Coconut Bake

Warm the coconut milk to about 49°C, so it's warm but not hot.

In a large bowl, combine the flour, instant yeast, brown sugar, and salt. Add the butter and rub it into the flour mixture with your fingers until it forms fine crumbs.

Add the freshly grated coconut flesh, pour in the warm coconut milk and water, then mix and knead into a springy, fairly firm dough.

Transfer the dough to a lightly floured surface and knead for 5 minutes until smooth. Divide into two portions, cover with a towel, and let rest for 20 minutes.

Roll out each portion into a round about 20 cm in diameter, place on a parchment-lined baking sheet, and prick the surface with a fork.

Bake in a preheated 200°C oven for 15–20 minutes, until the bake is golden brown and cooked through in the center.

Let the bake cool for 10 minutes, then cut into portions and serve warm with saltfish, eggs, butter, or cheese.