whole wheat coconut bake

Yield: 1 bake
Preparation time: 25 min
Cooking time: 20 min
Level: Easy

Ingredients:
1 cup all purpose flour
1 cup wholewheat flour
2 tbsp. sugar
2 tbsp. yeast or 1 sachet yeast (quick)
3/4 cup finely grated coconut
½ -3/4 cup coconut milk
2 tbsp. melted butter or coconut oil or olive oil
1 tsp. cinnamon and nutmeg (optional)

Chop the coconut kernel and finely the grate the coconut with a cup of water in a blender. Strain the coconut to remove most of the water.

Sift the flour. Add the sugar, cinnamon, nutmeg and dry quick yeast. Mix well. Add the coconut meat, 1/2 cup coconut milk and butter or oil. Add a little more water if necessary. Mix well, dusting a little more flour to help with the kneading. Knead to a soft dough. Roll in a ball and placed in a bowl that is dusted with some flour. Allow to rest until it has doubled in size.

Punch down and shape into a ball. Place on a flat greased baking pan and roll out with a bailna (rolling pin) until the dough is about 1 inch thick. Leave to rest for another 15 minutes.

Place in an oven and bake at 250°F for 20 minutes or until golden brown.

Yields 8 servings.

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