Summary

Ingredients

• 1 kg flour
• 2 teaspoons salt
• 40 g yeast, fresh or 2 packets dry yeast
• 2 tablespoon sugar
• 800 ml coconut milk
• 1 egg yolk
• Desiccated coconut as desired

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Instructions

1. Mix 1 kg flour with 2 teaspoons salt in a large bowl.
2. Crumble 40 g fresh yeast (or 2 packets dry yeast) and mix with 2 tablespoons sugar until creamy.
3. Add the yeast mixture and 800 ml coconut milk to the flour, add desiccated coconut as desired, and stir for 2-3 minutes until combined.
4. Knead the dough for 8-10 minutes until smooth with visible air bubbles when cut.
5. Cover the bowl and let the dough rise at room temperature for 1 hour.
6. Divide the dough into three equal portions, shape each into a long roll, and braid them together.
7. Place the braid on a baking sheet and brush the top with egg yolk.
8. Place the baking sheet in a cold oven, set the temperature to 200°C (392°F), and bake for 40 minutes.