3 cups all purpose flour
2 1/4 teaspoon instant yeast
1 tablespoon brown sugar
1 teaspoon salt
1/4 cup of cold butter
1 cup of coconut milk with the pulp/flakes (fresh coconut)
1 teaspoon butter for greasing the pans
Lets start with the coconut.
This was the first time I made my bake using both the pulp and the milk all in one.
I split my dried coconut and used only half of the pulp, the other half I wrapped in press and seal and popped it in the freezer for use another time.
I gave a rough chop the my half of the dried coconut and placed it in my vitamix blender with 1 cup and 1 tablespoon of cold water. Blend until it is creamy and completely broken down.
In your stand mixer bowl, add 3 cups of flour, yeast, sugar and salt. Chop the cold, hard butter into small 1/2 inch pieces and drop it in the flour mix.
Place the stand mixer on the lowest speed and mix to combine. If you are using your hands, just crumble it between your fingers, until you get the texture of peas.
Start adding the coconut milk/pulp a little at a time and keep it on speed 2 and mix.
If you are using your hands, start kneading until the dough comes together.
Once the dough is firm, not to soft, not too hard, and it should be sticky, but not sticking to your fingers when you press on it.
Form into a ball and cover with a damp towel. Allow to rest for 30 minutes.
Heat the oven to 375 degrees.
Grease your baking dishes. Roll the dough out. You should get 2 small loaves.
This is a heavy bake so it will not rise like bread does. You want to roll out your dough to 1 inch thickness.
I used my two small cast iron skillets. Once your place your rolled out dough in your baking pans, prick all around gently with a fork.
Let it rest in the pans for 10 minutes and then place it in the oven to bake for 21 minutes.
The tops should be brown and the insides cooked through.
These should be served hot out the oven with , butter, cheese and a nice hot cup of tea!