Back in 2010, Rob and I went to Oahu, Hawaii.
While we were there, we visited the “Polynesian Cultural Center” (which we both really enjoyed). We went to the Tahitian Pavilion, as it was especially meaningful since my father had served a mission for our Church there back in the 1950’s.
At the Pavilion, they handed out this recipe for “Tahitian Coconut Bread“.
I wish my dad were still alive so I could ask him if he ever in fact ate anything that tasted like this, how authentic it was etc. But regardless of his answer, everyone here (except for Zandra) enjoys this sweet bread.
And it is super easy to make. The kids like it for breakfast sometimes – served just a little warm.
Tahitian Coconut Bread
2 Cups fresh grated coconut (I just use grated coconut from the bag…it’s as fresh as this Canadian is gonna get it)
4 cups flour
2 tsp baking powder
1.5 cups sugar (note – this is a SWEET bread, so don’t be surprised)
1.5 cups water
Combine coconut, sugar and water. Blend flour and baking powder together. Mix all ingredients to a doughy texture, adding a little flour as needed so it is not too sticky (it is pretty sticky though). Separate into 5 equal parts and roll into the size of a hot dog bun. Wrap in aluminum foil and bake in 350 degree oven for 1- 1.5 hours. Makes 5 loaves.