So here's another variation of the tapioca bread I talked about in my last post. The version with just coconut will be posted soon when I stop making these variations and go back to the "basics". Anyways, did you know that peanuts and coconut go really well together? Well, if not, you do now. I just used the same recipe for sesame tapioca bread and filled each tin/cup of the cupcake tin a quarter full, so not even halfway full. Then added a tablespoon of a peanut, coconut, and sugar mixture and poured the rest of the batter to cover the filling. The end result is a bread that's not only delicious but incredibly fragrant. You can omit the sesame seeds and just add in the filling but I liked the extra fragrance the sesame seeds provided. I kind of eyed the amount of mixture to use but here are my estimates for the filling (keep in mind that these measurements are not in any way exact):
8 Tbsps ground roasted peanut*
6 Tbsps sweetened shredded coconut
3 Tbsps sugar (add more or less to your taste)
*I just used a food processor to grind them until they resembled course breadcrumbs. And you can buy peanuts that are already roasted or you can roast them yourself: just put them in a 350°F oven for a few minutes. Be careful not to let them burn!)
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