- 1 tbsp sugar
- 1 tbsp yeast
- 4 cups flour
- 1/2 cup coconut cream
- Mix a tablespoon of sugar and yeast with a tablespoon of warm water. Let sit for 20 minutes.
- Add flour and coconut cream, and mix thoroughly. You may need to add a bit more water to make the mixture come together.
- 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.
- Bake in an oven at 350 degrees Fahrenheit for 20 to 30 minutes.
Looking for recipes with coconut cream? Coconut cream can be used in teas, coffee, cookies, and even homemade bread, adding extra flavor and depth.
When you think of coconut, you’ll likely think soon after 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, delicious, and always digests well for me. Unlike milk, it is less likely to curdle in your tea and evokes a slightly nutty flavor in every sip. 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, and cakes, and right now, I am using it in my homemade bread. I love that it adds extra flavor and depth to each loaf. Coconut milk has vitamins C and E and a load of B vitamins. You’ll also get minerals including iron, selenium, and magnesium.
April Jones is the founder of downtown Columbia, South Carolina’s Pinehurst Farmers Market. Passionate about community, gardens, and farmer markets, April advocates for her community on issues of food justice and food sovereignty.
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