Pain Coco and Firi Firi

This is a recipe I acquired over the Summer while visiting family in Tahiti. My nephew would make loaves of coconut bread or pain coco and sell it at school and in the neighborhood. He go the recipe from a family friend Mamie Rosine. You can also use the dough of this recipe for Tahitian donuts or firi firi - delicious! Mamie Rosine Pain Coco 1kg flour all purpose about 7 cups 10 Tablespoons white sugar 1 1/2 cups makes a sweeter dough 1 T rapid rise yeast Stir together in large bowl. Create a hole in the middle. Pour in the hole 1 can coconut milk + 1 can of warm water. Mix & knead. Dough might be a little sticky just add a little more flour. Rest dough 30-60 minutes or overnight. Bake 375 degrees for 30-40 minutes or until nice & golden. OR Shape into doughnuts (firi firi) & deep fry. Enjoy!

Coconut Bars

Photos: Lois Stogdill


I got this recipe from my friend Karina and they are so yummy and easy to make! I prefer them refrigerated but others like them gooey! If you love coconut then you will love these, they remind me of Almond Joys! Enjoy!

1 1/2 cups graham cracker crumbs
1/2 cup butter, melted
1 can (14 oz) condensed milk
1 package (7 oz) coconut
2 cups chocolate chips
1/2 cup peanut butter

Combine graham cracker crumbs and butter and press into an ungreased 9x13 pan.

Combine coconut and milk and spread over crust.

Bake at 350 for 18-20 minutes or until lightly browned.

Melt chocolate chips and peanut butter and spread over warm bars.
(I usually keep them refrigerated).