Name: COCONUT BREAD THAT MELT IN YOUR MOUTH
Prep time: PT-484987H45M15S
Cook time: PT-484987H45M15S
Total time: PT-484987H45M15S
Cuisine: Brasileira
Ingredients: 100 g de coco seco ralado não adoçado; 1/2 xícara de farinha de arroz (65 g); 1/2 xícara de polvilho doce (60 g); 1/2 xícara de açúcar demerara (100 g); 1/4 xícara + 2 colheres de sopa de farinha de coco (45 g); 1/2 colher de sopa de fermento em pó (7,5 g); Pitada de sal; 1/2 xícara de leite de coco (120 ml); 1/4 xícara de óleo de coco derretido (60 ml); 1 ovo

Description

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

Ingredients

Scale

DRY INGREDIENTS

100 g 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 (100 g)
1/4 cup + 2 tablespoons coconut flour (45 g)
1/2 tablespoon of baking powder (7,5 g)
Pinch of salt

WET INGREDIENTS

1/2 cup of coconut milk (120 ml)
1/4 cup melted coconut oil (60 ml)
1 egg

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Instructions

Preheat oven to 180º C and grease a large pan 30 x 40 cm with a little oil or line with greased parchment paper.
In a bowl mix all the dry ingredients, minus the yeast.
Make a well in the center of the dry ingredients and add the wet ingredients, beating the egg well with a fork before mixing.
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.
Add the baking powder and mix well.
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.
Bake in a preheated oven 180ºC for approximately 15-20 minutes or until the bottom is golden brown. The top will remain whiter.
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: 10 minutes
Cook Time: 15-20 minutes
Category: Snack
Method: Roasted
Cuisine: Brazilian

Nutrition

Serving Size: 12 servings
Calories: 188
Sugar: 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