Aside from seeing my pal Mickey, the pineapple-coconut breakfast bread was definitely the highlight of my breakfast at ‘Ohana.
Now that we’re home for the unforeseeable future, we decided to attempt to make this delicious treat at home.
Disney has released some amazing at-home recipes lately. But, the ‘Ohana Pineapple-Coconut Breakfast Bread hasn’t been one of them.
Luckily, I was able to find the recipe online. There are many out there, but the one that I used was on AllEars.Net.
- 1 3/4 cup Water
- 1 Egg Yolk
- 2 tbsp Shortening
- 4 1/2 cup High Gluten Flour
- 1/2 tsp Salt
- 1/3 cup Sugar
- 1 tbsp Instant Yeast
The only substitution I made was using regular flour instead of High Gluten Flour. Due to the current circumstances, some items are harder to get than others.
While I knew the bread wouldn’t turn out the same as the bread at ‘Ohana, the bread was still delicious.
- 1 cup Crushed pineapple
- Drain as much liquid as you can prior to mixing
- 1 cup Unsweetened coconut
- 1 cup Sugar
- 2 tbsp Cornstarch
1. Combine pineapple and coconut in bowl
2. Combine sugar and cornstarch in separate bowl and mix well
3. Add sugar and cornstarch mixture into pineapple and coconut mixture and mix well
4. Refrigerate for 1 hour
1. Combine all ingredients in order of recipe in mixing bowl, and mix with dough hook until dough picks up on hook and the sides of the mixing bowl is clean
2. Let dough rise until it doubles in size
3. Roll out dough onto a floured surface until it is 2 inches thick
4. Spread pineapple/coconut mixture over the top of the dough
5. Fold dough onto itself, capturing the pineapple and coconut mixture inside
The more liquid you get get out prior to this step, the easier it will be to roll. We did have some leakage. But, that may have had to do with the flour substitution, as well.
6. Score dough with a pizza cutter (or knife). Place in a greased 9″ x 13″ pan
We don’t have a 9″ x 13″ pan, so I used my deepest cookie sheet. I still think it worked well. Even with the pineapple and coconut mixture leaking a little bit, it wasn’t enough to cause a problem.
7. Let dough rise in warm oven (110 degrees F) – about half way up the pan
8. Bake at 325 degrees F for 20-25 minutes or until golden brown
9. Let bread cool, cut and serve
(Optional) You may want to brush on a thin, sweet glaze
We had extra pineapple and coconut mixture. So, instead of glaze, I spread that onto the top of the dough prior to baking.
While it’s not exactly the same as the bread you get at ‘Ohana, it’s a great alternative. I did worry about the difficulty, since I’m not a baker. But, the recipe was actually pretty simple.
I also worried that all of the sugar I had to add would make it too sweet. But, since I was afraid of messing with the recipe more than I already was, I followed the recipe and added the sugar that the it called for.
My fears were put to rest when the bread ended up being the just the right amount of sweetness for us. However, I can see how it may be too sweet for some.
Based on the fact that the whole loaf was gone in a matter of a few days, I think it’s safe to say this was a winning recipe.
It even got the stamp of approval from my son, who admittedly isn’t a fan of coconut.
I’ll definitely be making this again in the future.