Welcome to my Food Blog!

Welcome! My name is Anne, aka ThePharmGirl. In 2010, I successfully made 100 recipes as a New Year's Resolution to expand my culinary repertoire and cooking skills beyond the frozen microwave dinner. This blog is a continuation of my culinary journey and serves as my personal virtual recipe box. Sometimes I like to have fun-- Check out my Muppet Mania Menu, The 12 Days of Christmas, and my Musical-themed recipes.

My current mission(s) for 2020:
* Make at least 20 recipes for the Instant Pot
* Use the Spiralizer more often

Thursday, March 1, 2012

Tahitian Coconut Bread (2012 - Week 9)

2012 Week 9 Mystery Ingredient: Coconut

On our Hawaiian honeymoon this past summer, we visited the Polynesian Cultural Center on Oahu.  We watched a demonstration as a man deftly cracked open a coconut and made coconut milk with the water and pulp.  Inside one of the huts in the Tahiti area, I noticed a sign with a recipe for Coconut Bread, so I snapped a photo of it.  I decided to make coconuts the ingredient of the week so that I could make this bread.   Jeremy was doubtful about my ability to crack open the coconut.   At first, I had the coconut turned the wrong way, but once I figured that out, it split right open.  I drained the juice and used some of it in place of the water in the recipe.   The bread turned out dense but good... very sweet.  I'm usually not a fan of coconut, but I think using fresh coconut made a huge difference.

Tahitian Coconut Bread
Recipe from Polynesian Cultural Center in Hawaii
Makes 5 small loaves

2 cups fresh coconut, grated
2 teaspoons baking powder
1&1/2 cups sugar
1&1/2 cups water
4 cups flour (plus a little extra as needed)

In a large bowl, mix coconut and baking powder.  Add sugar and water and mix.  Add flour and mix until it becomes a doughy texture, adding flour if needed.   Break dough into 5 equal pieces and roll each into a log and wrap in aluminum foil.  Bake at 350º for 1 to 1&1/2 hours.

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