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Ingredients
- Finely grated coconut
- Sugar
- Active dry yeast
- All-purpose flour, more for kneading
- Sea salt
- Coconut milk
- Butter or non-hydrogenated vegetable shortening, melted
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Method
- Put coconut, sugar, yeast and 1/2 cup warm water into a small non-reactive bowl and stir briefly. Set aside until mixture is swollen and bubbly, about 15 minutes.
- Mix flour and salt together in a large bowl. Add yeast mixture, coconut milk and butter. Using your hands or a wooden spoon, stir until well combined.
- Turn dough out onto a well-floured surface and knead, dusting with more flour as necessary, until soft and elastic, 5 to 6 minutes.
- Form dough into a ball, dust generously all over with flour and transfer to a clean large bowl. Cover bowl with a kitchen towel and set aside in a warm spot to let rise until doubled in size, about 1 1/2 hours.
- Divide dough into 8 pieces and roll each into a ball. Arrange balls of dough on a large oiled baking sheet, spacing them 3 to 4 inches apart. Set aside in a warm spot, uncovered, to let rise until doubled in size again, about 45 minutes.
- Preheat the oven to 350°F. Bake bread until deep golden brown and cooked through, 20 to 25 minutes.
- Serve warm or set aside to let cool to room temperature.