Coconut Bread Rolls (Honduran Pan de Coco)

Pan de coco is a dairy free coconut bread from Honduras. Often shaped as rolls, they are at home alongside a meal or alone as a snack. This pan de coco or coconut bread is native to the Honduran coasts. For years the Garifuna families living there have enjoyed and shared their recipes with the rest of the country. (As a note, this pan de coco is different from the sweet Filipino coconut-filled rolls of the same name). Coconut palms abound on the Caribbean edge of Honduras. So, it's no surprise that traditionally these rolls are made with coconut milk extracted from fresh coconuts and coconut oil. Pan de coco show up in many Central American cuisines and Caribbean cuisines. Particularly in Nicaragua, Venezuela, Colombia, Guatemala, Jamaica, and the Dominican Republic. You will find that these countries share a similar recipe for pan de coco. What is unique to the Honduran pan de coco is that it doesn't have any dairy products or eggs.

¼ cup warm water (80-90°F)
1 tsp. sugar
2¼ tsp. active dry yeast
3¼ cup all-purpose flour, unbleached
¼ cup sugar
2 tsp. kosher or sea salt
1 cup coconut milk
2 Tbsp. coconut oil

Dissolve the yeast in ¼ cup of warm water and 1 tsp. of sugar. Stir and set aside for 5 minutes.

In a large mixing bowl, place the flour, sugar, kosher or sea salt, coconut milk, coconut oil, and yeast mixture.

Attach the bowl and the dough hook to your stand mixer. Mix at the lowest speed for 2 minutes, or until the dough clings to the hook and clears the sides of the bowl. You might need to help it along once or twice by pushing the flour down the sides of the bowl with a rubber spatula. (If mixing by hand, use the instructions in the article above.)

Knead at this same speed for another 5 minutes until the dough is smooth and elastic. It will be sticky to touch.

Lightly grease a large bowl, place the dough in it and turn the dough over once to grease the top. Cover with a towel and keep warm until the dough doubles, about 1-2 hours.

Place the dough on a floured surface and divide into 12 equal portions. Roll each portion between the palms of your hands and shape into rolls.

Grease a 9×13" baking pan or two 9" square or round baking pans. Arrange rolls in prepared baking pan, cover with a towel and let them rise for 30 minutes.

Preheat oven to 375°F. Bake for 20-25 minutes or until golden brown on top.

Let them cool in the pan for 5 minutes before removing.

Makes 1 dozen.