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Hawaiian Bagels Recipe


1-1/8 cups water
1 teaspoon coconut extract optional
1 tablespoon olive oil
2 tablespoons malt powder or honey or sugar
1 teaspoon salt
3-1/3 cups bread flour
1 tablespoon wheat gluten, optional
2 teaspoons yeast
1/2 cup dried pineapple, diced
5/8 cup dried coconut shredded or flaked


Place ingredients in the bread machine in the order listed. Add the pineapple and coconut 5 minutes before the end of the kneading phase or work into the dough before shaping. Use the dough setting. Or stop the machine after the rises.

Prepare the baking sheets or use nonstick sheets. Remove dough from the machine, punch it down, and roll it out into a rectangle about 14 x 18 inches. Divide into equal pieces and shape into bagel form or use a cutter. Place the bagels on the sheets and let them rise again in a draft-free location. This rise can be anywhere from 20 minutes to 4 hours.

Fill a 4 to 6 qt soup pot with water 3 to 4 inches deep. You can add 2 Tbsp of malt syrup, honey, sugar or non-diastatic malt powder. Get the water to boiling. Preheat the oven to 400 degrees F.

Drop the bagels one at a time into the boiling water. Boil only 3 or 4 at a time so they don’t crowd. Simmer each side for a minute and return to the baking sheet. Add glazes or toppings as desired. Bake just below the middle of a preheated 400-degree oven for 20 to 25 minutes, but begin checking at 15 minutes.

These are best eaten while they are still warm. Pre-slicing is suggested prior to freezing.

Yield: about 15 bagels