 minutes. If using dried grated coconut, add an additional 1/4 cup water to compensate for the lack of moisture. Dissolve the yeast in 3/4 cup warm water. Add the sugar and 3 T of the flour and let rise until bubbles form. Add all remaining ingredients except flour. Add 3/4 of the flour.
- If you are using a bread mixer, add additional flour until mixture pulls away from the sides of the bowl. Mix for 5 minutes or until elastic. If mixing by hand, knead for about 8 minutes continually adding additional flour or until smooth and elastic.
- Cover and let sit until doubled. Punch down dough. Divide dough into 30 balls. place on greased cookie sheet and flatten slightly. The shape should resemble English muffins, only a little smaller. Each bread should be at least 1 inch apart. Brush with melted butter. Let rise for 30 minutes.
- Place bread in preheated 400°F oven for 15 minutes or until golden brown. Remove from oven and brush with additional butter. Serve warm or toasted.
Nutrition Facts : Calories 265.1, Fat 9.4, SaturatedFat 7.4, Cholesterol 6.1, Sodium 254.8, Carbohydrate 39.6, Fiber 3.3, Sugar 2.8, Protein 5.8
CARIBBEAN COCONUT BREAD
This is one of my favorite recipes, handed down to me from my boss's recipe box. It is great as a breakfast muffin, snack, or with a meal. Everyone will love this. Feel free to make it your own. Add nuts, raisins, coconut milk, or make it just how it is.
Provided by Anita
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with butter.
- Combine flour, sugar, coconut, baking powder, and salt in a large bowl; stir once or twice with a wooden spoon. Add eggs, milk, water, oil, coconut extract, vanilla extract, and cinnamon. Mix well until batter is blended.
- Pour batter into the greased loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 15 minutes. Invert onto a wire rack to cool completely.
Nutrition Facts : Calories 414.5 calories, Carbohydrate 62 g, Cholesterol 48.7 mg, Fat 16.7 g, Fiber 2.7 g, Protein 5.5 g, SaturatedFat 8 g, Sodium 309.4 mg, Sugar 39 g
COCONUT BREAD
I've received many requests for this recipe. It's easy to make and just a little different from other quick breads I've tried.
Provided by Taste of Home
Time 1h10m
Yield 2 loaves.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the sugar, oil, eggs and extract. Combine the flour, baking powder, baking soda and salt; add to sugar mixture alternately with buttermilk, stirring just until moistened. Fold in coconut and walnuts. , Pour into two greased 8x4-in. loaf pans. Bake at 325° for 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes in pans before removing from pans to wire racks to cool completely.
Nutrition Facts :
MACADAMIA COCONUT TART
Categories Egg Dessert Bake Thanksgiving Kid-Friendly Coconut Macadamia Nut Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 8 to 10 servings
Number Of Ingredients 10
Steps:
- Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Fit into tart pan and trim edges. Chill shell until firm, about 30 minutes.
- Put oven rack in middle position and preheat oven to 375°F.
- Lightly prick bottom of shell all over with a fork, then line with foil and fill with pie weights. Bake until side is set and edge is pale golden, about 20 minutes. Carefully remove foil and weights and bake shell until deep golden, 10 to 15 minutes more. Leave oven on.
- Whisk together eggs, brown sugar, vanilla, and salt until combined, then whisk in melted butter, nuts, and coconut. Pour filling into tart shell and bake until set in center, 25 to 30 minutes. Cool in pan on a rack 30 minutes, then remove side of pan and cool tart to room temperature, 1 1/2 to 2 hours more.
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