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Belize Recipes
Categories & Ethnic Origins
Back Coconut Bread

Coconut Bread
Categories:Breads, Breakfast
Ethnic Origins:Belizean
Recipe Courtesy of:
 Joy Nunez
 Yugadah Inn
Ingredients:
2 1/2 lb flour
3 tablespoon sugar
1/2 lb shortening
1 tablespoon salt
1 pack yeast
1 egg
2 1/2 cups coconut milk or 1 small coconut
Instructions:
Mix all the dry ingredients together in a bowl.
Beat egg, add coconut cream, and stir together.
Pour mixture slowly into the dry ingredients until it becomes a smooth paste.
Leave to rest for about 1/2 an hour.
Knead dough to smoothen and rest for another 1/2 hour.
Make dough into balls and set in baking sheets for 20 minutes.
Bake at 200 degrees until brown.

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