Tahitian Coconut Bread Recipes

Steps:

• Combine coconut, sugar and water.
• Blend flour and baking powder together.
• Mix all ingredients to a doughy texture adding a little flour as needed so is not too sticky.
• Wrap in aluminum foil and bake in oven at 350 for 1 hour to 1 1/2 hours.
• Makes 5 loaves.

Steps:

• Add yeast to warm water and stir to dissolve; allow to sit until yeast has bubbled, 5-7 minutes. Add yeast mixture to warm coconut milk. In a large bowl, combine coconut, sugar, salt, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch down dough. Turn onto a lightly floured surface; divide into 8 portions. Roll each into a 12-in. rope. Curl ends in opposite directions to form a figure 8. Tuck each end under where it meets center of roll and pinch lightly to seal. Place 2 in. apart on a parchment-lined baking sheet. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 30 minutes., Preheat oven to 375°. Bake until light brown, 10-12 minutes. Meanwhile, place sugar, cinnamon and ginger in a shallow bowl. Split vanilla bean lengthwise. Using the tip of a sharp knife, scrape seeds from the center; stir into sugar mixture. Brush warm pastries with melted butter; roll in sugar mixture to coat.

Steps:

• Pineapple/Coconut Procedure.
• Combine drained pineapple and coconut in bowl.
• Combine 1 cup sugar and cornstarch in separate bowl and mix well.
• Add sugar and cornstarch mixture with pineapple/coconut mixture and mix well.
• Refrigerate for 1 hour.
• Bread Procedure.
• Mix water, 1 tbsp sugar (from 1/3 cup), and yeast in small bowl. Let proof for 5 minutes.
• Add egg yolk to yeast mixture.
• Put flour in food processor with bread blade.
• Add salt, butter, and remainder of sugar and process until incorporated.
• While processor is running, slowly add yeast mixture through shoot in top of processor. Process until a soft ball forms and then run processor for about 2 min longer.
• Transfer dough to bowl coated with cooking spray, cover with plastic wrap sprayed with cooking spray and let rise in warm area until it doubles in size. (about 1 hour).
• Roll dough out onto floured surface until it is a 2" thick rectangle.
• Spread the pineapple/coconut mixture over top of dough.
• Fold dough onto itself and cut into pieces with pizza cutter.
• Place pieces into greased 9 x 13 pan to cover.
• Cover pan with plastic wrap coated with cooking spray and let rise in warm place--about 1/2 way up pan.
• Bake at 325°F for 20-25 minutes or until golden brown.
• Let cool, cut and serve.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 3 metal or glass 9x5-inch loaf pans or use ungreased silicone pans.
• Mix coconut flour, all-purpose flour, xylitol, coconut sugar, flaxseed meal, baking soda, and salt together in a large bowl.
• Blend bananas, butter, coconut milk, and eggs in another large bowl. Add dry ingredients and whisk thoroughly until there are no lumps. Fold in macadamia nuts. Pour batter into the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool briefly on a wire rack and then remove from the pans and let cool completely. Serve warm.