Instant Coconut bake by Creole ( Creo - Lay )

Empty the packet of yeast into a bowl.

Add the yeast to lukewarm water and mix. Allow it to sit for 5 minutes.

Mix the flour mixture to distribute the coconut pieces throughout.

Add melted or softened butter to the flour mixture and mix.

Add the yeast mixture a little at a time until it forms a soft dough.

Knead the dough for about 6 to 8 minutes until it is smooth and soft.

Form the dough into a ball and coat the surface with a little butter or oil.

Cover the dough and allow it to rest for 20 minutes.

After resting, press down on the dough to check its rise.

Create two dough balls from the risen dough.

Grease a baking tray with butter.

Open out the dough balls to your desired thickness (thinner preferred).

Use a fork to create indents on the dough.

Let the dough rest for 5 more minutes while the oven preheats to 350°F.

Bake in the oven for 30 to 35 minutes until brown and beautiful.

Place the baked coconut bread on a wire rack to cool and prevent sweating.

Cut the bread into quarters and enjoy it hot with butter or cheese and triny pepper sauce.

Equipment Needed

Spice Level: