Nouvelle Coco Bread

Ingredients

This Nouvelle Coco Bread recipe differs from the original Jamaican version by incorporating the principles of Nouvelle cuisine. The bread is lighter and fluffier, with a more delicate texture. The coconut flavor is more subtle, allowing the other ingredients in a dish to shine. The presentation is also refined, with a golden crust and an elegant shape. We alse have the original recipe for Coco Bread, so you can check it out.

• 3 cups (360g) all-purpose flour 3 cups (360g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 2 1/4 teaspoons (7g) active dry yeast 2 1/4 teaspoons (7g) active dry yeast
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 1/4 cup (60g) unsalted butter, melted 1/4 cup (60g) unsalted butter, melted
• 1/4 cup (20g) desiccated coconut 1/4 cup (20g) desiccated coconut

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 5g
• Carbohydrates (total, sugars): 38g, 8g
• Protein: 5g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, yeast, and salt.
2. 2.
   In a separate bowl, mix together the warm water, coconut milk, and melted butter.
3. 3.
   Gradually pour the wet ingredients into the dry ingredients, stirring until a dough forms.
4. 4.
   Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. 6.
   Punch down the dough and divide it into 8 equal portions.
7. 7.
   Shape each portion into a round bun and place them on a baking sheet lined with parchment paper.
8. 8.
   Cover the buns with a kitchen towel and let them rise for another 30 minutes.
9. 9.
   Preheat the oven to 180°C (350°F).
10. 10.
    Brush the buns with a little coconut milk and sprinkle desiccated coconut on top.
11. 11.
    Bake for 15-20 minutes, or until the buns are golden brown.
12. 12.
    Remove from the oven and let them cool on a wire rack before serving.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Desiccated coconut — Toast the desiccated coconut in a dry skillet over medium heat until golden brown for enhanced flavor.

Tips & Tricks

• For a sweeter variation, add a tablespoon of honey or maple syrup to the dough.
• Serve the Nouvelle Coco Bread warm with a spread of butter or your favorite jam.
• Experiment with different shapes for the buns, such as knots or twists, to add visual interest.
• If you prefer a stronger coconut flavor, substitute coconut extract for the vanilla extract.
• Freeze any leftover buns in an airtight container for up to 1 month.

Serving advice

Serve the warm Nouvelle Coco Bread as a side to complement a variety of dishes, such as curries, stews, or grilled meats. It can also be enjoyed on its own as a delightful snack.

Presentation advice

Arrange the Nouvelle Coco Bread on a rustic wooden platter or a modern ceramic plate. Dust the buns with a sprinkle of powdered sugar for an elegant touch. Garnish with fresh mint leaves or edible flowers for a pop of color.