COCONUT BAKE

INGREDIENTS 

1 cup — lukewarm coconut milk

1 pack — active dry yeast

2 tbsp — brown sugar

2 tbsp — granulated sugar

1⁄4 cup — melted coconut oil

1 tsp — salt

1 tsp — grated nutmeg

3 cups — all-purpose flour

1⁄2 -3⁄4 cup — grated coconut

DIRECTIONS

1 Mix lukewarm coconut milk with yeast and sugar to activate yeast. Let it rest for 5 minutes.

2 Add coconut oil as well as salt and nutmeg and whisk thoroughly. Then fold in flour and coconut and knead dough until smooth and soft.

3 Transfer the dough to a lightly floured working surface and knead for an additional 3-5 minutes. Set aside in a covered bowl and let it sit for approximately 40 minutes.

4 Divide into 4 pieces when dough is ready and roll out into flat circles. The bakes should be about 1-2 inches thick.

5 Place on a lined baking sheet and let the doughs rest for 10 minutes.

6 Bake at 375 F (190 C) for 20-25 minutes until the bakes are golden brown.

APPROXIMATE MACROS PER SERVING: 220 G CALORIES ■ 0 G PROTEIN ■  39 G CARBS ■  3 G FAT

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