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 Makes 5 small loaves
Ingredients:
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)
Directions:
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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