Ingredients:
4 cups shredded coconut
1 cup of coconut milk (warm)
4 cups flour
2 Tbsp butter
2 Tbsp shortening
1/2 Tsp salt
1/4 cup sugar
2 Tbsp yeast
1 Tsp cinnamon powder
1 Tsp nutmeg
1 Tsp vanilla essence
1 Tsp rose- almond
Methods:
Put coconut into a pot then add sugar, nutmeg, cinnamon powder, vanilla, rose almond, a pinch of red food coloring.
Combine all ingredients together ensuring that all the coconut is red cook for about 5-6 mins after coconut is finished cooking remove it from heat and place it into a bowl and set it aside to cool down.
In a mixing bowl add flour, salt, butter, shortening, yeast combine all the dry ingredients together then pour warm coconut milk a little at a time to knead the flour after the flour is finish kneading and its formed into a round dough ball, place it back into the bowl using a damp paper towel or plastic wrap to cover the dough for 20 mins.
After the dough finishes resting then lightly dust your surface with flour place dough on the surface cut dough into two pieces then begin to roll it out flat.
After the rolling process is finished then start adding the coconut to the dough using a spoon to spread out the coconut on the dough then flip up the end of the dough and start rolling it till u reach the last edge then use fingertips to damp water around the edge so the dough can be sealed.
After sealing then grease the baking pan and place it in there bake at 350 degrees for 15 mins after its finish use melted butter to base the top then sliced into it and enjoy.
Note: eggs can be used in this recipe also.
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