- 1 tablespoon of sugar
- 1 tablespoon of yeast
- 4 cups flour
- 1/2 cup coconut cream
- Mix a tablespoon of sugar and yeast with a tablespoon of warm water. Let stand 20 minutes.
- Add the flour and coconut cream and mix well. You may need to add a little more water for the mixture to come together.
- Knead for 5-10 minutes and let rest in a bowl with a tea towel on top until the dough has doubled in size.
- Bake at 350 degrees Fahrenheit for 20-30 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 probably soon think of warm beaches, sunny skies, and tropical weather. All of these images are associated with fruit, but I especially like coconut when it’s cool. This is especially true for coconut cream. It’s creamy, smooth, delicious and always digests well for me. Unlike milk, it’s less likely to curdle in your tea and evokes a light nutty flavor with every sip. I use coconut milk in my Pinehurst coffee, which is rich, bold and slow roasted. Coconut milk creates a smooth, creamy flavor.
Coconut milk can be used in teas, coffee, cookies and cakes, and right now I’m using it in my homemade bread. I love that it adds flavor and depth to each loaf. Coconut milk contains vitamins C and E and a load of B vitamins. You will also get minerals including iron, selenium and magnesium.
April Jones is the founder of the Pinehurst Farmers Market in downtown Columbia, SC. Passionate about community, gardens and farmers markets, April advocates for her community on issues of food justice and food sovereignty.
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