Caribbean Coconut Bread
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October 17, 2011
Caribbean Coconut Bread
by Brittany & Scott on s/v Rasmus
Windtraveler
Truth is, I had some to-die-for coconut bread from a Rasta street vendor a few days ago and despite making forays into town every day since to find him again, I have not. So I decided to take matters into my own hands. It doesn't hurt that it's pretty easy* to make and coconut anything is Scott's favorite thing in the world and I wanted to make him a little treat for when he came home. Plus, coconut bread is quintessentially Caribbean and I'm on a roll with this Caribbean cooking thing...
Here's the recipe if you want a taste of the Caribbean in your home! This particular recipe yields a dense, DELICIOUS bread.
INGREDIENTS:
• 2 cups all purpose flour
• 1 Tbsp. baking powder
• 1/8 tsp. salt
• 1/2 cup sugar
• 1 large egg, slightly beaten
• 1/4 cup coconut milk
• 6 Tbsps. soft margarine, melted
• 1/2 tsp. vanilla
• 1/2 small coconut, peeled and grated
• 1 tsp. cinnamon (optional)
• 1/2 tsp. nutmeg (optional)
DIRECTIONS:
1. Preheat oven at 350°F/180°C
2. Sift dry ingredients in a bowl.
3. Combine sugar, beaten egg, coconut milk, melted margarine, vanilla, and grated coconut.
4. Scrape mixture into a greased loaf pan and shape as best you can with a spatula.
5. Bake for 30 minutes or until done (when you can prick it with a toothpick and it comes out clean).
Thanks to the Caribbean Choice website for this recipe which I altered a bit to suit our tastes!
Love,
Brittany & Scott
* Except grating the coconut!! That is NOT easy and takes a lot of time. You will break a sweat and may or may not lose a finger in the process. Fresh is best, but I'm sure you can buy pre-shaved coconut if time is an issue or you just don't feel up to the chore.
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