Coconut Lime Twists
Ingredients
- 1/2 cup warm water
- 2 1/2 tsp yeast
- 1/2 cup sugar
- 1 1/2 cups coconut milk, warm Cook in the microwave for 1 minute to heat.
- 1/4 cup oil
- 1 1/2 tsp salt
- 4 1/2-5 1/2 cups flour
- 2 1/2 tsp true lime powder about 11 small packets
- 2 Tbsp sugar
Glaze
- 1/2 cup sweetened coconut flakes
- 1/4 cup coconut milk
- 1/2 cup powdered sugar
- 2 Tbsp cream of coconut
- 1 small lime lime zest
Instructions
- Start by combining the warm water, yeast and sugar in the mixing bowl of a stand mixer, with the dough hook attached. Allow the yeast to proof, or grow, for about 5-10 minutes.
- Add the warm coconut milk, oil, and salt to the bowl. Add the flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl while kneading. Continue kneading the dough for 5-8 more minutes.
- Cover the bowl with plastic (a shower cap works perfectly) or a clean dish towel. Allow the dough to rise for 1 1/2 hours. The dough should double in size.
- Remove the dough from the bowl onto a clean surface and divide into 16 equal portions. Roll each individual portion into approximately a 10-inch rope and tie into a knot. To form a knot, create a loop with the dough and pull one end of the dough through the loop. You can find a tutorial on my Instagram account under dinner rolls.
- In a medium bowl, combine the true lime powder and sugar until fully incorporated. Roll each dough twist into the lime mixture.
- Place the twists on a baking sheet about 1" apart. Cover the baking sheet with a clean dish towel and allow the dough to rise an additional 30-45 minutes.
- Bake at 350 degrees F for 15- 20 minutes or until golden brown and the internal temperature of the roll is 180 degrees F.
- While the twists are baking, make the glaze by mixing together the sweetened coconut flakes, coconut milk, powder sugar, cream of coconut, and lime zest.
- Evenly spread the glaze over each twist, while they are still warm. If desired, drizzle extra cream of coconut on top. Enjoy!