Coconut Brioche


  • 1-13.5 oz can Andre Prost Coconut Milk (found in the baking section) chilled (refrigerated overnight)
  • 1-1/4 oz package active dry yeast
  • 1/4 cup plus 1 teaspoon sugar
  • 2 large eggs, divided
  • 1 stick (8 tablespoons) unsalted butter, softened
  • 1 teaspoon salt
  • 1/2 teaspoon coconut extract
  • 2 1/2 – 3 cups bread flour
  • Oil
  • 1/3 cup sweetened, flaked coconut

This delicious bread is made extra delicate and flavorful, with the addition of Andre Prost Coconut Milk.


  • 1 hour first rise
  • 40 minutes, second rise
  • 26-30 minutes to bake


  • 10 Servings


  1. Open can upside down. Pour off coconut water to measure 1/4 cup. If not enough coconut water, add enough tap water to make 1/4 cup. Heat (in microwave) to 110°F-115°F. Sprinkle with yeast and 1 teaspoon sugar. Whisk together until yeast is dissolved. Set aside to double in size.*
  2. Add 1/2 cup Coconut Milk solids to large bowl with 1/4 cup sugar, 1 whole egg, 1 egg yolk (reserve egg white) butter, salt and extract. Mix well. Add bubbled yeast and 1/2 cup flour at a time. Mix (or beat in mixture with dough hook) until dough is soft and pulls away from sides of bowl.
  3. Turn dough out onto lightly floured counter and knead 3-5 minutes. Dough will be soft and silky. Don't add too much flour or your bread will be tough. Shape dough into a ball and place in a lightly oiled bowl, turning, so oiled side is up. Cover with wax paper and a dish towel. Let rise in a warm spot. Butter an 11″ X 7″ baking pan.
  4. When bread has doubled in size, punch down and turn out onto lightly floured counter. Knead and divide into 10 equal sizes. Shape into balls. Place balls into prepared pan, making 2 rows of 5 pieces each. Cover and let rise about 40 minutes or until almost doubled.
  5. Meanwhile, 20 minutes before oven is needed, preheat to 375°F. Beat reserved egg white with 1 tablespoon water.
  6. When rolls are ready, brush gently but generously with egg white mixture and sprinkle with flaked coconut. Bake for 26-30 minutes or until golden brown. Cool pan on wire rack. Internal temperature of cooked bread is 190°F.<div> </div>*If yeast does not double in size it is old and has lost its power; or the water was too hot and killed the yeast. Start over with fresh yeast to ensure your bread will rise. Use plain water, if there is no more coconut water.

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