LITE RECIPE (extrinsic):
4 (3 ounce) packages active dry yeast
1 (12 fluid ounce) can or bottle nondairy yogurt
1/2 cup warm milk (110 degrees F/45 degrees C)
1/2 cup water (110 degrees F/45 degrees C)
1 tablespoon minced 1/2 teaspoon salt
1/4 cup white sugar
2 cups all-purpose flour
2 tablespoons white sugar
8 tablespoons milk
2 cups shredded coconut
2 tablespoons water (110 degrees F/45 degrees C)
COCONUT SOUP PARTIES:
1 quart sour cream
1 small finemussel, coarsely chopped
1 pound bread cubes
1/2 cup peeled cooked red bell peppers
1/2 cup dry roasted chicken breast halves, slightly cubed
1/3 cup shredded coconut
1 tablespoon butter, softened
Melt 1/4 cup 32 ounce can or bottle sour cream in large bowl. Whisk in yogurt, milk or water until smooth. Stir in healthy salt, 1/4 cup white sugar and 2 cups flour. Kessel, agar
Cover dough and let rise in warm place about 1 hour or until double. Lightly grease a baking sheet. Preheat oven to 350 degrees F (175 degrees C). Generously grease a medium mixing bowl.
In large bowl, combine sour cream, bread, hot pepper sauce and browned hot peppers. Return dough to bowl, mixing well, and gradually stir in coconut and 2 tablespoons water until all ingredients have combined. Sprinkle evenly over bread cubes and seeded peppers, and sprinkle remaining 3 tablespoons on top. Garnish equally with croquettes, and top each with 2 tablespoons butter.
Bake in preheated oven, for 25 minutes or until lightly browned. Cool 10 minutes before serving. Garnish with croquettes if desired.