These Coconut Bread are sweet buns baked in glorious coconut milk and turn out tasty, delicate and moist. You are going to pull out a piece one after another.
While we are rice people at home, I think we are, secondly, bread people. Yes, we consume rice almost every meal.
We grew in a culture that eats rice for breakfast which may seem too heavy a meal for most people, but that is how we are.
We love our rice.
But then again, bread will be another food item that is a staple in our house. Like rice, we can’t be without bread.
Either home baked or store bought, there is always a package of bread on our table.
We like to snack on bread. We dip it in coffee. We serve it to guests. We also bring it to work. And, we also eat bread for breakfast.
Today, we have this home-baked coconut bread. Inspired by a recipe for a bread called Pani Popo, these are fluffy buns cooked in coconut milk.
These are sweet and delicate buns perfect for an afternoon coffee, or breakfast. The coconut milk, which is added to the pan before baking, leaves these coconut bread moist and soft.
Overwhelmed by the thought of baking bread in a pool of coconut milk? Don’t worry. The coconut flavor is not empowering, rather it has a subtle hint of flavor that imparts sweetness to the bread.
Coconut Bread: The Process
Stir together yeast and warm water in a large mixing bowl. Set this aside for about 5 minutes until the mixture is foamy like in the photo above.
In a microwave-safe bowl, combine butter, 1 cup of the coconut milk, sugar and salt. Microwave it for a minute or so, until butter is melted and the temperature is not exceeding 110 F. Stir in the egg and the powdered milk to this mixture.
Dump everything to the large bowl with the yeast and use a wooden spoon to stir the mixture.
Add 3 and 1/2 cups of flour and stir it into the mixture until incorporated. Then, add just enough of the remaining flour to form a soft dough that gathers in the center of the bowl.
In a floured board, turn the dough over and knead it for 10-12 minutes.
New to kneading? Check out this guide on how to knead bread dough. This article explains it clear and simple.
Characteristics of an Adequately Kneaded Dough
- From being shaggy and bumpy, the dough becomes smooth and shiny.
- The dough is no longer sticky, rather it is a bit tacky.
- The dough can stretch thinly. Take a small portion, stretch it using your fingers, as if to form a square. There should be a transparent window at the center. See Windowpane Test.
After kneading, shape dough into a ball and place in greased bowl. Cover and let rise for an hour or more, until doubled in size.
Punch dough down and divide into 12 equal portions. Shape each portion into a ball and arrange it in a lightly greased 9-inch baking pan. Let the rolls rise, covered with a clean kitchen towel or plastic wrap for 40 minutes, until doubled in size.
Preheat oven to 350 F. Brush the rolls with coconut milk and pour the remaining milk into the pan. You might not need all of the milk. Only pour a considerable amount so it does not overflow or spill.
Finally, bake it for 22-25 minutes or until golden. Serve warm and enjoy.
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- Mini Cinnamon Rolls
- Chocolate Walnut Bread
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- 2 and 1/4 tsp active dry yeast
- 3 tbsp warm water 110-115 F
- 1 can (14 oz) coconut milk divided
- 4 tbsp unsalted butter
- 1 large egg
- 1/2 cup sugar
- 1/4 cup whole milk powder
- 1 tsp salt
- 3 and 1/2 cups to 3 and 3/4 cups all purpose flour
Combine yeast and warm water in a large bowl. Let this stand for 5 minutes or until mixture is foamy. In a microwave-safe bowl, combine butter, 1 cup coconut milk, sugar, and salt. Microwave until the butter melts but the temperature does not exceed 110 F.
Whisk in the egg and powdered milk to the mixture and stir to combine. Add the resulting mixture to the bowl with the yeast. Use a wooden spoon to mix the ingredients. Add 3 and 1/2 cups of flour and continue mixing until incorporated. Add just enough of the remaining flour until a soft, shaggy dough is formed.
Turn dough onto a lightly floured surface and knead for 10-12 minutes. The dough should be smooth and elastic. Place it in a lightly greased bowl, cover and let rise for 1-2 hours, until the size is doubled.
Punch the dough down. Divide into 12 equal pieces. Shape each piece into a ball and arrange in 9-inch round pan that is lightly greased. Let the rolls rise for 45 minutes, covered with a kitchen towel or plastic wrap.
Preheat oven to 350 F. Brush the tops of the rolls with remaining coconut milk and pour what remains into the pan. Only a pour a considerable amount so it does not overflow or spill. Bake for 22-25 minutes or until golden. Serve warm.
Recipe adapted from Immaculate Bites
Powdered milk is best used for this recipe but if you don't have it, use powdered coffee creamer or coconut milk powder.
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