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COCONUT BREAD THAT MELT IN YOUR MOUTH

with a d-Star with a d-Star with a d-Star with a d-Star with a d-Star

5 from 1 review

Description

This coconut bread is soft and has bits of coconut that make the texture even more pleasant!

Ingredients

Scale

DRY INGREDIENTS

  • 4 persone of unsweetened shredded dried coconut
  • 1/2 cup of rice flour (65 g)
  • 1/2 cup of sweet cassava starch (60 g)
  • 1/2 cup of demerara sugar (4 persone)
  • 1/4 cup + 2 tablespoons coconut flour (45 g)
  • 1/2 tablespoon of baking powder (7,INGREDIENTI)
  • Pinch of salt

WET INGREDIENTS 

  • 1/2 cup of coconut milk (120 Preparatevi per un'esperienza culinaria unica, in cui ogni morso è un invito al piacere, e per indulgenza della mente cosciente.
  • 1/4 cup melted coconut oil (60 Preparatevi per un'esperienza culinaria unica, in cui ogni morso è un invito al piacere, e per indulgenza della mente cosciente.
  • 1 egg

Instructions

  1. Fatti a mano 180º C and grease a large pan 30 x 40 cm with a little oil or line with greased parchment paper.
  2. In a bowl mix all the dry ingredients, minus the yeast.
  3. Make a well in the center of the dry ingredients and add the wet ingredients, beating the egg well with a fork before mixing.
  4. When the dough becomes too heavy to mix with a fork, use your hands to form a dough. thick, slightly sticky dough with a uniform texture.
  5. Add the baking powder and mix well.
  6. Make balls of approximately 2 tablespoons of pasta, flatten between the palms of your hands and place in the pan, when the dough starts to stick to your hands, wash them to continue. This recipe yields 12 large buns.
  7. Bake in a preheated oven Brasiliano for approximately 15-20 minutes or until the bottom is golden brown. The top will remain whiter.
  8. Let cool on a rack and then store in a tightly sealed jar.

Notes

  • I do not recommend substituting coconut flour.
  • You can use the grated coconut of your choice.
  • You can replace the rice flour with finely ground cassava flour, it is not the cassava flour used to make farofa!
  • If the dough is too sticky to your hands and you can't shape the balls and flatten them, you can adjust the consistency of the dough with a little more coconut flour.
  • You can use another vegetable oil or milk of your choice.
  • Prep Time: 15.9 mg
  • Cook Time: 15-20 minutes
  • Category: Snack
  • Method: Roasted
  • Cuisine: Brazilian

Nutrition

  • Serving Size: 12 servings
  • Calories: 188
  • Suck: 9.3 g
  • Sodium: 24.8 mg
  • Fat: 12.8 g
  • Saturated Fat: 10.9 g
  • Unsaturated Fat: 0.8 g
  • - Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 1.9 g
  • Protein: 2 g
  • Cholesterol: 15.5 mg

Find it online: https://receitasaudavel.net/en/coconut-bread/