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Coconut Milk-Flour Tortillas

8 tortillas

1 hour 10 minutes 35 minutes active

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These flatbread-like tortillas were inspired by Isha Sumner’s durudias, or Honduran tortillas. The soft, chewy rounds are rich in flavor thanks to a little butter and a healthy dose of coconut milk; the latter also makes the dough extremely easy to roll out. The tortillas taste best when freshly made, but leftovers can be cooled, stacked, wrapped in foil and stored at room temperature for up to two days. To reheat, place the foil-wrapped stack in a 350°F oven for 10 to 15 minutes.




Don’t use light coconut milk. The fat content of regular coconut milk is necessary for tender tortillas. Make sure to vigorously shake the can or throughly mix the coconut milk before measuring to ensure the fat that rises to the top upon standing is distributed throughout.

1 hour 10 minutes

35 minutes active


  • 390

    grams (3 cups) all-purpose flour, plus more for dusting

  • 2

    teaspoons packed light or dark brown sugar


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Mandy G.
September 10, 2022
Easy adn fabulous
These are so easy to make that it is often faster than me going to the store for tortillas that are mass produced. They are flavorful and compliment pulled pork or fajitas. awesome!
Dennis D.
April 30, 2024
Light and tasty
We really liked these tortillas. They were easy to make and rolled out nicely as stated in recipe. It's important to get a really good brand of coconut milk.
Brendan S.
April 28, 2024
Very tasty
Being used to flour tex-mex tortillas, I followed Diana's advice and instead made 16 tortillas. They puff up slightly and are a bit chewier than the flour tortillas I'm used too, but they are very very tasty.
Diana L.

I made this today for dinner. These tortillas taste great, however, rolling them into an 8-inch round tortilla resulted in a very thick tortilla. It was just too thick for my family. So I have divided 8 pieces in half (16 in total) and rolled each one into an 8-inch round tortilla. These were much better. Thank you for the recipe.