Tahitian Coconut Bread Recipes

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COCONUT BREAD



Coconut Bread image

I've received many requests for this recipe. It's easy to make and just a little different from other quick breads I've tried.

Provided by Taste of Home

Time 1h10m

Yield 2 loaves.

Number Of Ingredients 11

2 cups sugar
3/4 cup vegetable oil
4 large eggs
2 teaspoons coconut extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup sweetened shredded coconut
1 cup chopped walnuts

Steps:

  • In a large bowl, combine the sugar, oil, eggs and extract. Combine the flour, baking powder, baking soda and salt; add to sugar mixture alternately with buttermilk, stirring just until moistened. Fold in coconut and walnuts. , Pour into two greased 8x4-in. loaf pans. Bake at 325° for 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes in pans before removing from pans to wire racks to cool completely.

Nutrition Facts :

TAHITIAN BREAKFAST TREATS



Tahitian Breakfast Treats image

This is a healthy take on the Tahitian coconut breakfast treat called firi firi, which is typically fried. My version is baked and rolled in a spicy island sugar mix. -Sue Falk, Sterling Heights, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 8 servings.

Number Of Ingredients 12

1/4 cup warm water (110° to 115°)
1 package (1/4 ounce) active dry yeast
1/2 cup warm coconut milk (110° to 115°)
1/2 cup sweetened shredded coconut
1/3 cup sugar
1/2 teaspoon salt
2 to 2-1/2 cups all-purpose flour
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 vanilla bean
1/4 cup butter, melted

Steps:

  • Add yeast to warm water and stir to dissolve; allow to sit until yeast has bubbled, 5-7 minutes. Add yeast mixture to warm coconut milk. In a large bowl, combine coconut, sugar, salt, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch down dough. Turn onto a lightly floured surface; divide into 8 portions. Roll each into a 12-in. rope. Curl ends in opposite directions to form a figure 8. Tuck each end under where it meets center of roll and pinch lightly to seal. Place 2 in. apart on a parchment-lined baking sheet. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 30 minutes., Preheat oven to 375°. Bake until light brown, 10-12 minutes. Meanwhile, place sugar, cinnamon and ginger in a shallow bowl. Split vanilla bean lengthwise. Using the tip of a sharp knife, scrape seeds from the center; stir into sugar mixture. Brush warm pastries with melted butter; roll in sugar mixture to coat.

Nutrition Facts : Calories 251 calories, Fat 8g fat (6g saturated fat), Cholesterol 8mg cholesterol, Sodium 191mg sodium, Carbohydrate 42g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.

CARIBBEAN COCONUT BREAD



Caribbean Coconut Bread image

This is one of my favorite recipes, handed down to me from my boss's recipe box. It is great as a breakfast muffin, snack, or with a meal. Everyone will love this. Feel free to make it your own. Add nuts, raisins, coconut milk, or make it just how it is.

Provided by Anita

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h30m

Yield 8

Number Of Ingredients 13

1 teaspoon butter, softened
1 ¾ cups all-purpose flour
1 ½ cups white sugar
1 cup shredded coconut
1 teaspoon baking powder
¾ teaspoon salt
2 eggs
⅓ cup low-fat milk
¼ cup water
¼ cup canola oil
1 ¼ teaspoons coconut extract
1 teaspoon vanilla extract
½ teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with butter.
  • Combine flour, sugar, coconut, baking powder, and salt in a large bowl; stir once or twice with a wooden spoon. Add eggs, milk, water, oil, coconut extract, vanilla extract, and cinnamon. Mix well until batter is blended.
  • Pour batter into the greased loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 15 minutes. Invert onto a wire rack to cool completely.

Nutrition Facts : Calories 414.5 calories, Carbohydrate 62 g, Cholesterol 48.7 mg, Fat 16.7 g, Fiber 2.7 g, Protein 5.5 g, SaturatedFat 8 g, Sodium 309.4 mg, Sugar 39 g

COCONUT BREAD II



Coconut Bread II image

I got this recipe from my mother-in-law. Even people who don't like coconut love this sweet, yummy bread.

Provided by JEMR2

Categories     Bread     Quick Bread Recipes

Time 55m

Yield 12

Number Of Ingredients 10

2 cups white sugar
1 cup vegetable oil
4 eggs
2 teaspoons coconut extract
3 cups all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 cup buttermilk
1 cup shredded coconut

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x5 inch loaf pan.
  • In a large bowl, beat together sugar and vegetable oil. Beat in eggs and coconut extract. In a separate bowl, sift together flour, salt, baking powder and baking soda. Stir flour mixture into egg mixture alternately with buttermilk and coconut.
  • Bake in preheated oven for 45 minutes, until a toothpick inserted into center of the loaf comes out clean.

Nutrition Facts : Calories 488.2 calories, Carbohydrate 60.2 g, Cholesterol 62.8 mg, Fat 25.3 g, Fiber 2.1 g, Protein 6.5 g, SaturatedFat 8 g, Sodium 212.6 mg, Sugar 35.1 g

TAHITIAN COCONUT BREAD



TAHITIAN COCONUT BREAD image

Categories     Bread     Fruit     Bake     Vegetarian     Vegan

Yield 5 loaves

Number Of Ingredients 5

2 cups fresh grated coconut
1 1/2 c. sugar
1 1/2 water
4 c. flour
2 t. baking powder

Steps:

  • 1. Combine coconut, sugar and water. 2. Blend flour and baking powder together. 3. Mix all ingredients to a doughy texture, adding a little flour as needed so it is not too sticky. 4. Separate into 5 equal parts and roll into the size of a hot dog bun. 5. Wrap in aluminum foil (sprayed with Pam cooking spray) and bake in 350 degree oven for 1 to 1 1/2 hours.

TAHITIAN COCONUT BREAD



Tahitian Coconut Bread image

I got this recipe in Hawaii at the Polynesian Center. They were giving samples away and it was delicious. I haven't make it yet and the baking instructions are not very good (it doesn't mention a baking pan), but I will try it and see what happens.

Provided by MsPia

Categories     Breads

Time 1h20m

Yield 5 Loaves, 10 serving(s)

Number Of Ingredients 5

2 cups fresh coconut, grated
4 cups flour
2 teaspoons baking powder
1 1/2 cups sugar
1 1/2 cups water

Steps:

  • Combine coconut, sugar and water.
  • Blend flour and baking powder together.
  • Mix all ingredients to a doughy texture adding a little flour as needed so is not too sticky.
  • Wrap in aluminum foil and bake in oven at 350 for 1 hour to 1 1/2 hours.
  • Makes 5 loaves.

TAHITIAN COCONUT BREAD



Tahitian Coconut Bread image

Had this bread at the "Polynesian Cultural Center" on Oahu Hawaii. Fun making it and great tasting! (I used regular coconut in a bag...no fresh coconuts in Connecticut!)

Provided by The Kitchen Assista

Categories     < 4 Hours

Time 1h15m

Yield 5 loaves, 5 serving(s)

Number Of Ingredients 5

2 cups fresh grated coconut
4 cups flour
2 teaspoons baking powder
1 1/2 cups sugar
1 1/2 cups water

Steps:

  • Combine coconut, sugar and water.
  • Blend flour and baking powder together.
  • Mix all ingredients to a doughy texture, adding a little flour as needed so it is not too sticky.
  • Separate into 5 equal parts and roll into the size of a hot dog bun.
  • Wrap in aluminum foil (sprayed with Pam) and bake in 350 degree oven for 1 hours to 1 1/2 hours.
  • Makes 5 loaves.

Nutrition Facts : Calories 821.7, Fat 22.9, SaturatedFat 19.6, Sodium 161.2, Carbohydrate 144.8, Fiber 8.2, Sugar 62.7, Protein 12.7

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