On our honeymoon, Mark asked about a gazillion people if they had pan de coco, if they ever heard of it, how they have it in Honduras and why can't he find it in the Dominican....
When you grow up in another country you have your favorites that can be hard to find here. For me it's coxhinhas, pastels, pao de queijo, goiabinhas... I've got a huge list! It's such a treat when I am able to find the recipes and make the stuff here.
So, I found a few Pan de Coco recipes on Pinterest and this is my first attempt at a gluten free version.
These are the coconut products I used for this recipe. Since we had powdered coconut milk, I decided to try it instead of the canned coconut milk. (Side Note: I found out that canned coconut milk is NOT lined with BPA at Trader Joe's. Typically it's the more acidic products that are.) The coconut sugar will make the bread darker. So if you choose to use a different or lighter coconut sugar, it will affect the color of the bread.
Prep time is super fast and easy!
3 1/2 Cups All Purpose Gluten Free Flour or Pamela's Bread Mix
1/4 Cup Coconut Oil
3/4 Cup Warm Coconut Milk
3 Large Eggs
1/4 Cup Coconut Sugar ( This is not Palm Sugar. It's actual Coconut Sugar. There is a difference)
1 Yeast Packet (Dissolved according to the directions on packet)
Combine the ingredients in a heavy duty mixer and mix on medium high for 3 minutes using the whisk attachment.
Pour the dough into a lightly greased 8'x4' bread pan and let it rise for 1 hour.
Bake at 350* for 60-70 minutes. Let cool for at least 10 minutes.
Baking times may vary depending on oven.