Ingredients

Instructions

  1. Put coconut, sugar, yeast and water into a small non-reactive bowl and stir briefly.
  2. Set aside until mixture is swollen and bubbly, about 15 minutes.
  3. Mix flour and salt together in a large bowl.
  4. Add yeast mixture, coconut milk and butter; using your hands or a wooden spoon, stir until well combined.
  5. Turn dough out onto a well-floured surface and knead, dusting with more flour as necessary, until soft and elastic, 5 to 6 minutes.
  6. Form dough into a ball, dust generously all over with flour and transfer to a clean large bowl.
  7. Cover bowl with a kitchen towel and set aside in a warm spot to let rise until doubled in size, about 1 1/2 hours.
  8. Divide dough into 8 pieces and roll each into a ball.
  9. Arrange balls of dough on a large greased baking sheet, spacing them 3 to 4 inches apart.
  10. Set aside in a warm spot, uncovered, to let rise until doubled in size again, about 45 minutes.
  11. Preheat oven to 350°F
  12. Bake bread until deep golden brown and cooked through, 20 to 25 minutes. Serve warm or set aside to let cool to room temperature.