Happy New Year is in order –even though it’s the 16th –as this is my very first post of the New Year! I wanted to start of on a sweet note so today I am sharing my secret sweet bread recipe–developed and perfected during the past 10 years! I know you will love it so give it a try and let me know! This recipe was also recently featured in the Propa Eats magazine of the Popular Newspaper the Guardian in Trinidad and Tobago! Pretty cool way to start the New Year!
Trinidad sweet bread is a dense, rustic bread made with fresh coconut, raisins, mixed fruit and spices. It is made in Trinidad especially during the holidays including Christmas and Easter but great for an all year long snack or breakfast. My sweet bread recipe results in a bread that’s addictive and crunchy on the outside and soft on the inside. A perfect balance of texture and flavors!
In Trinidad, it’s customary to go to neighbors’ and friends’ houses around Christmas for a lime to celebrate the holidays. Along with punch a creme, sorrel, black cake, pastelles, sponge cake, there is always sweet bread, and we can all hope it’s a very good one.
How To Make Coconut Bread From Scratch
I like my sweet bread loaded with the rich taste of fresh coconut, with not too much raisins or mixed fruit, but just enough so that you get a hint of those flavors. If you like an abundance of mixed fruit, you can increase up to a cup, but decrease the sugar because the mixed fruit is very sweet. If you don’t enjoy biting into the small pieces of mixed fruit, you can put it in the food processor to break up the chunks. If you are one of those who dislike the taste of mixed fruit, eliminate it altogether and replace the amount stated in the recipe with raisins.
You may also decrease the sugar if you do not like it too sweet, contrary to it’s name. Whatever changes you make, if you ensure that the dough is the right texture, you will surely achieve sweet bread success.
Divide dough, form into a loaf with your hands (helps to butter your hands) and place in prepared pans. Bake until full cooked and/or a toothpick or skewer comes out clean, about 60 – 90 minutes (or longer depending on your oven).
Trinidad Coconut Bake (pot Bake)
At the end of baking, mix 2 tbs of sugar with water and brush over bread, return to oven for 5-10 minutes or until the desired color is achieved. You can make it light brown or dark brown and crunchy.
Trinidad sweet bread is a dense, rustic bread made with fresh coconut, raisins, mixed fruit and spices. It is made especially during the holidays including Christmas and Easter.
Calories: 234 kcal | Carbohydrates: 38 g | Protein: 4 g | Fat: 8 g | Saturated Fat: 6 g | Cholesterol: 25 mg | Sodium: 78 mg | Potassium: 200 mg | Fiber: 2 g | Sugar: 19 g | Vitamin A: 165 IU | Vitamin C: 1 mg | Calcium: 71 mg | Iron: 2 mgThis is a classic recipe for Trinidad coconut sweet bread. A bread filled with raisins, dried fruits, and spices. Perfect to be eaten alone or paired with your favorite spread. This coconut-based bread would leave you rushing for another slice.
Coconut Sweet Bread (trini Style)
My mom's favorite thing to make is sweet bread. Whenever she is in town I always make sure she mixes up a batch.
This is a popular Caribbean sweet treat. It is another food item that could probably be called Caribbean sweet bread instead of being pinned down to a specific country. The methods may just vary from one to the other.
I love eating my sweet bread alone. But it is not weird to see someone use it to replace their regular bread like hard dough and make a tasty sandwich out of it.
Caribbean Coconut Bread Recipe
I avidly remember as a child seeing my mom eating it with avocado slices. If I do use it as bread, cheese is my best option.
I always say this recipe uses staple pantry items, but not everyone stores mixed peel as I do. But for the most part, this uses some of the basics that you can find
I know sometimes in some areas finding fresh dry coconut is not always easy. You can definitely make sweet bread without having a dry coconut.
Best Trinidad Coconut Bake Recipe
I have at numerous times been unable to get a dry coconut. If you don't happen to have any around, you can substitute using the shredded coconut flakes to be your grated coconut.
Mixing this is easy peasy you know. There's no dry yeast to worry about and that failing. This sweet bread recipe is a mix-and-dump kind of thing.
It's important to get your coconut out of the shell and rid of any debris. Chop it up into pieces, add to blender then add water and blend for a couple of minutes.
Trinidad Sweet Bread
It's almost like making coconut milk. You do not want it to be watery. Once done dump that out into a large mixing bowl.
Separately, combine your dry ingredients: flour, butter, sugar, and baking powder, and add the flour mixture to the coconut mixture and combine.
The aroma of bread baking is always amazing, And sweet bread is no different. The spices, the raisins and the coconut. Heaven.
Hungry Belly Recipes — Trinidad Coconut Bake
It always takes me back to Christmas time in TnT. Invokes memories of the smell emanating while the cleaning and decorating are taking place.
That is definitely a finisher for this bread. A few minutes before baking is completed, we add a simple glaze to the top of the sweet bread.
We call a mature coconut a dry coconut because at that stage it has already lost most of the water that the younger coconut has. Always give the coconut a shake. You need to hear water in there. A good amount will do.
How To Make Trinidad Coconut Bake
Normally if there is no water the coconut is NOT good. As a coconut gets older the water lessens and it gets more meat. When there is no water in a dry coconut, it has passed the usable stage.
Now to verify when it has been cracked open. I use a hammer. It's easy. Remember that there is water in there and it will run out. I don't drink the water from these coconuts. Rumor has it this hurts your belly.
Once opened make sure there is no smell from the water. Well, it needs to smell fresh, kind of sweet. If it's musty, then it's a no-go.
Easy Coconut Bake (roast Bake)
Now you can easily use a blender or a food processor to do the same thing. And there are fewer chances of a grating piece of your finger off holding a little piece of coconut.
Please note that using a blender gives you a different consistency to the coconut than you would get using a food processor to blend coconut.
With a blender, you have to add some water to get it going. Whereas using a food processor you get a dry blend, kind of like with the packaged coconut. You will need to add liquid to the mixture later to get it to a good consistency as a soft dough.
Coconut Drops (rock Cake) Recipe
A lot of people like to store sweet bread in the fridge. I give it a few days (up to five) on my counter. I wrap it in foil or in some plastic wrap, to keep out any moisture and air.
This can also be frozen. Wrap securely with plastic wrap then with foil and put into Ziploc bag. And put the freeze. You can also slice it before wrapping it.
Takedown a slice, or a loaf and bring it to room temperature then you can either eat it like that or pop it in your toaster for a little warmth.
Coconut Bread Trinidad Recipe
I LOVE eating this fresh out of the oven. The outside is nice and crunchy and the inside is so soft and moist.
Let's add some cheese to the equation and I'm in heaven. Feel free to experiment with different toppings (such as jams, jellies, peanut butter even salted ham) and let me know how you like them.
0 Komentar