Pan de Coco ( Coconut Bread )

Pan de Coco

• 1/2 Cup Flaked Coconut Unsweetened
• 1 Tbsp. Sugar
• 2 1/4 tsp. Active Dry Yeast (1 packet)
• 1/2 Cup Warm Water (~110 degrees)
• 3 1/2 Cups Flour, plus more for dusting
• 3/4 tsp. Himalayan Salt
• 1 Cup Coconut Milk
• 3 Tbsp. Unsalted Butter, melted

Add coconut, sugar, yeast and water into the bowl of an electric mixer and stir briefly.  Let sit until bubbly, about 15 minutes.
Mix together flour and salt in another bowl.  When yeast mixture is ready, add coconut milk and butter.  Attach the dough hook to the mixer and slowly add the flour/salt mixture.
Knead for about 3 minutes, until soft and elastic.  Form the dough into a ball and dust generously with flour.  Place the dough ball back into the bowl and cover with a cloth.  Set aside in a warm spot to rise until doubled in size, about 1 1/2 hours.
Divide the dough into 8 pieces and roll each into a ball.  Arrange each ball on a greased baking sheet about 3 inches apart.  Set aside and allow to rise until doubled in size, about 45 minutes.
Preheat oven to 350.  Bake until golden brown, about 25 minutes.  Serve warm or at room temperature.