Coconut Pandan Milk Bread is a soft, fluffy, and aromatic bread infused with the tropical flavors of coconut and pandan. With its vibrant green color and subtly sweet, fragrant taste, this bread is a perfect combination of lightness and richness. The coconut milk provides a creamy texture, while the pandan leaves give the bread a unique, slightly nutty flavor and an irresistible fragrance. It’s often enjoyed for breakfast, as a snack, or paired with a cup of coffee or tea.
Ingredients:
- 350g all-purpose flour
- 10g active dry yeast
- 60g sugar
- 200ml coconut milk (room temperature)
- 1 large egg
- 1/4 tsp salt
- 1 tbsp pandan extract (or pandan paste)
- 40g unsalted butter, softened
- 50ml warm water
- 1 tbsp milk powder (optional, for extra softness)
- 1 tsp vanilla extract (optional)
Directions:
- Activate the yeast:
In a small bowl, mix the warm water with the sugar and active dry yeast. Stir and let it sit for about 5–10 minutes until frothy and activated. - Prepare the dough:
In a large mixing bowl, combine the flour, salt, and milk powder (if using). Add the activated yeast mixture, coconut milk, egg, pandan extract, and vanilla extract. Stir to combine until a dough starts to form. - Knead the dough:
Once the dough starts to come together, add the softened butter and knead the dough for about 8–10 minutes, either by hand or with a stand mixer. The dough should be soft, smooth, and slightly sticky but not overly wet. If needed, add a little more flour. - First rise:
Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour, or until it doubles in size. - Shape the dough:
After the dough has risen, punch it down to release the air. Divide it into 8–10 small portions, then roll each piece into a ball. Arrange the dough balls in a greased loaf pan, ensuring they are touching but not overcrowded. - Second rise:
Cover the loaf pan with a cloth and let the dough rise for another 30–45 minutes, or until the dough has risen and filled the pan. - Bake the bread:
Preheat the oven to 180°C (350°F). Once the dough has risen, bake for about 20–25 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. - Cool and serve:
Remove the bread from the oven and let it cool slightly before turning it out onto a wire rack. Slice and enjoy while it’s warm or at room temperature.
Coconut Pandan Milk Bread is best enjoyed fresh, but you can also store it in an airtight container for a few days or freeze it for later use.
Enjoy the delightful aroma and flavor of this tropical-inspired bread!
