Coconut bread for the bread maker

Ingredients for 1 servings:

• 530 g desiccated coconut, fresh, can be a little more, you need 2 large nuts
• 30 g rum, who has a Bounty Rum from the Fiji Islands
• 12 g salt
• 40 g honey or 60 g cane sugar
• 1 m.-sized egg(s)
• 30 g butter, soft
• 500 g flour, type 505
• 7 g dry yeast

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

A recipe from the Fiji Islands, without water only with fresh coconut

Add all ingredients one after the other to the BBA. I simply place the baking pan on the scales and weigh in all the ingredients. Give the coconut a few light taps on the side with a hammer or meat cleaver, turning it a little at a time, until the coconut breaks exactly in half. The water isn’t needed. Remove the coconut flesh from the nut and grate it finely, for example, using a food processor. If you have a coconut scraper, use that, of course. If you don’t have rum on hand, add 30 g of water as a substitute. Setting: Whole Wheat, Express, 1250 g