Hawaiian Coconut Bread

Ingredients

In this adaptation, the traditional Greek Tsoureki is transformed into a Hawaiian delight by incorporating the flavors of coconut and pineapple. The original recipe's distinct spices and aroma are replaced with the tropical essence of coconut, giving the bread a unique Hawaiian twist. We alse have the original recipe for Tsoureki, so you can check it out.

• 4 cups (480g) all-purpose flour 4 cups (480g) all-purpose flour
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) 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 (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 cup (120g) shredded coconut 1 cup (120g) shredded coconut
• 1/2 cup (75g) diced pineapple 1/2 cup (75g) diced pineapple

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 10g, 7g
• Carbohydrates (total, sugars): 42g, 15g
• Protein: 6g
• 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, whisk together the warm water, coconut milk, vegetable oil, eggs, and vanilla extract.
3. 3.
   Pour the wet ingredients into the dry ingredients and mix 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 knead in the shredded coconut and diced pineapple until evenly distributed.
7. 7.
   Shape the dough into a loaf and place it in a greased loaf pan.
8. 8.
   Cover the pan with a kitchen towel and let the dough rise for another 30 minutes.
9. 9.
   Preheat the oven to 180°C (350°F).
10. 10.
    Bake the bread for 30-35 minutes, or until golden brown and cooked through.
11. 11.
    Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Treat your ingredients with care...

• Shredded coconut — Toast the shredded coconut in a dry skillet over medium heat until golden brown for added flavor and texture.

Tips & Tricks

• For a more pronounced tropical flavor, you can add a teaspoon of coconut extract to the dough.
• If you prefer a sweeter bread, you can sprinkle some granulated sugar on top of the loaf before baking.
• Serve the Hawaiian Coconut Bread warm with a spread of coconut butter for an extra indulgence.

Serving advice

Slice the Hawaiian Coconut Bread and serve it as a delicious breakfast treat or enjoy it as a snack with a cup of tropical fruit tea.

Presentation advice

To enhance the tropical theme, garnish the bread with a sprinkle of toasted coconut flakes and a few pineapple chunks on the side.