Pan de Coco (Samana Yaniqueque Coconut Bread)

Ingredients

• 5 tablespoons coconut oil (divided)
• 2¼ cup all-purpose flour
• 1 cup coconut milk
• 1 teaspoon salt
• 2 teaspoon baking powder
• ¼ cup coconut flakes ((optional))

Instructions

1. 1

   --- 1. Prepare ---

2. 2

   Prepare: Grease a baking sheet with 2 tablespoon of oil, set aside the rest.Pre-heat oven to 300 ºF [150 ºC].

3. 3

   --- 2. Combine ---

4. 4

   Combine: In the mixer bowl mix flour, coconut milk, 2 tablespoon of coconut oil, salt, baking soda, and baking powder.Knead using the hook attachment of the mixer, or by hand with a spatula and finish it with your hands.⚠️ You will need to oil your hands as the dough will be very sticky (it should be somewhat shaggy, hence the oiled hands).

5. 5

   --- 3. Form ---

6. 6

   Form: Divide the dough into six portions and make them into balls.On an oiled baking sheet flatten the balls into circles of approximately 6" [10 cm] in diameter.Cover the top with the coconut flakes.

7. 7

   --- 4. Bake ---

8. 8

   Bake: Cook the bread in the preheated oven for 25 minutes, pinch with a skewer in the center to check for doneness (they will still be pale).Switch to the broiler and let it brown but keep an eye on them so they won't burn.⚠️ The traditional bread is cooked in a fogón, getting that color in a modern kitchen requires that extra step.

9. 9

   --- 5. Serve ---

10. 10

    Serve while still hot, or --once cooled-- in an airtight container and serve within a day.See serving suggestions above the recipe.