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Mother-in-law's Tongue (Coconut Bread)

This nostalgic coconut bread recipe is simple, tender, and perfect for sharing with family over breakfast or tea.
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Prep Time 50 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American, Comfort Food
Calories: 150
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 1/2 can condensed milk
  • 1/2 cup lukewarm milk Too hot will kill the yeast, too cold won't proof well.
  • 2 pieces eggs
  • 2 tablespoons margarine or butter At room temperature
  • 3 to 4 cups wheat flour Start with 3 cups and add more until soft but not sticky.
  • 10 g dry yeast Can substitute with active dry yeast.
  • 1 pinch salt
Toppings
  • Condensed Milk For topping
  • Grated coconut For topping

Method
 

Preparation
  1. In a bowl, mix the lukewarm milk with the yeast until well dissolved.
  2. Add the condensed milk, eggs, butter, and salt. Mix until it forms a homogeneous cream.
  3. Add the flour little by little, stirring until you get a soft dough that comes out of your hands.
  4. Cover dough and let grow for about 50 minutes, or until double the volume.
  5. Divide the dough into portions, shape the rolls, and place in a greased and floured baking pan.
  6. Let them rest for another 30 minutes to get really soft.
Baking
  1. Brush with a mixture of yeast and a little milk.
  2. Bake in a preheated oven at 180 degrees C for 25 to 30 minutes, until golden brown.
  3. As soon as they come out of the oven, pour condensed milk on top and finish with grated coconut.

Notes

Serve warm, with a pat of butter or an extra drizzle of condensed milk. Wonderful with strong coffee or hot tea. Leftovers may be stored in an airtight container at room temperature for up to two days or refrigerated for up to five days. Warm gently before serving.