Servings: 10
Calories: 309kcal
Equipment
- Instant Pot Omni Plus
Ingredients
- 1 cup coconut milk
- 3 tablespoons sugar
- 5 tablespoons unsalted butter divided: 4 tablespoons & 1 tablespoon melted
- 1 teaspoon salt
- 1 ½ teaspoons rapid rise yeast 1 packet
- 1 egg large
- 4 cups all-purpose flour
- 1 tablespoon coconut oil
Instructions
- Line a large baking sheet with parchment paper, spray with baking spray, and set aside.
- In a medium bowl, combine coconut milk, sugar, salt, and 4 tablespoons of butter.
- Heat in the microwave for about 30 seconds or until the butter melts. (Heat for about 5 minutes if you’re melting the butter in the Instant Pot oven.) Do not let the mixture boil or overheat.
- Pour the melted butter mixture into a large mixing bowl.
- Add the yeast packet and mix, using a spatula to remove any sugar residue from the bowl.
- Next, add the egg.
- Stir in the flour to form a soft dough.
- Knead the dough for 3-4 minutes on a lightly floured surface.
- Place dough in a bowl greased with coconut oil and butter, turning once to coat the dough.
- Cover loosely with a clean cloth and let it rise in a warm place for 1 to 2 hours or until the dough has doubled.
- After it has doubled and risen, punch the dough down.
- Transfer dough to a lightly floured board or surface.
- Cut the dough into about 10-12 equal pieces and roll each dough into a ball.
- Roll each piece with a rolling pin to about a 6-7 inch diameter and about ⅛-¼ inches thick.
- Mix the coconut oil and 1 tablespoon of melted butter in a small bowl.
- Brush each flattened dough ball with the mixture and then fold in half and brush again.
- Place the dough on the prepared sheet pan and repeat with remaining pieces until complete.
- Let the sheet pan full of the folded-over dough rest for about 10-15 minutes.
- Preheat and bake in the oven at 350 degrees F for about 15-20 minutes, or until nicely browned on top. If using the Instant Pot Omni Plus oven, bake on at 350 degrees for 13-15 minutes.
- Remove the baked bread from the oven and let cool for about 5 minutes.
- Brush again with the coconut oil and butter mixture.
- Serve immediately warm or cooled to room temperature, and enjoy!
Video
Notes
- You can freeze coco bread when cool and reheat in the oven.
- The best way to enjoy your frozen coco bread on a cold day is by placing them in a baking dish and bake until they are warm (about 5-7 minutes at 350 degrees). Then, make it more flavorful by brushing it with melted butter!
- They also warm up nicely in the microwave or toaster oven.
If you love the taste of coco bread but don’t want to eat it all at once, here are three ways to keep your flatbreads fresh.
- Wrap the bread in a damp paper towel and cover with plastic wrap or aluminum foil. It keeps moisture in and prevents drying out.
- Store in an airtight container or sealable baggie. The seal should be tight enough that no air can escape from inside the container, which would lead to more rapid spoilage of your coco bread.
- Keep it tightly wrapped in plastic wrap when storing on the countertop- this is especially important if you live in a warm climate where there’s high humidity. The plastic wrap protects bread slices from getting stale.
Nutrition
Calories: 309kcal | Carbohydrates: 42g | Protein: 6g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 244mg | Potassium: 111mg | Fiber: 1g | Sugar: 4g | Vitamin A: 199IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 3mg
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