Jamie Oliver

Coconut bread

Coconut bread

Makes 2 loaves (each loaf serves 6 to 8)
Cooks In55 minutes plus proving
DifficultyNot too tricky
Nutrition per serving
  • Calories
    387
    19%
  • Fat
    14.8g
    21%
  • Saturates
    11.3g
    57%
  • Protein
    10.7g
    24%
  • Carbs
    48.6g
    19%
  • Sugars
    3.7g
    4%

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Jamie Oliver

Find out what's in our latest issue

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Ingredients

  • 1 x 7 g sachet dried yeast
  • 2 tablespoons runny honey
  • 1 ripe banana
  • 1 large free-range egg
  • 800 g strong flour , plus extra for dusting
  • 400 ml coconut milk
  • 200 g desiccated coconut
  • unsalted butter , for greasing
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Jamie Magazine
Recipe From

Jamie Magazine

By Jamie Oliver

Find out what's in our latest issue

Share this Recipe

Tap For Ingredients

Method

  1. Stir the yeast and honey into 200ml tepid water, then leave for a couple of minutes to bubble up a bit.
  2. Peel and mash the banana. Crack the egg into a bowl and beat together.
  3. It’s best to use a stand mixer for this. Put the flour, mashed banana, beaten egg, coconut milk, coconut and a small pinch of sea salt in the bowl and combine using the dough hook. Add the yeast mixture and let the mixer run for 15 minutes. Cover the bowl with a damp tea towel and let prove for 1 hour.
  4. If working by hand, combine the wet ingredients in a bowl. Mix the coconut, flour and salt in a separate bowl, make a well in the centre, then tip in the wet ingredients and yeast and pull together, using your fingers then hands, till well combined.
  5. Turn out onto a clean surface dusted with flour. Add a little extra flour, so it’s more manageable, then knead for at least 10 minutes, or until it’s elastic. Cover the bowl with a damp tea towel and let prove for 1 hour.
  6. Tip the dough onto a clean, floured surface. Knead for a few minutes and bring into a ball.
  7. Divide the dough into 2 pieces and push into 2 greased 13cm x 18cm loaf tins. Cover the tins with a damp tea towel and prove in a warm place for 1 hour, or till doubled in size.
  8. Preheat the oven to 200ºC/gas 6.
  9. Cook the loaves for 30 to 35 minutes, or till the crusts are golden-brown, and sound hollow when tapped.
  10. Transfer to a wire rack to cool a little. Delicious served warm with chopped mango, fresh mint and yoghurt hit with lime zest and juice, and honey.

Tip

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Nutrition per serving
  • Calories
    387
    19%
  • Fat
    14.8g
    21%
  • Saturates
    11.3g
    57%
  • Protein
    10.7g
    24%
  • Carbs
    48.6g
    19%
  • Sugars
    3.7g
    4%

Of an adult's reference intake