Prep. time: 25 minutes
Resting time: 4 hours (2h + 2h)
Baking time: 40 to 60 minutes

The Tahitian word faraoa (bread) comes from the English word flour. In Polynesia, many varieties of bread are made primarily with coconut.

Lightly sweet and fragrant, coconut bread is a delicious alternative to breakfast brioche. Try it with guava jam, soursop, or pineapple-grapefruit preserves—it’s pure bliss!

 Step 1
In a glass or measuring cup, dissolve the yeast in warm water; let it foam for a few minutes.
In a mixing bowl, combine flour, sugar, and salt.

Step 2
Make a well in the center. Add the yeast, then gradually incorporate the coconut milk.
Knead vigorously by hand for about 10 minutes until the dough is smooth and elastic.

Step 3
Cover and let rise for 2 hours in a warm, humid place.

Step 4
Punch down the dough to release air bubbles. Fold and knead again 2 or 3 times.
Butter and flour a loaf pan  then transfer the dough into it.
Let rise again for 2 hours until the dough reaches the rim of the pan.

Step 5
Mix the egg yolk with 1 Tbsp. coconut milk and gently brush the tops of the loaves.
Bake in a preheated oven at 190 °C / 375 °F for 40 to 60 minutes until lightly golden—check with a skewer or knife tip.
Let cool before removing from the pans.