Nourishing Body, Mind, & Spirit
St Lucia Coco Bread
Servings: 10
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Equipment Needed:
3 Bowls, 2 Pots, Whisk for Dry ingredients, Spoon for Wet ingredients, Non-stick Baking Sheet, Rolling Pin, Floured Area, Basting Brush
Ingredients:
Dry Ingredients-
3 ½ Cups All Purpose Flour
¼ Cup Cane Sugar
4 ½ teaspoons Dry Yeast
1 ½ teaspoon Sea Salt OR Pink Himalayan Salt
Wet Ingredients-
1 ½ Cup Coconut Milk (13.5 ounces, no more than 120 degrees – right when you see boil bubbles)
¼ Cup Water, Warm, Not more than 120 degrees
2 Tablespoons Softened Soy Butter, more for brushing
2 Tablespoons Coconut Oil, melted
Directions:
1. Place all Dry Ingredients in a bowl, mixing thoroughly with a whisk.
2. Place Water in 1 pot, Coconut Milk in another pot, on Medium-High heat, stirring the Coconut Milk constantly.
3. Place 2 Tablespoons of Soy Butter (melted) and Coconut Oil on the Wet bowl.
4. Once the mixture is well blended, add all Wet Ingredients, using the whisk.
5. In the Dry bowl, add the Flour, Cane Sugar, Salt, and Yeast, mixing well.
6. Quickly add the Wet Ingredients to the Dry Ingredients.
7. After 5 minutes of kneading, the dough ball is formed – allow yeast “ball” to rise 5 minutes.
8. Cut dough into 10 pieces.
9. Shape the pieces into balls and allow them to rise for 5 minutes.
10. Roll each ball thin (about ¼ inch thick), then brushed with Soy Butter, then folded again in half.
11. Then it is brushed with more butter on the top until it becomes a triangle or sort.
12. Place triangles on non-stick Baking Sheet.
13. Allow triangles to rise, then press four light impressions on each triangle – that keeps the bread from puffing up in the oven.
14. Cook in oven on 350 degrees for 20 minutes.
15. Allow Bread to cool, covered with a clean dish cloth. Eat & Enjoy!