Fluffy Coco Bread Recipe - Vegan Tahitian Specialty

Fluffy Coco Bread Recipe - Vegan Tahitian Specialty

Recipe informations

  • Recipe informations: Coco bread (or Coconut bread), a Tahitian specialty, is a fluffy, sweet and light sandwich bread made with coconut water and coconut milk a long and low temperature cooking. Ideal to enjoy under the sun of French Polynesia, but also tastes amazing under the snow!
  • Preparation time: 120 Minutes
  • Cooking time: 45 Minutes
  • Total time: 180 Minutes
  • Recipe yield: 3 Serving (number of persons)
  • Recipe category: Breakfast
  • Recipe cuisine: Tahitian
  • Nutritional value: 1500 cal

Ingredients list

  • 300g white flour type 450
  • 150ml coconut milk
  • 50ml coconut water
  • 30g sugar
  • 50g baker's yeast
  • pinch of salt

If you have been to Tahiti - the remote French Polynesian island - then you must have tried their local specialty, the coco bread which is bread made in form of baguettes or of soft sandwich bread, and the dough is made using coconut water instead of standard water, and coconut milk is used as well.

This soft and sweet coco bread is ideal to enjoy for a continental breakfast with French jam or hazelnut spread and even for your PB&J sandwiches, but it locally ate simply with some salted butter to enjoy the coconut flavour at its highest.

My personal favorite? Eating it on Tahiti beach with hazelnut spread and fresh passion fruit simply cracked open on it, a pure delight on that island.

Anyway, living in Warsaw Poland at the moment, the second best solution was to get a good French jam from  Label Des Sens   shop on Nowy Swiat. Tastes even better than a home breakfast back in France!

As finding this bread is impossible, and it is actually pretty simple to prepare, the best solution is to make it yourself. Follow the steps and let us know how you enjoyed your own coco bread or twicked the coco bread recipe to your own personal taste!

Coco bread recipe Tahitian style

1. Fluffy coconut bread

Start by rounding up the ingredients, and mix together the dry parts, flour, sugar and salt, and put the baker's yeast in the middle. On the side, warm up the coconut water and coconut milk together up to around 60°C to be able to activate the yeast. Pour it down on the yeast, and start kneading with your hands to mix it together.

2. Knead ingredients until getting a ball

Keep kneading until the mix comes together and can form a self sustaining ball. It might take up as much as 30 minutes, and do not hesitate to add regularly pinches of flour until getting the adequate form, a dough ball that sticks in one piece.

3. Let the dough ball inflate in a warm environment

Let your coco bread dough ball inflate in a floured container by topping it up with a tea towel on any kind of dishcloth. If you do not live in a warm climate, you will need to set one up for your coco dough ball, for example by putting the bowl on top of a bowl of boiling water, and put it all in the oven.

4. Get the gas out of the dough ball once doubled in size

Once the dough ball will have doubled in size, after about 45 minutes, take it out of the warm environment, and press it to let gas escape, it should come down a little bit in size as gas escaped from the dough ball.

5. Cut the dough in three parts

Cut your dough in three equal parts on a floured kitchen counter, and roll each of them down as smaller balls.

6. Put the coco dough balls in a cake mold

Put the three smaller balls in a cake mold, next to each other.

7. Let dough balls rise a second time

Let the coco dough balls rise again in a warm environment, by puttin a cloth on top of them and a warm bowl of boiling water under.

8. Setup a warm environment for dough rise

After about 20 minutes, you should be able to see the magic operating, the coco dough balls should be slowly getting the cloth up as they rise in size under it.

9. Wait for a good rise and warm up oven to 150°C

Once the size of the dough balls reach its ideal size, about 30% above the top of the mold, start the oven warming to reach 150°C.

10. Cook at 150°C for an hour

Once it has reached 150°C, put the coco bread in the oven and let it bake for at least 45minutes. Check with a knife to make sure it is cooked: put a knife inside the coco bread, and if it comes out moist it means the cooking isn't over yet and you can let it bake 5 minutes longer.

11. Let the coco bread cool down for 15 minutes

Once baked, get it out of the oven and let it cool down for 15 minutes before getting it out of its mold.

12. Get the coco bread out of its mold

Once cooled down, simply get the coco bread out of the mold and start enjoying it!

13. Extra tip 1: cool down outside

If you cannot wait to try it, take your coco bread outside in the snow to have it cool down faster.

14. Extra tip 2: reheat coco bread slices in oven

To appreciate your coco bread slices at their best, do not warm them up in a toaster, but instead put them 5 minutes in your oven at 180°C, simply getting them up by using the oven's grid!

15. Extra tip 3: enjoy with French jam!

We did enjoy our coco bread at their best in Warsaw Poland by getting an amazing and tasty French jam at  Label Des Sens   shop on Nowy Swiat, and it was amazing!

Fluffy Coco bread recipe Tahitian style

Michel Pinson
About the author - Michel Pinson

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