15 sliced

Have you ever craved something you’ve never heard of or seen? That’s what happened with this Coconut Rice Chocolate Sourdough.

I yearned it into existence and it took a few tries. There was a delicious but damp loaf, a pretty but dry boule and then, finally, moist perfection that used an entire can of coconut milk.

I suggest you start it early one morning with warmed-up leftover rice, and bake it the following morning for breakfast. Cutting into hot chocolate chips is messy but delicious!


Combine in a large bowl and mix until incorporated:

1 can of unsweetened coconut milk (about 380g or 13.5oz.)

1 cup cooked rice, mashed on a plate before scraped into the bowl

1/2 cup unsweetened flaked coconut

1 cup semi-sweet chocolate chips

2 1/2 cups (310g) of bread flour. All purpose is fine too.

1/3 cup (80g) of active sourdough starter

0-3 Tbsp water (depending on the hydration of your starter, you may not need any water. Add enough to absorb all the flour.)

For later, you will also need:

1-2 Tablespoons of light or regular olive oil (not extra virgin)

approx 1/4 cup of additional unsweetened coconut flakes

After mixing the dough, cover it with plastic and let it sit at room temperature for about 10-12 hours. Don’t expect to see a rise, but know that there is leavening activity in there.

Scrape out the dough onto a floured counter, flour it and spread it out, fold it in thirds and then in half. Using a dough scraper will help. Let the dough rest for 15 minutes.

Lay out a rectangle of plastic wrap onto your counter or table. Brush a couple of tablespoons of oil onto the center of the plastic and sprinkle coconut flakes onto the plastic in a circle shape (see pic below).

Flip the dough and shape it into a boule as best you can with your scraper. It will be floppy and wet, but scoop it up and place it on the flaked plastic, and then lift the plastic into a proofing basket, colander or bowl.

Cover the dough with a loose plastic bag and put it in the refrigerator for about 10 hours (8-20 hrs works fine).

Preheat your baking vessel (covered clay or cast iron) to 450′ F for 30 minutes, then remove the vessel from the oven and the dough from the fridge. Flip the cold dough into the hot baker so that the coconut flakes are on top. I purposefully proofed in a round shape and then tucked two sides into the oblong baker to force a tall shape.

Bake at 450′ F

35 minutes with the lid on

15 minutes with the lid off

The internal temp should be about 200′ F when it is finished.


Coconut milk and flake

01 ingredients

Cooked rice

02 rice

One cup of rice being mashed

04 rice mash

Coconut milk, flake, rice, chocolate chips

05 rice coconut milk flake choc

All of the above, plus sourdough starter and flour

06 dough premix

Fully mixed dough

07 dough mixed

Dough after 10 hours

08 dough after bulk09 dough after bulk 2

Dough scraped onto counter

10 dough scraped

Prepped plastic wrap

11 prepped plastic wrap

Dough folded, rested, shaped and placed onto plastic with flakes

12 dough shaped

Into the “basket” and then refrigerator

13 dough proofing

Out of the oven

14 final product