Ipo Coconut Bread

I ate so much Ipo Bread in Bora Bora that the Four Season’s Chef gave me their recipe. Every morning I would indulge myself with these little poofy pillows of coconut goodness. It’s measured in kg because I wanted to preserve the authenticity of the gift. But I did include a professional French Chef’s conversion chart we obtained in Paris. It’a funny, they use commas instead of periods.

Ingredients

  • Flour kg 0.250
  • Sugar kg 0.100
  • Fresh Grated Coconut kg 0.040
  • Fresh Coconut Milk (or carton) kg 0.600
  • Baking Powder kg 0.005

Instructions

  • Mix all ingredients in bowl
  • Spread oil or butter on the silicone mold
  • Cook in the oven (100º Celsius) with a bowl of water (humidification) for 20 minutes.
  • Leave it to rest and cool down before unmolding

Bon Appétit!

Notes

Culinary Metric Conversion

1 CUP =  130 g         1,5 CUP =  200 g      1 ¾ CUP  = 230 g      180°C = 350°F

SUGAR   :  ¾ CUP =  175 g          1,5  CUP =  120 g      1   CUP = 245 g

BUTTER:   1 CUP =  240 g

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