Recipe: Tahitian Coconut Bread

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.



Recipe: Tahitian Coconut Bread — 2 Comments

  1. Hi was a pastry chef on the island of Moorea for 12 years, The bakery was part of a Chinese store. My mother in law taught me how to make coconut bread and the best compliment I ever received was when her mother said it was the best coconut bread she ever had. I grated my own coconuts squeezed it cheesecloth to get coconut milk. did not use straight coconut. (to wet)

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