Jamie’s coconut bread for Sunday tea: after reading the Sunday papers, I saw this delicious coconut bread recipe. I decided on a very dull Sunday afternoon that we needed a touch of the Caribbean sunshine, and a good starting point was this coconut bread. So I got my Caribbean playlist on and started the bread-making process. Plus, it is delicious served with tropical fruits and cheese.
This recipe makes two loaves.
- 7g dried yeast
- 2 tbsp honey
- 800g strong white flour
- 1 banana mashed
- 1 egg beaten
- 400ml coconut milk
- 200g desiccated coconut
- pinch of salt
- butter to grease the tins
- Stir the yeast and honey into 200ml tepid water and leave it to froth up.
- In a bowl, combine the flour, banana, egg, coconut milk, coconut, and salt.
- Add the yeast mixture. If using an electric mixer, let the mixer run for a good 15 minutes until thoroughly combined. Otherwise, mix and need by hand.
- Cover the bowl with clingfilm and leave it in a warm place for an hour. It will double in size.
- Turn the dough out onto a floured surface and knead for a few minutes.
- Divide the dough into two equal pieces, and pop each piece into a greased loaf tin. Cover with clingfilm and leave for another hour.
- Preheat the oven to 200ºC, 330ºF or gas 3.
- Remove the clingfilm and pop the tins in the oven for 35 minutes or until golden brown. Remove the loaf from the loaf tin and tap the bottom to see if it sounds hollow. If not, pop back in for a few more minutes.
- Cool before serving.