DIY Recipes How to prepare coconut milk bread

Pulse daily DIY recipe teaches prospective chefs how to prepare healthy, Ghanaian dishes in a simple way

  • Published:
Coconut milk bread  play

Coconut milk bread 

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  • 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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play Coconut milk bread



  • 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.

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