Pan de Coco de Samaná Recipe

This biscuit-like bread is traditionally sold at roadside stands in the Samaná province of the Dominican Republic, where it’s baked in cast iron Dutch ovens, much like biscuits were once baked on the American frontier. A fire is prepared and allowed to burn down to coals. At that point a round of dough is placed in the Dutch oven, and the oven is set on top of the coals. More coals are scooped onto the lid of the oven to provide top heat. It’s a handy system, and one you can certainly employ if you like, either at home or at the camp ground. For now I’m going to use a very hot kitchen oven to approximate the effect. But first the ingredients. You’ll need:

11 ounces (about 2 cups) bread flour
1 1/2 teaspoons salt
1 tablespoon baking powder
2 teaspoons sugar
1 ounce coconut oil (the solid stuff)
6 ounces (3/4 cup) coconut milk (preferably homemade)

Begin by preheating your oven to 500 degrees Fahrenheit (or as hot as it will go) and position a baking stone on the floor of the oven. Remove all the other racks so as not to burn yourself later!

Next combine the flour, salt, baking powder and sugar in a medium bowl and whisk to combine. Rub in the coconut oil with your fingers, and which once again to incorporate it thoroughly. Pour in the coconut milk, incorporating it with a spatula.

Turn the dough out onto a well-floured board and knead it until it’s smooth. Divide the dough into six portions. Shape the dough into balls, then roll them out into roughly 5″ disks. Carefully place the disks onto the stone and bake for about 12 minutes until the tops are golden. Eat them warm.

2 thoughts on “Pan de Coco de Samaná Recipe”

  1. The coconut milk – is it the canned one, cream + liquid, or the one in a carton, which we find next to almond milk and such?

    1. Good question, Anna! You can use either, though the one in the carton is probably both less expensive and thinner (which is good in this instance).

      – Joe

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