Coconut Bread Trinidad And Tobago Recipes

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COCONUT FRY BREAD (AKA COCONUT BAKE IN TRINIDAD AND TOBAGO)



Coconut Fry Bread (aka Coconut Bake in Trinidad and Tobago) image

Provided by Food Network

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 10

2 pounds all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
2 teaspoons salt
1 1/2 tablespoons shortening
1 tablespoon butter, at room temperature
1 1/4 cups water
1 cup coconut milk
1/2 cup unsweetened coconut flakes
Vegetable oil, for frying

Steps:

  • In a stand mixer fitted with the dough hook, knead together the flour, sugar, baking powder, salt, shortening, butter, water, coconut milk and coconut flakes. Let rest for 1 hour.
  • Heat about 2 inches of vegetable oil in a heavy pot or Dutch oven.
  • Divide the dough into 3- to 4-inch balls and press flat. In batches, deep-fry until light- to golden-brown.

COCONUT SWEET BREAD - TRINIDAD



Coconut Sweet Bread - Trinidad image

Great with a cup of black coffee. This is my friend's grandmother's recipe. Mixed peel is the candied peel of various fruit. Use candied orange peel or candied papaya peel or a combination of the two.

Provided by WizzyTheStick

Categories     Quick Breads

Time 1h15m

Yield 2 loaves, 8 serving(s)

Number Of Ingredients 13

4 1/2 cups flour
4 1/2 teaspoons baking powder
1 teaspoon salt
2 1/4 cups granulated sugar
1 cup chopped dried mixed fruit
1 cup raisins or 1 cup sultana
3 cups coconut, grated (not dried or sweetened)
1/4 teaspoon cinnamon, ground
1/4 teaspoon nutmeg, grated
2 eggs, well-beaten
1/2 cup evaporated milk
2 teaspoons almond essence
1/2 lb butter (melted) or 1/2 lb margarine (melted)

Steps:

  • Mix and sift flour, baking powder and salt four times.
  • Add sugar and fruit; blend evenly.
  • Add coconut, cinamon and grated nutmeg and stir well.
  • In another bowl combine the whipped eggs, milk, essence and cooled melted butter. Mix well.
  • Make a well in the flour mixture.
  • Pour the egg mixture into the well and stir with a spoon. Batter will be heavy and mixture will be fairly stiff.
  • DO NOT KNEAD or bread will be tough. Mix entirely by spoon, assisted by a knife.
  • Pile into 2 non-stick or greased loaf tins.
  • Bake at 325 degrees for 50 - 60 minutes or until an inserted skewer comes out clean.
  • OPTIONAL: When done, glaze with mixture of 1 tablespoon sugar and one tablespoon water. Sprinkle with granulated sugar and Return to the oven for 3 -4 minutes.

Nutrition Facts : Calories 986, Fat 46.8, SaturatedFat 34.1, Cholesterol 112.1, Sodium 747.9, Carbohydrate 134.3, Fiber 7.8, Sugar 69.6, Protein 12.9

TRINIDAD SWEETBREAD



Trinidad Sweetbread image

A traditional coconut and fruit bread from the island of Trinidad in the Caribbean.

Provided by Bernadette

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Yield 12

Number Of Ingredients 11

½ pound butter, softened
4 ½ cups white sugar
4 eggs, beaten
1 cup evaporated milk
2 teaspoons almond extract
9 cups all-purpose flour
9 tablespoons baking powder
1 teaspoon ground cinnamon
6 cups shredded coconut
1 cup chopped dried mixed fruit
1 cup raisins

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 5x9 inch loaf pans and set aside.
  • Blend together the butter, sugar, eggs, evaporated milk and almond extract.
  • Sift together the flour, baking powder and cinnamon. Add to wet ingredients and stir.
  • Add coconut, coarsely mixed dry chopped fruit and raisins. Mix well and pour into prepared loaf tins.
  • Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Remove from pans and cool on wire rack.

Nutrition Facts : Calories 1063.4 calories, Carbohydrate 188.8 g, Cholesterol 108.8 mg, Fat 30 g, Fiber 6.8 g, Protein 15.2 g, SaturatedFat 21.1 g, Sodium 1362.7 mg, Sugar 98.2 g

COCONUT BREAD (TRINIDAD AND TOBAGO)



Coconut Bread (Trinidad and Tobago) image

Here's a bread that I made for one of our themed, carry-in work lunches. It is from Paul Grimes and was in Gourmet (May 2003). It's a sweet bread with a grainy texture similar to cornbread. We served it with a curried/fruity chicken salad and iced tea but it would also be nice with butter or marmalade and a cup of hot tea....or maybe toasted....

Provided by Acerast

Categories     Quick Breads

Time 2h

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 6

4 cups sweetened flaked coconut (10 ounces)
2 cups self-rising flour
1/2 cup unsalted butter (1 stick)
1/2 cup sugar
2 large eggs
1 cup water

Steps:

  • Preheat oven to 350°F.
  • Butter and flour a 9x5x3-inch loaf pan, knocking out excess flour.
  • Spread 3 cups coconut in a large shallow baking pan (at least 1-inch deep) and toast in middle of oven, stirring occasionally, until evenly golden brown, 20 to 25 minutes. (Watch flakes carefully; edges burn quickly.).
  • Remove from oven and cool completely in pan on a rack, about 15 minutes. Leave oven on.
  • In a food processor, grind toasted coconut to a coarse meal (about 40 seconds). You will have about 1 1/4 cups.
  • In a mixing bowl stir together self-rising flour, ground coconut and remaining cup of un-toasted coconut.
  • In another mixing bowl cream together the butter and sugar at medium speed until pale and creamy (1-2 minutes).
  • Add eggs one at a time, beating well after each addition.
  • Whisk the water into the flour mixture, then add egg mixture, whisking just until well blended.
  • Pour batter into loaf pan, smoothing top with a spatula, and bake in the middle of the oven until a wooden skewer inserted in the center comes out clean and top is evenly brown (1 hour - 1 hour and 10 minutes.)
  • Cool bread to warm in the pan on a rack for 10-15 minutes. then turn out of pan and set right side up on rack to cool completely, about 2 hours.
  • Cut into 1-inch thick slices.

Nutrition Facts : Calories 512.1, Fat 29.6, SaturatedFat 22.4, Cholesterol 83.4, Sodium 538.4, Carbohydrate 58, Fiber 2.9, Sugar 32.7, Protein 6.1

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