2 1/2 cups of shredded fresh coconut
3/4 cup all-purpose flour
1 1/2 teaspoons active dry yeast
2 tablespoons unsalted butter or margarine, softened
2/3 cup milk
to taste
2 1/2 cups of shredded fresh coconut
3/4 cup all-purpose flour
1 1/2 teaspoons active dry yeast
2 tablespoons unsalted butter or margarine, softened
2/3 cup milk
to taste
Tost the coconut in a preheated oven at 350°F for about 35 minutes, stirring constantly
Let it cool
Sift the flour with the yeast and place in a bowl
Melt the butter or margarine with the milk until smooth
Let it cool
Add to the flour mixture and mix well
Add the shredded coconut, mix well, and season with salt to taste
Place in a greased 9x13-inch baking dish and press evenly with your fingers
Cut into small rectangles and bake in a moderate oven (170°C) for about 40 minutes or until lightly golden
Let it cool and serve with dips or crackers
Serves 4 to 6 people.
