Bimini Coconut Bread

  • 1 cup warm coconut milk
  • 2 1/4 teaspoon yeast
  • 1/4 cup nonfat dry milk powder
  • 1/3 cup sugar
  • 1/2 cup canola oil
  • 1 teaspoon salt
  • 3 large eggs, beaten lightly
  • 2 tablespoons honey
  • 2 tablespoons melted butter
  • 4 cups bread flour
  • 1/2 cup unsweetened shredded coconut
  • Crisco shortening, to oil the pan
  1. In a small bowl microwave the coconut milk for one minute. Add the yeast to the warm coconut milk and allow it to sit for 5 minutes. Once the yeast mixture begins to bubble you know the yeast is good!
  2. I like to use my stand mixer…makes mixing bread easier but this can be done by hand as well! Mix together the non fat dry milk, sugar, canola oil, salt, and the eggs on low. Add in the yeast and coconut milk mixture to the mixing bowl and beat till combined. Add the honey and mix to combine. If you are using an electric stand mixer change to the dough attachment. Slowly add the flour and coconut one cup at a time until the flour is all incorporated and the sides are clean. Remove the dough. Brush the bowl with additional vegetable oil and add the dough back in and roll it to cover in oil. Cover the bowl with plastic wrap and allow it to rise for 2 hours or double in size. 
  3. Once the dough has risen, punch the dough down and cut in half. Place in a Crisco greased loaf pan and allow it to rise an additional 1 hour. Bake for 25-30 minutes or until golden brown.