Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup coconut milk
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup nata de coco, drained and chopped
Special equipment needed:
- 9x5 inch loaf pan
- Mixing bowls
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray.
2. In a mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk until well combined.
3. In another mixing bowl, whisk together the melted butter, coconut milk, eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Fold in the chopped nata de coco.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
8. Remove from the oven and let cool in the pan for 10 minutes.
9. Remove the bread from the pan and let cool completely on a wire rack.
Time:
Preparation time: 15 minutes
Cooking time: 45-50 minutes
Temperature:
350°F (175°C)
Serving size:
1 loaf (12 slices)
Nutritional information:
Calories: 243
Fat: 11g
Carbohydrates: 32g
Protein: 4g
Sodium: 237mg
Sugar: 14g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour for a healthier option.
- You can use honey or maple syrup instead of sugar for a natural sweetener.
- You can use almond milk or soy milk instead of coconut milk for a dairy-free option.
- You can use chopped dried fruits or nuts instead of nata de coco for a different texture.
Variations:
- You can add shredded coconut to the batter for extra coconut flavor.
- You can add cinnamon or nutmeg for a warm spice flavor.
- You can add chocolate chips or cocoa powder for a chocolate twist.
Tips and tricks:
- Make sure to drain the nata de coco well before adding it to the batter to avoid excess moisture.
- Do not overmix the batter to avoid a tough bread texture.
- Let the bread cool completely before slicing to avoid crumbling.
Storage instructions:
- Store the bread in an airtight container at room temperature for up to 3 days.
- You can also freeze the bread for up to 1 month.
Reheating instructions:
- To reheat the bread, wrap it in aluminum foil and bake in a preheated oven at 350°F (175°C) for 10-15 minutes.
Presentation ideas:
- Slice the bread and serve on a platter with fresh fruits and whipped cream.
- Dust the top of the bread with powdered sugar for a simple decoration.
Garnishes:
- Fresh fruits
- Whipped cream
- Powdered sugar
Pairings:
- Hot coffee or tea
- Fresh fruit juice
Suggested side dishes:
- Fruit salad
- Yogurt parfait
Troubleshooting advice:
- If the bread is too dry, add more coconut milk to the batter.
- If the bread is too moist, reduce the amount of nata de coco or drain it better.
Food safety advice:
- Make sure to wash your hands and all utensils before handling the ingredients.
- Use fresh and high-quality ingredients.
- Store the bread properly to avoid spoilage.
Food history:
- Nata de coco is a chewy, translucent jelly-like food product produced by the fermentation of coconut water.
- It originated in the Philippines and is commonly used in desserts and drinks.
Flavor profiles:
- Sweet
- Coconutty
- Chewy
Serving suggestions:
- Serve the bread as a dessert or snack.
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Region: Philippine