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I admit, I was definitely a little skeptical at first, because I was worried that this challah would be a bit too sweet. Another friend pointed out that sweetened pineapple wasn't terrible different from adding raisins (shudder!) to dough... just an added sweetness, this time with a bit of tang.
But, it was the coconut that surprised me. The coconut was actually quite mild in the dough itself, almost completely melting away. And on top of the bread, it was DELICIOUS. It crisped up, tasted nothing like those awful Passover macaroons, and was really a treat. I'm excited now, because I feel like the discovery of coconut in challah opens up a few new doors for us... Almond Joy or Mounds Bar Challah, anyone? I think they're coming soon! Here's what you'll need for Piña Colada Challah...
A challah recipe of your choice -- for these proportions, I used one half of our half batch recipe... about 1 1/2 cups of flour. You'll want to adjust proportions accordingly.
For the 1 1/2 c flour dough, you'll need...
1/4 c plus about 2 Tbs sweetened flaked coconut (from the baking aisle)
1/4 c (about a handful) dried, sweetened pineapple, cut into about raisin-sized pieces
I think this recipe might also benefit from a splash of rum to make it truly Piña Colada-flavored. However, I've never introduced alcohol into bread, so I'm not sure where else you'd need to adjust proportions.
After your dough is risen and ready to be braided, plop the pineapple and 1/4 c coconut on your dough and knead by hand. Have extra flour on hand in case its sticky (it will be).