Street Bakery · Coconut Bread Rolls
Pan de Coco
Photo: Bagoto / Wikimedia Commons · CC BY-SA 4.0
Bakers use coconut milk in place of water or dairy milk entirely, which is what gives the bread its faintly sweet flavor without any added sugar.
Bread dough is kneaded with fresh coconut milk and a little sugar, shaped into soft rolls, and baked until golden. Street vendors in Bluefields and along the Caribbean coast sell them warm from baskets, often alongside coffee.
Why it's made this way: The bread reflects the Afro-Caribbean baking traditions of Nicaragua's Atlántico Sur coast, where coconut, not corn, is the everyday kitchen staple.
More from Nicaragua
Part of World of Street Food — 690 dishes from 118 countries.
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