Pan de Coco is really a scrumptious coconut bread that originated one of the Garifuna people (a cultural mixture of West Indies Indians and Africans) who inhabit the coasts of Belize and Honduras. The Garifuna were steered clear of slaves off a ship from Africa who initially resided around the island of St. Vincent. Their recipes are unwritten and mostly passed lower orally from mother to daughter. This recipe was trained in my experience with a Garifuna lady around the Hunting Cay in Belize. Pan de Coco has the look of dinner rolls.
Ingredients
- 2 pkgs, active dry yeast
- 2 teaspoon. sugar
- 1/2 cup tepid to warm water
- 5-5-1/2 cups flour
- 1/2 cup shortening
- 1 13 oz. can of warm or 70 degrees
- coconut milk (2 cups fresh coconut milk)
- 1 teaspoon. salt
- 2 Tablespoons of. pure coconut oil (obtainable in, of places, nutrition stores
Directions
Mix together the very first three ingredients and let sit in warm place for 10-fifteen minutes until bubbly and almost bending in dimensions. Inside a large bowl mix five glasses of flour and salt. Create a well within the center and pour in yeast mixture and shortening. Mix with hands. Add coconut milk and blend. Increase the flour if too wet and sticking with your fingers. A dough that's moist as well as on the wet side is preferred. Pour out onto removed counter and knead lightly three or four minutes. Add coconut oil. Knead another 4-a few minutes until smooth. Let rest forty-five minutes inside a warm place or until bending in dimensions (this can largely rely on the high temperature of the room). Reduce about 24 small models 2" across. Shape and put onto a cookie sheet. Let rise another forty-five minutes after which bake at 375 for 25-25 minutes. They're ready when tops are browned. Best offered fresh and warm!
Posted 6/13/05.
Source: Internet
Posted By: Marlen
matchlessm@america online.com
Pan de Coco