When you think of a coconut, you likely soon after think of warm beaches, sunny skies and tropical weather. All those images are associated with the fruit, but I especially like coconut when the weather turns cool. This is particularly true for coconut cream. It is creamy, smooth and delicious and always digests well for me. Unlike milk, it is less likely to curdle in your tea and it evokes in every sip a slight nutty flavor. I am using coconut milk in my Pinehurst Coffee, which is rich bold and slow roasted, the coconut milk creates a sweet, creamy flavor.
Coconut milk can be used in teas, coffee, cookies, cakes, and right now, I am using it in my homemade breads. I love that it adds extra flavor and depth to each loaf. Coconut milk has vitamins C and E along with a load of B vitamins. You’ll also get minerals including iron, selenium, and magnesium.
Coconut Cream Buns Recipe
Yields 2 loaves
- 1 tbsp sugar
- 1 tbsp yeast
- 4 cups flour
- ½ cup coconut cream
1. Mix a tablespoon of sugar and yeast with a tablespoon of warm water. Let sit for 20 minutes.
2. Add flour and coconut cream, and mix thoroughly. You may need to add a bit more water to make the mixture come together.
3. Knead for 5 to 10 minutes and let rest in a bowl with a cloth on the top until the dough has doubled in size.
4. Bake in an oven at 350 degrees for 20 to 30 minutes.
April Jones is the founder of downtown Columbia, S.C.’s Pinehurst Farmers Market. Passionate about community, gardens, and farmer markets, April advocates for her community on issues of food justice and food sovereignty. Connect with April at Pinehurst Community Action on Facebook and at Pinehurst Farmers Market on Facebook. Read all of her MOTHER EARTH NEWS posts here.
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