Coconut Bread Trinidad
Submitted by jakkpeters
Traditional Trinidad coconut bread made with fresh grated coconut, evaporated milk, and a sugar-sprinkled crust. A Caribbean staple that’s even better toasted for breakfast the next morning. Makes 2 loaves.
YIELD
2 loavesPREP
30 minCOOK
55 minREADY
1 hrsIf you’ve ever been to Trinidad, you know this bread. It’s a staple of Caribbean baking: lightly sweet, dense with fresh grated coconut, and topped with a sprinkling of sugar that bakes into a crackly crust.
Evaporated milk gives the crumb a rich, creamy quality that regular milk just can’t match. Melted butter and vanilla round it out. The batter goes into two loaf pans and bakes until golden.
Slice it fresh or toast it the next morning with butter. Fair warning: it burns easily under the broiler, so keep your eyes on it.
Kitchen Tips
- Fresh grated coconut gives the best flavor and texture; packaged works but you may need a splash more liquid
- Fill the pans only two-thirds full so the bread has room to rise without overflowing
- This bread freezes well; wrap tightly in foil and thaw at room temperature when ready to serve
Ingredients
Directions
Sift flour, baking powder and salt.
Stir in coconut. Combine egg, milk, vanil la and butter.
Make a well in the dry ingredients. Pour liquid into the well.
Stir lightly but thoroughly and pour into 2 greased 8 or 9 inch loaf pans, filling pans about 2/ 3 full.
Sprinkle the top of the batter with sugar.
Bake at 350℉ (180℃) for about 55 minutes or until they test done.
Notes: I have used packaged coconut instead of the fresh but found a little more liquid was needed.
Also the flavor was not quite as good but still passable.
Nice toasted for breakfast but watch since it burns easily.
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