Garifuna Bakery · Coconut Bread
Pan de Coco
Photo: Bagoto / Wikimedia Commons · CC BY-SA 4.0
Bakers grate the coconut meat and press out fresh milk by hand to knead into the dough, so no two loaves rise quite the same.
Soft, slightly sweet bread enriched with fresh coconut milk and shredded coconut, baked in small round loaves. Garifuna women sell it warm from baskets around Livingston's dock.
Why it's made this way: Coconut palms line Izabal's Caribbean coast, and Garifuna baking traditions lean on coconut far more than inland Guatemalan bread does.
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Part of World of Street Food — 690 dishes from 118 countries.
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