Easy Bali-Inspired Monkey Bread for Kids in Bali, Indonesia

Step 1: Prepare the Dough

In a small bowl, mix warm coconut milk, coconut sugar, and yeast. Let it sit for 5 minutes until frothy.

In a large mixing bowl, combine flour and salt. Gradually add the yeast mixture, kneading for 8-10 minutes until a soft and elastic dough forms. Use additional flour as needed to prevent sticking.

Shape the dough into a ball, place it in a greased bowl, and cover it with a damp cloth. Let it rise in a warm place for 1 hour or until doubled in size.

Step 2: Prepare the Coating

Mix the grated fresh coconut with cinnamon and coconut sugar in a bowl. Adjust the sweetness to your liking.

Melt the coconut oil in a small saucepan or microwave-safe bowl.

Step 3: Assemble the Monkey Bread

Punch down the dough and divide it into 1-inch balls, ensuring each piece is roughly the same size for even baking.

Dip each ball into the melted coconut oil, ensuring it’s fully coated. Then roll it in the coconut mixture, pressing gently to adhere.

Arrange the coated dough balls in a greased bundt pan or a deep baking dish, layering them slightly to create a pull-apart effect.

Step 4: Make the Sauce

In a small saucepan, combine coconut milk, grated palm sugar, and pandan leaf. Heat the mixture over low to medium heat, stirring frequently.

Simmer the sauce for 5-7 minutes until the sugar is fully dissolved and the sauce has thickened to a syrupy consistency. Remove the pandan leaf and set aside.

Step 5: Bake and Serve

Preheat your oven to 180°C (350°F). Pour the prepared sauce evenly over the layered dough balls in the pan.

Bake the monkey bread for 25-30 minutes or until golden brown and bubbling.

Allow it to cool for 5-10 minutes before inverting it onto a serving plate. Serve warm and enjoy the tropical flavors!