Disney at Home Disney Themed Recipes

Making ‘Ohana’s Pineapple-Coconut Breakfast Bread At Home

November 12, 2020

Aside from seeing my pal Mickey, the pineapple-coconut breakfast bread was definitely the highlight of my breakfast at ‘Ohana.

With everyone being home and baking a lot more than usual, Disney has released some amazing at-home recipes this past year. 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.

Making 'Ohana's Pineapple-Coconut Breakfast Bread At Home

The Recipe

Bread Ingredients

  • 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.

Pineapple-Coconut Mixture

  • 1 cup Crushed pineapple
    • Drain as much liquid as you can prior to mixing
  • 1 cup Unsweetened coconut
  • 1 cup Sugar
  • 2 tbsp Cornstarch

Directions

Pineapple/Coconut

1. Combine pineapple and coconut in bowl

2. Combine sugar and cornstarch in separate bowl and mix well

pineapple and coconut mixtures, prior to combining

3. Add sugar and cornstarch mixture into pineapple and coconut mixture and mix well

4. Refrigerate for 1 hour

coconut and pineapple mixture combined

Bread

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

'Ohana Pineapple-Coconut Breakfast Bread dough being blended in a stand mixer

2. Let dough rise until it doubles in size

3. Roll out dough onto a floured surface until it is 2 inches thick

'Ohana Pineapple-Coconut Breakfast Bread dough flattened out with the pineapple and coconut mixture ready to be spread

4. Spread pineapple/coconut mixture over the top of the dough

'Ohana Pineapple-Coconut Breakfast Bread dough with the pineapple and coconut mixture spread onto 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

'Ohana Pineapple-Coconut Breakfast Bread after it came out of the oven

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.

The Verdict

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.

Interested in making some other Disney treats at home? We’ve made…

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