Nothing is thrown away from the coconut. The "pig" of French Polynesia is the coconut palm, which thrives here. In Polynesia cultivation is not an easy thing, or the islands are too rich in water or in constant struggle against drought, the temperatures are tropical all year round and the sun shines mercilessly. Few plants survive in this seemingly heavenly natural environment, and the coconut palm is one of them. The coconut is used here for everything: you drink the water of the green cocci, you get the pulp from the ripe ones, the shells of the walnuts were used as containers or as clothes, the outside of the walnut burns like wood, you use to make ropes and natural fibers, its smoke keeps insects away, with the leaves it makes the roof to the huts. For years the local economy has been based on copra, or desiccated coconut pulp, and the local cuisine is based on coconut. It is drunk, eaten raw, on the barbecue, dried but above all it is made into cooking oil and cosmetics.

The encounter with the baguette

In the kitchen, coconut milk has met the French baguette, the most widespread bread in the islands of French Polynesia that have been part of the overseas territories for more than two centuries. Here there was no cow's milk or cream, and coconut milk has become an excellent substitute. The influence, however, is also that of China, which, thanks to its Anglo-Saxon pastries, uses milk and coconut oil for various desserts.
Thus was born the pain cocò, a sweet sandwich that, depending on the recipe, becomes table bread, a breakfast cake or a dessert after dinner. Very good, resists the prevailing humidity and remains edible even after a tropical downpour, grilled is better than a true brioche with real Normandy butter, and is even good with cheeses and cured meats.
Of the basic Polynesian cuisine, where raw fish reigns supreme in every menu, it is not boring, and one would like to bring it back with it. So here's the recipe, to make it at home and overcome nostalgia.

Ingredients for two baguettes

250g of 00 flour
100 ml of coconut milk
50 ml of warm water
3 tablespoons of coconut oil
1 packet of powdered brewer's yeast
1 pinch of salt
a little butter to butter the baguette pan
grated coconut (optional)

Method

In a bowl mix the flour and baking powder, add a pinch of salt, mix the mixture well. Add the warm water and then the coconut milk flush, after shaking it well. Mix and knead for 10 minutes, by hand or in a kneader.
Form a ball with the dough and let it rest in a salad bowl covered with a cloth for 2 hours, in a warm, damp place and away from drafts.

Knead again with coconut oil, form the two baguettes and place them in the previously buttered form. Let rise for another 2 hours. If desired, sprinkle with grated coconut.

Lightly cut the surface of the baguette and bake at 180 degrees for about 50 minutes (check the cooking with a toothpick, when it is dry the bread is cooked). Remove from the oven and let cool before serving.etnic

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