Breakfast

Bread with coconut and sugar

A very popular sweet sandwich in Mozambique, where grated coconut flesh and sugar fill soft bread. Enjoyed at breakfast or as an afternoon snack, often with a hot tea or milky coffee.

15 min
4 servings
Medium
Moderate
🇲🇿 Mozambique

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Ingredients

4 Bread rolls or 1 baguette (white bread)
100 g Grated coconut (fresh or dried)
4 tbsp Caster sugar
1 pinch Salt
2 tbsp Coconut milk (optional, to moisten)

Spices & seasoning

Ground cinnamon (optional)

Optional extras

30 g Softened butter

On the side

1 tasse Tea or milky coffee

Nutrition facts

467 kcal per serving

Protein: 8.4 g
Carbohydrates: 62 g
of which sugars: 16.6 g
Fat: 19.1 g
of which saturated fat: 16 g
Fiber: 5.7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Cut the bread rolls in half lengthwise, without separating them completely, so you get two well-opened halves.
If using fresh coconut, grate it finely; otherwise, lightly rehydrate dried coconut with a little warm water for 5 minutes.
In a bowl, mix the grated coconut, sugar and a pinch of salt until you get a uniform mixture that holds together slightly when pressed.
If you like, add coconut milk by the spoonful to make the filling softer, without making it runny.
Spread the coconut and sugar mixture generously inside each half of bread, pressing gently with the back of a spoon.
Close the breads and press them lightly in your hand so the filling sticks. Serve straight away to keep the bread soft.