-
1
Wake the Yeast in Coconut Milk
10 Mins
Liquid about 38°C (100°F)
Pour the warm coconut milk and water into a large bowl, stir in 1 tablespoon of the 60g sugar and the 7g instant yeast, and leave it for 5–10 minutes until it turns frothy and smells faintly beery. That foam is your proof the yeast is alive — if nothing happens after 10 minutes, the yeast is dead and you need a fresh packet before going on.
Instant yeast usually needs no blooming, but this quick check saves a loaf that never rises.
Done when: A creamy foam, about 1 cm thick, covers the surface of the milk.
-
2
Mix the Dough
5 Mins
Room temperature
Add the 500g flour, the remaining sugar, the 80g desiccated coconut and the 1 tsp salt to the yeasty milk, then pour in the 30g melted and cooled coconut oil. Stir with a wooden spoon until a shaggy dough forms and no dry flour is left at the bottom of the bowl.
Keep the salt mixed into the flour rather than dropping it straight onto the yeast — direct contact with salt can slow the yeast down.
Done when: A rough, slightly sticky dough that holds together in one mass.
-
3
Knead Until Smooth
10 Mins
Room temperature
Turn the dough onto a lightly floured surface and knead for about 10 minutes, pushing it away with the heel of your hand, folding it back and turning it a quarter turn each time. The dough should go from rough and sticky to smooth, soft and springy. Add flour only a pinch at a time if it sticks — too much flour makes a dry loaf.
Test it with the windowpane check: stretch a small piece thin — if it stretches without tearing, the gluten is ready.
Done when: Smooth, soft dough that springs back slowly when poked.
-
4
First Rise Until Doubled
60 Mins
Warm place, about 25–28°C (77–82°F)
Shape the dough into a ball, put it in a lightly oiled bowl, cover with a clean tea towel or cling film, and leave it in a warm, draught-free spot for about 60 minutes until it has doubled in size. In a cool kitchen this can take 75–90 minutes — judge by size, not by the clock.
A turned-off oven with the light on, or a spot near a warm stove, makes a good rising place.
Done when: Doubled in size; a fingertip pressed in leaves a dent that fills back only slowly.
-
5
Shape Small Loaves & Second Rise
35 Mins
Warm place, about 25–28°C (77–82°F)
Punch the dough down gently, turn it out and divide it into 8 equal pieces. Roll each piece into a smooth oval loaf about 12 cm (5 inches) long and set them well apart on the prepared tray. Cover loosely and leave for 30 minutes until puffy and nearly doubled again. Meanwhile heat the oven to 190°C (375°F). Brush the tops lightly with a little extra coconut milk for a soft, golden shine.
Equal pieces bake evenly — weigh them if you like, about 120g of dough each.
Done when: Loaves look puffy and swollen, and a gentle poke leaves a small dent.
-
6
Bake Until Golden
20–25 Mins
Oven 190°C (375°F)
Bake on the middle rack at 190°C (375°F) for 20–25 minutes, until the loaves are deep golden on top and sound hollow when tapped underneath. The centre should reach about 93°C (200°F) on a thermometer. If the tops brown too fast, lay a sheet of foil loosely over the tray.
Small loaves bake fast — start checking at 20 minutes, and trust the tap and the colour, not the clock alone.
Done when: Deep golden crust, hollow tap underneath, soft crumb inside.
-
7
Cool on a Rack
15 Mins
Room temperature
Move the loaves to a wire rack and cool for at least 15 minutes before tearing into them. Cutting or pulling apart a hot yeast loaf crushes the crumb and lets the steam escape too fast, leaving the bread dry.
Eat them the same day if you can — this bread is at its best warm from the oven, with jam.
Done when: Loaves are warm, not hot, and hold their shape when pulled apart.
auto_awesome Finishing Touches & Plating
Serve the loaves warm, torn open and spread with a little guava jam, or plain with a cup of hot tea. In Tonga they are an afternoon snack as much as a breakfast bread — baked in a batch, shared around, and gone before they cool.
Tonga
55m
Spain
Vietnam