I don’t normally post on Saturdays, but I wanted to make an exception for a very special event. I came across The Global Table Adventure in October 2012. Sasha started the blog in 2010 and prepared meals from each country in alphabetical order every week. Finding her blog gave me the final push to start my own. Sasha is nearing the end of the alphabet and created The Global Table Experience as a way to end her journey. This event is taking place today at the Philbrook Museum of Art in Tulsa, Oklahoma and will feature cuisines from around the world.
Unfortunately, I don’t live close enough to Tulsa to attend the event, but wanted to be there in spirit. I haven’t tried Dominican food before, so decided to make Pan de Coco, Dominican Coconut Bread.
Pan de Coco is a thick unleavened bread. It is a great place to start for those new to baking. No yeast, no long waits for rising, and no long list of ingredients. It is a very dense bread, so best paired with soups, stews, and meals with sauce. Be careful to not overcook the bread and make it even more dense. The bread won’t turn golden, so test it with a toothpick inserted in the middle. The coconut flakes on top are optional. I used unsweetened coconut and enjoyed the extra bite of flavor.