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Recipes > Bread Recipes from Costa Maya & Mayan Beach Garden Restaurant


Costa Maya Coconut Bread
(Pan de Coco)

I was first introduced to this bread by a chef at another restaurant in Mexico here on the Costa Maya who would not divulge the secret. I hunted on-line for something similar and adjusted one to come up with a truly moist and delicious bread that keeps well and can be used toasted at Breakfast, for Sandwiches or Dinner. I make it with the soft insides of green coconuts that are left over from the locals after they drink the coconut milk, but it can be made from unsweetened grated coconut as well. Because pre-grated coconut is dried, the texture will be slightly different but it works both ways.

1 1/2
grated coconuts or 1 cup unsweetened grated coconut
2 cup water
3 Tablespoons yeast
3/4 cup warm water
2 Tablespoons melted butter
3 1/2 Tablespoons sugar
3 teaspoon salt
3 pounds flour (approximately)

1/4 cup melted butter

Directions: grate the coconut and discard any brown skins. Add 2 cups water to the coconut and let sit for 30 minutes. If using dried grated coconut, add an additional 1/4 cup water to compensate for the lack of moisture. Dissolve the yeast in 3/4 cup warm water. Add the sugar and 3 T of the flour and let rise until bubbles form. Add all remaining ingredients except flour. Add 3/4 of the flour. If you are using a bread mixer, add additional flour until mixture pulls away from the sides of the bowl. Mix for 5 minutes or until elastic. If mixing by hand, knead for about 8 minutes continually adding additional flour or until smooth and elastic.

Cover and let sit until doubled. Punch down dough. Divide dough into 30 balls. place on greased cookie sheet and flatten slightly. The shape should resemble english muffins, only a little smaller. Each bread should be at least 1 inch apart. Brush with melted butter. Let rise for 30 minutes.

Place bread in preheated 400 degree oven for 15 minutes or until golden brown. Remove from oven and brush with additional butter. Serve warm or toasted.

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Focaccia Bread

Even though tortillas are the main staple here, it is nice to have a change with this flavorful bread. We like to have pasta as a change from Mexican food and this goes great with a green salad topped with goat cheese.

3 tablespoons olive oil
1 cup hot water
2 1/2 cups bread flour
1 Tablespoon fresh or dried rosemary leaves
2 teaspoons yeast
2 teaspoons salt

Olive oil
Balsamic vinegar (optional)

Directions: Place hot water and olive oil in a large bowl. Add 1/2 cup of the flour and mix well. To that add rosemary leaves, yeast, salt and one more cup flour. Beat on medium speed for 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface and knead 5 - 8 minutes or until smooth and elastic. Place a tablespoon of Olive oil in the bottom of a bowl. Place dough in bowl and turn so that all sides are oiled. Cover with a cloth and let rise until doubled. Punch down dough. Brush a pizza pan or large cookie sheet with olive oil. Press dough in pan to make a 12" circle. Coat with olive oil. Sprinkle with salt and pepper and rub into the surface. Let rise uncovered in warm place 30 minutes Make depressions with fingers about 2 inches apart into dough.

Heat oven to 400 degrees. Bake 20-25 minutes or until golden brown. Brush with additional olive oil. Cut in pie shaped wedges and serve warm with olive oil and balsamic vinegar.


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Cooking classes at the beach with MBG
Learn how to make Tortillas, Empanadas, Huaraches and Salbutes in cooking with Tortilla 101