From the recipe collection
Salbaro San Carlos
A San Carlos heritage bread with a tender flour dough and sweet grated-coconut filling, baked on banana leaves until golden.
- Prep time
- 35 min plus rising
- Cook time
- 22 min
- Yield
- Makes 12
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Ingredients
Tick ingredients as you prepare.
Method
- Cook grated coconut, brown sugar, water, and salt over medium heat until the filling is moist, glossy, and no longer watery, then cool completely.
- Combine flour, sugar, yeast, and salt, then add warm coconut milk and egg and mix into a soft dough.
- Knead in butter or coconut oil until smooth and elastic, then cover and let rise until doubled.
- Divide into 12 pieces, flatten each, add a spoonful of cool coconut filling, and pinch the dough closed.
- Shape into low rounds or ovals, set each on banana leaf, and proof until puffy.
- Bake at 180°C for 18–22 minutes until lightly golden and cooked through, rotating the tray if the oven browns unevenly.
- Cool on a rack and serve with coffee while the bread is tender and the coconut centre remains moist.
