Place 1/2 of 1 cup of fresh coconut chunks in a blender with a vertical blade, not a horizontal blade like a food processor.
Pour 1/2 cup of water - room temperature - into the blender. Grate. Add the other half cup of coconut a few chunks at a time until all the coconut is grated.
If this size is too coarse, then grate again without using any additional water. Just add a little of the coconut at a time to the blender and pulse until finely grated.
Place 3 cups of flour in a bowl.
Add 1 tablespoon of yeast.
Add 2 teaspoons of baking powder, 1 teaspoon of salt, and 1 teaspoon of sugar.
1/2 stick of butter or margarine - diced. Hand mix the butter in with the flour mixture. Or you can melt and cool the butter and then add.
Depending on the dryness of the flour, up to I cup of water - added a little at a time as needed - to bring dough together without being sticky.
Use a non-stick mat if you have one or grease a flat baking tray. Gently roll or push into a circle with the base of your hand. Score into 8 wedges without cutting all the way through the dough.
Bake at 350 degrees until brown on top and cooked through - about 30 minutes. Scoring it into 8 wedges helps the focaccia bake faster.
How to choose a fresh coconut? snapguide.com/guides/easily-t…. How to prep a coconut? snapguide.com/guides/prep-a-c…
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