Garifuna Bakery · Coconut Bread
Pan de Coco
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The coconut milk is squeezed by hand from freshly grated coconut and goes into the dough in place of water or cow's milk, which keeps the bread soft for days.
Dense, faintly sweet bread kneaded with fresh coconut milk, baked into small rounds and sold warm from baskets along La Ceiba's beach malecón and market stalls.
Why it's made this way: Coconut palms are abundant along Atlántida's Caribbean shoreline, and Garifuna bakers have folded coconut into bread for generations, unlike the wheat breads of Honduras's interior.
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