Bread:

• 3 cups bread flour

• ½ cup shredded coconut

• 1 mashed overripe banana

• 1 cup coconut milk, warm

• ⅓ cup water, warm

• ¼ cup granulated sugar

• 2 ½ tsp instant yeast

• 2 tbsp coconut oil softened

• 2 tbsp melted coconut oil

• 2 tsp Kosher salt

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How to:

• Use softened coconut oil to grease a Bundt pan

• In a medium bowl, mix coconut milk, water, melted coconut oil, sugar, and yeast. In a stand mixer with a dough hook, set on low, combine flour, banana, coconut, and salt together. Slowly add milk mixture. Scrape down sides and bottom of mixing bowl.  Once dough comes together, increase mixing speed and mix for about 5 minutes. Continue adding tablespoons of flour until the dough comes together but still a little sticky.

• Place dough in a large bowl coated with cooking spray. Cover the bowl with plastic wrap and let the dough rise in a warm spot until doubled, roughly 2 hours.

• Gently remove dough and press into a cooking spray greased rectangular baking dish. Sprinkle with 1 tbsp flour over the top and then using a floured pastry scraper cut dough into 35 squares, use scraper to help separate squares.

• For the sugar dusting, mix the coconut, coconut palm sugar, cinnamon, and nutmeg together in a large bowl. Mix the melted butter and vanilla in a second bowl. Set aside.

• Add 2 tbsp flour into a small bowl.  With a large spoon, separate squares, drop into flour and roll each dough piece roughly into a ball. Place each ball into the butter mixture and using a slotted spoon remove from butter and add to sugar mixture to coat.  Layer the balls in the Bundt pan, Try not to layer uniformly.

• Cover the pan with plastic wrap and let bread rise about 2 hours until bread has puffed to push against the plastic wrap..

• Pre-heat oven to 350 degrees F place unwrapped Bundt cake pan in oven and bake until the top is brown and caramel bubbles. Roughly 25-30 minutes. Remove from oven and cool in pan on wire rack for five minutes. Place large dish or cast iron pan over Bundt and invert bread pan. Let cool about 5 minutes before adding topping.

• Whisk confectioners’ sugar and coconut milk together in a small bowl until the mixture combined. Drizzle the glaze over the warm bread.