I’m going, to be honest with you: this is the most amazing, sweet bread you’ve ever had. When you’re craving something sweet and tropical, this dark chocolate, mango puree, and coconut sweet bread is the perfect solution.
It’s also the only coconut sweet bread you’ll ever need because it’s so good that I can’t imagine anyone wanting anything else.
The crust is a perfect balance of crispy and buttery, while the interior is moist and fluffy. The dark chocolate adds a little bit of nutty flavor that pairs well with the mango which adds just the right amount of sweetness, while the coconut flakes lend a rich flavor that complements everything else perfectly.
So I took my favorite combination of these flavors and made it even better by covering it in dark chocolate.
This bread is perfect for breakfast (although I won’t judge if you eat it for dessert), and it’s even better when enjoyed alongside a cup of coffee or tea on a cool morning when you’re relaxing at home.
Let me share with you a little info about one of the main ingredients of this sweet bread: Coconut!
Coconut:
Coconut has many uses: its pulp can be eaten raw or dried, or used to make coconut oil, coconut water, and coconut milk. It can also be used in smoothies, cheesecakes, and ice creams.
Nutritional info:
Coconuts are a great source of fiber and healthy fats. They’re also a good source of minerals like magnesium, potassium, sodium, zinc, iron, calcium, also vitamins like vitamin A, vitamin B-complex, and vitamin C, which help keep your immune system healthy.
A 100-gram serving of coconut pulp contains 5 grams of protein, 12 grams of fat (73% of which is saturated), and 13 grams of carbohydrate.
7 Benefits:
Here are 7 ways to take advantage of coconut’s amazing health benefits:
1. Coconut oil is great for cooking and baking, especially when you’re trying to cut down on saturated fats like butter or lard.
2. Coconut water has been shown to help with hydration during exercise and can be a great replacement for sports drinks that contain artificial colors and flavors.
3. Coconut milk makes a tasty base for smoothies and other beverages, while its creamy texture lends itself well to desserts like ice cream or puddings (just be sure not to use sweetened varieties).
4. Coconut flour is an excellent alternative if you’re trying to avoid gluten-containing flours like wheat flour or rice flour, it’s especially useful for vegan baking because it provides delicious texture without any dairy products being added!
5. Coconut oil improves your cholesterol levels
6. Coconut milk has a high content of antioxidants that protect your cells from damage caused by free radicals
7. Finally, coconut flakes make an easy snack that’s full of fiber and healthy fats, so go ahead and grab some today!
Prep Time: 20 minutes
Kneading Time: 55 minutes
Leaven Time: 2h: 50 minutes
Cooking Time: 55 minutes
Cooling Time: 4 hours
Fridge Time: 1 hour
Total Time: 10 hours
INGREDIENTS for this amazing dark chocolate mango puree and coconut sweet bread:
Dough ingredients:
- 300 g flour 000 Grandma’s Shelf for muffins (not normal 000 but write for muffins)
- 40 g Dutch deep black Van Houten cocoa (sifted)
- 120 ml warm milk
- 1 whole egg + 3 yolks
- 30 ml of oil
- 15 gr of butter (80%)
- 1 teaspoon lard
- 70 grams of Stevia
- ½ teaspoon of salt (put in flour)
- 4 gr dry yeast or 15 gr fresh yeast
- The zest from 1 lemon
- ½ teaspoon lemon essence.
Ingredients for the filling of dark chocolate, coconut, and mango puree:
- 130 g of dark chocolate (70%)
- 3 tablespoons of coconut
- 1 mango
- 5 g gelatin + 30 ml water.
Extra ingredients:
- 300 g of dark chocolate (80%) for coating the cake
- 1 yolk
- 2 tbsp of milk to grease the cake.
- ½ tbsp of almond flakes
- ½ tsp of sesame seeds.
INSTRUCTIONS:
Dough instructions:
1. Sift the flour and then set it aside.
2. Melt the butter and lard separately, then let them cool down to room temperature. Heat the oil a little too, not much.
3. Heat the milk, not much, so that it is only warm, to 35 degrees, then add the yeast and 1 teaspoon of Stevia and mix until it is incorporated. In the end, add 1 tablespoon of flour, then cover with cling film and leave to rise for 10-15 minutes.
4. I mix the eggs with Stevia with a mixer, then add the sourdough, the lemon zest, and the lemon essence and homogenize them. Before adding the flour, we divide the composition into 2, and in one half I add the Dutch cocoa, after which I add half of the amount of sifted flour and mix for 5 minutes.
5. Add the other half of the flour and start kneading for 10 minutes. The dough will be sticky, but don’t panic, as you kneed it, it will become more elastic.
6. After 10 minutes of kneading, add the melted butter and melted lard a little at a time and knead continuously to incorporate well before pouring again.
7. After we have finished incorporating the butter and lard, we start adding the oil a little at a time. The process of incorporating the butter/ lard/ oil takes about 50 minutes.
8. The dough is ready, put it in a bowl, cover it with a kitchen towel, and leave it to leaven in a warm place for 1 hour until it doubles in volume.
9. After 1 hour, take the dough out on the lightly oiled work surface and fold it a little, then put it back in the bowl, cover it with the kitchen towel, and leave it to leaven in a warm place for another 1 hour.
Instructions for the dark chocolate coconut and mango puree filling:
10. Melt the dark chocolate in a Bain Marie, then leave it aside to cool to room temperature.
11. The gelatin is left to hydrate in 50 ml of water for 5 minutes.
12. Peel the mango fruit, remove the seed, and cut it into cubes, then put them in a saucepan, add 1 teaspoon of lemon juice, and boil on medium heat, stirring continuously.
13. After 2 minutes, take the mango off the heat, add the bloomed gelatin, mix well until it is completely incorporated, then leave to cool at room temperature.
Braiding of this dark chocolate coconut and mango puree sweet bread:
14. Line a tray with baking paper, grease it with butter or oil, then set it aside.
15. After the dough has doubled in size, turn it onto the oiled work surface, press it a little with your palms to remove the air bubbles, and divide it into 2 equal pieces. You weigh them or by eye, as you wish.
16. Roll out each of the 2 pieces of dough into a sheet the length of the baking tray.
17. Spread the cooled chocolate on the first sheet and sprinkle the coconut flakes on top, leaving about 1 cm of free space on the edges, then roll.
18. Spread the mango puree on the 2nd sheet, leaving about 1 cm of free space on the edges, then roll.
19. Braid the 2 rolls of dough and place them carefully in the prepared pan. It should occupy about ¾ of the height of the trays.
20. Cover the sweet bread again with a towel and let it rest in the tray for about 50 minutes.
Baking of the sweet bread:
21. Preheat the oven to 180 degrees, and before putting the sweet bread in the oven, brush it with beaten egg and milk, then put it in the oven for 55 minutes.
22. Towards the end of the time I keep an eye on it so that it doesn’t brown too much, and I check it from time to time with a skewer stick to see if it’s cooked down. If it shows signs of browning too much but is still not fully cooked, I cover it with baking paper and leave it still in the oven.
23. Take the sweet bread out of the oven, leave it for about 5-10 minutes in the tray, then take it out and carefully remove the baking paper. Let it cool on a wire rack, lying down, not standing up, turning it on its side every 10 minutes or so to keep its nice shape.
24. Melt the dark chocolate in a Bain Marie, and let it reach 32 degrees.
25. Place the cake in a narrower bowl, then start pouring the cooled chocolate over it, trying to cover it completely. Place it in the fridge for another hour.
Serving this delicious dark chocolate coconut and mango puree sweet bread:
Slice the sweet bread only after it has cooled completely, otherwise, you will destroy its structure.
You can garnish it with almond flakes and sesame seeds.
This is how this beauty looks in the section:
Last Thoughts:
The flavors of dark chocolate and mango are natural partners, and they work especially well together when paired with the sweetness of coconut.
Mmmmm, it’s hard to resist this goodness! This coconut sweet bread is so good that you will not stop eating it until the last piece is gone.
If you’re looking for something different give my dark chocolate, mango puree, and coconut sweet bread a try, you won’t be disappointed!
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