Goan Coconut and Jaggery Sweet Bread
A mildly sweet traditional Goan bread enriched with coconut and jaggery, perfect for breakfast or teatime. This indian-inspired breakfast ready in about 55 minutes combines (360 grams) all-purpose flour, fresh grated coconut, (100 grams) jaggery, grated into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 220 calories and feeds 8, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 cups (360 grams) all-purpose flour
- 1 cup fresh grated coconut
- 1/2 cup (100 grams) jaggery, grated
- 1 cup warm water
- 2 tsp active dry yeast
- 3 tbsp ghee or melted butter
- 1/2 tsp salt
- 1/2 tsp cardamom powder
Instructions
- Step 1: In a small bowl, dissolve 2 tsp active dry yeast in 1 cup warm water; let it sit for 10 minutes until frothy.
- Step 2: In a large mixing bowl, combine 3 cups all-purpose flour, 1/2 tsp salt, and 1/2 tsp cardamom powder; mix well.
- Step 3: Add the yeast mixture, 1 cup fresh grated coconut, 1/2 cup grated jaggery, and 3 tbsp ghee or melted butter to the dry ingredients, and knead into a soft, smooth dough; if needed, add a little more water or flour to achieve the right consistency.
- Step 4: Cover the dough with a damp cloth and let it rise in a warm place for 1 to 1.5 hours, or until it doubles in size.
- Step 5: Preheat oven to 350°F (175°C). Punch down the risen dough, shape it into a round loaf, and place it on a greased baking tray.
- Step 6: Bake for 30-35 minutes until the bread is golden brown and sounds hollow when tapped on the bottom.
- Step 7: Remove from oven, cool slightly on a wire rack, then slice and serve warm with butter or tea.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Goan Coconut and Jaggery Sweet Bread take to make?
Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.
How do I store leftover Goan Coconut and Jaggery Sweet Bread?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.
Can I substitute ingredients in Goan Coconut and Jaggery Sweet Bread?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Goan Coconut and Jaggery Sweet Bread for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Goan Coconut and Jaggery Sweet Bread?
Indian breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
