While we were staying at Yellowtail House on Big Corn Island, nearly every day our host Dorsey would drop by with an offer of fresh coconut bread. It was soft, buttery and so delicious. Kind of like a tropical brioche but better. We became mildly hooked on the stuff and had it nearly every morning for breakfast. According to Dorsey the best coconut bread around was made by his long time neighbour Seva who owned the restaurant next door.
This is the Seva’s coconut bread recipe which she bakes every other day for the restaurant. It makes 10 loaves of coconut bread but could obviously be cut back for smaller quantities. Enjoy!
1.8kg plain flour
3/4 cup caster sugar
2 Tbsp salt
4 tsp dried yeast
250g unsalted butter, melted
1.25L coconut milk**
Makes 10 loaves
- Grease and flour 10 baking loaf tins (24 x 13cm)
- Mix all the dry ingredients together in a large bowl
- Gradually add in coconut milk and butter and mix well until you have a soft, slightly moist dough. Seva does this by hand but you could obviously use an electric beater.
- Preheat the oven to 180 degrees Celsius
- Allow the dough to rest in a warm spot for 20 minutes before tipping it out onto a well floured surface and gently knocking it back for 2-3 minutes. Divide the dough into 10 equal portions, place into baking tins and allow to rest a final time for 20 minutes.
- Bake dough for 1 hour until the bread has risen and has a nice golden brown crust. A skewer inserted in the middle should come out clean when the bread is properly cooked.
- Remove from the oven and allow to cool for 5 minutes before diving in.
- Like with any fresh baked bread, Seva’s coconut bread can be served pretty much straight out of the oven with liberal lashings of good butter. Alternatively, stay tuned for our coconut bread french toast recipe.
*DISCLAIMER: We’re still on the road so recipe is yet to be tested. We’ll get to it as soon as we can. Any feedback welcome.
**NOTE: Find our recipe for making coconut milk from scratch here.