Pineapple & Coconut Bread
- Sarah L Samuels
- Mar 19
- 4 min read
When my sons were younger they loved going for breakfast with Lilo and Stitch at the Polynesian Hotel at Walt Disney World. As your server walked you to your table they would collect some of this amazing bread from the kitchen and it was the start to a delicious breakfast.
My eldest son has been asking me for ages to make him some and I did have a few goes a few years ago but it just wasn’t the same.
Recently I was making the dough for my cinnamon rolls and I thought maybe I could use this as the base and it worked perfectly- so it took a fair few years but I finally figured it out and my boys were very pleased.
It is a sweet bread with small chunks of pineapple, coconut and a sugar glaze to finish. It’s great with a cup of coffee for breakfast or a treat at any time of the day!
To start drain the pineapple chunks and cut into quarters.
Place in a medium sized bowl, then add the coconut and cornflour and mix together. Place in the fridge while you make the dough.
Then warm the milk, add the butter and mix.
Then put the flour, yeast and sugar in the bowl of a stand mixer with a dough hook attached.
Add the eggs and some of the milk and begin to mix.
Keep adding the milk until the flour is combined and you have a wet dough.
Keep mixing for another 8 minutes - the dough will still be wet but nice and shiny.
Transfer the dough to an oiled bowl and cover with oiled cling film and leave to prove until it has doubled in size. This could be 1-2 hours.
Grease a deep baking tray approximately 20cm x 23cm with butter.
Once the dough has proved tip it out on to a lightly floured surface and knock it back to remove the air from the dough.
Using a rolling pin on a floured surface roll out into a rectangle 40cm x 30cm.
Spread the pineapple and coconut mixture over half of the dough. Fold the other half of the dough over the top of the mixture and press down the open edges.
With a pizza cutter or sharp knife cut into roughly 18 squares.
Arrange into the tin - they don’t need to be placed in perfectly as they will rise and join together during the second prove.
Cover with cling film and leave to prove for an hour.
Pre-heat the oven to 180°C (160°C fan).
Brush with milk then bake for 25 minutes until golden brown.
Make the glaze by adding the water to the icing sugar and mix until smooth.
Brush the warm bread with the glaze, then leave to cool completely and cut into squares to serve.
Pineapple & Coconut Bread
Sarah's servings: 18
Sarah's skill: Medium
Baking time: 25 minutes
INGREDIENTS
Filling
425g pineapple chunks
100g dessicated coconut
2 tbsp cornflour
Dough
250ml tepid milk
80g unsalted butter
500g strong white bread flour
7g dried yeast
50g caster sugar
2 large eggs
Icing
100g icing sugar, sieved
2-3 tbsp water
METHOD
To start drain the pineapple chunks and cut into quarters. Place in a medium sized bowl, then add the coconut and cornflour and mix together. Place in the fridge while you make the dough.
Warm the milk, add the butter and mix.
Put the flour, yeast and sugar in the bowl of a stand mixer with a dough hook attached.
Add the eggs and some of the milk and begin to mix. Keep adding the milk until the flour is combined and you have a wet dough.
Keep mixing for another 8 minutes - you will notice the sides of the bowl becoming clean. The dough will still be wet but nice and shiny.
Transfer the dough to an oiled bowl and cover with cling film and leave to prove until it has doubled in size. This could be 1-2 hours.
Grease a deep baking tray approximately 20cm x 23cm with butter
Once the dough has proved tip it out on to a lightly floured surface and knock it back to remove the air from the dough.
Using a rolling pin on a floured surface roll out into a rectangle 40cm x 30cm.
Spread the pineapple and coconut mixture over half of the dough. Fold the other half of the dough over the top of the mixture and press down the open edges.
With a pizza cutter or sharp knife cut into roughly 18 squares.
Arrange into the tin - they don’t need to be placed in perfectly as they will rise and join together during the second prove.
Cover with cling film and leave to prove for an hour.
Pre-heat the oven to 180°C (160°C fan).
Brush with milk then bake for 25 minutes until golden brown.
Make the glaze by adding the water to the icing sugar and mix until smooth.
Brush the warm bread with the glaze.
Leave to cool completely and cut into squares to serve.
SARAH'S EXTRA SLICE
You can leave the bread plain without the glaze if you want.
The dough is easier to cut with a pizza wheel.
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