I am not a true fan of coconut bread, I am more of a homemade pumpkin bread person, if no pumpkin, I buy Kiss Baking bread, the whole wheat and also the plain ones, but having all those coconuts and nothing to do today, I decided to try my hand at making coconut bread, but luckily they came out good.
1/2 cup unsweetened finely grated coconut
2 tbs sugar
1 pk yeast
3 1/2 cup all-purpose flour , more for kneading
3/4 tsp salt
1 cup coconut milk
3 tablespoons butter, melted
Put coconut, sugar, yeast and 1/2 cup warm water into a small non-reactive bowl and stir briefly. Set aside until mixture is swollen and bubbly, about 15 minutes. Mix flour and salt together in a large bowl. Add yeast mixture, coconut milk and butter. Using your hands or a wooden spoon, stir until well combined. Turn dough out onto a well-floured surface and knead, dusting with more flour as necessary, until soft and elastic, 5 to 6 minutes. Form dough into a ball, dust generously all over with flour and transfer to a clean large bowl. Cover bowl with a kitchen towel and set aside in a warm spot to let rise.
Divide dough into 8 pieces and roll each into a ball. Arrange balls of dough on a large oiled baking sheet, spacing them 3 to 4 inches apart. Set aside in a warm spot, uncovered, to let rise until doubled in size again, about 45 minutes.
Preheat the oven to 350°F. Bake bread until deep golden brown and cooked through, 20 to 25 minutes. Serve warm or set aside to let cool to room temperature.