Coconut bread is sold at every bakery and roadside stall on Rarotonga. The crumb is pillowy and faintly sweet, the crust pale gold. It is perfect eaten warm with butter, or used to soak up the sauces from rukau and ika mata. The recipe is simple but the coconut cream gives it a moistness that keeps for days.
Serves 8
Combine flour, yeast, sugar, and salt. Add coconut cream and oil. Mix until a rough dough forms, then knead on a floured surface for 8 minutes until smooth and elastic.
Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour until doubled.
Punch down dough, shape into a loaf, and place in a greased 900 g loaf tin. Cover and rise for 30 minutes.
Preheat oven to 190 °C (375 °F). Bake for 30–35 minutes until golden and hollow-sounding when tapped. Cool on a wire rack.
Full-fat coconut cream gives the best flavour and texture.
Brush the top with coconut cream in the last 5 minutes for a glossy crust.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Add 50 g desiccated coconut to the dough for extra texture.
Shape into rolls for individual servings.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Store at room temperature, wrapped, for up to 3 days. Freezes well for 1 month.
Coconut bread became widespread in the Cook Islands during the 20th century as wheat flour became widely available. It quickly replaced taro flatbreads as the everyday staple.
Yes, but the bread will be slightly less rich. Shake the can well before measuring.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving (80g / 2.8 oz) · 8 servings total
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