Garifuna Bakery · Coconut Bread

Pan de Coco

Photo: Bagoto / Wikimedia Commons · CC BY-SA 4.0

Some La Ceiba bakers still fire outdoor clay ovens with coconut husks themselves, giving the bread a faint smokiness from its own fuel.

Dense, faintly sweet bread kneaded with fresh coconut milk, baked into small rounds and sold warm from baskets along La Ceiba's beach malecón and market stalls.

Why it's made this way: Coconut palms are abundant along Atlántida's Caribbean shoreline, and Garifuna bakers have folded coconut into bread for generations, unlike the wheat breads of Honduras's interior.

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Part of World of Street Food — 690 dishes from 118 countries. Something wrong here? Tell us in the comments below. Photo credits.