Coconut Bread

Coconut Bread Recipe from Haiti | Ingredients: Butter, Flour, Milk, and More

Region / culture: Haiti | Preparation time: 20 minutes | Cooking time: 1 hour | Servings: 9

Introduction

Coconut bread is a delicious and moist bread that is perfect for breakfast or as a snack. It is made with shredded coconut, giving it a tropical flavor that is sure to please your taste buds. This recipe is easy to make and is a great way to use up any leftover coconut you may have on hand.

History

Coconut bread has its origins in the Caribbean, where coconut is a staple ingredient in many dishes. The use of coconut in bread recipes can be traced back to the early settlers who brought the fruit with them from their native lands. Over time, coconut bread has become a popular treat in many countries around the world.

Ingredients

0.5 cup of butter (softened at room temperature)
0.5 bag of coconut
3 cups of all-purpose flour
0.5 cup of milk
1 cup of granulated sugar
1 tbsp of pure vanilla
1 tbsp of baking powder
0.5 tsp of ground cinnamon
0.5 tsp of salt

How to prepare

Preheat the oven to 350°F (177°C).
Using a pastry brush, evenly spread 1 tbsp of softened butter over the bottom and sides of three 3.5 x 7 inches loaf pans.
Sprinkle 1 tbsp of flour into each pan and tilt the pans from side to side to spread it evenly.
Then invert the pans and tap the bottom sharply to remove any excess flour. Set aside.
Sift the remaining 5 cups of flour, sugar, baking powder, cinnamon, cloves, and salt into a deep bowl.
Add the grated coconut and mix all the ingredients together well using your hands or a large spoon.
Pour in the milk, 0.5 cup at a time, and blend thoroughly after each addition.
Then stir in the 4 tbsp of melted butter.
Ladle the coconut batter into the prepared pans, filling each of them no more than two-thirds full.
Bake the bread in the middle of the oven for 1 hour, or until it begins to pull away from the sides of the pans and the top is golden brown and crusty.
Remove the bread from the oven and let it cool in the pans for about 5 minutes, then turn the loaves out onto wire cake racks.
Serve the coconut bread either warm or cool.

Variations

Add chopped nuts or dried fruit to the batter for added texture and flavor.
Substitute coconut milk for regular milk for a more intense coconut flavor.
Drizzle a glaze made with powdered sugar and coconut milk over the top of the bread for a sweet finishing touch.

Cooking Tips & Tricks

Make sure to use softened butter at room temperature for the best results.

- Be sure to evenly spread the butter and flour in the loaf pans to prevent sticking.

- Sifting the dry ingredients together helps to ensure a light and fluffy texture.

- Do not overmix the batter, as this can result in a tough bread.

- Allow the bread to cool in the pans for a few minutes before removing to prevent it from falling apart.

Serving Suggestions

Coconut bread can be enjoyed on its own or with a spread of butter or jam. It pairs well with a cup of tea or coffee for a delightful breakfast or snack.

Cooking Techniques

Baking

Ingredient Substitutions

Margarine can be used in place of butter.

- Almond or soy milk can be used in place of regular milk.

- Coconut oil can be used in place of butter for a more intense coconut flavor.

Make Ahead Tips

Coconut bread can be made ahead of time and stored in an airtight container for up to 3 days. It can also be frozen for up to 1 month.

Presentation Ideas

Serve coconut bread on a decorative platter with a sprinkle of shredded coconut on top for a beautiful presentation.

Pairing Recommendations

Coconut bread pairs well with tropical fruits such as pineapple or mango. It also goes well with a scoop of coconut ice cream for a decadent dessert.

Storage and Reheating Instructions

Store leftover coconut bread in an airtight container at room temperature for up to 3 days. To reheat, simply place in a toaster oven or microwave for a few seconds until warm.

Nutrition Information

Calories per serving

Each serving of coconut bread contains approximately 250 calories.

Carbohydrates

Each serving of coconut bread contains approximately 30 grams of carbohydrates.

Fats

Each serving of coconut bread contains approximately 10 grams of fat.

Proteins

Each serving of coconut bread contains approximately 4 grams of protein.

Vitamins and minerals

Coconut bread is a good source of iron and magnesium.

Alergens

Coconut bread contains dairy and gluten.

Summary

Coconut bread is a delicious treat that is relatively low in calories and provides a good source of carbohydrates, fats, and proteins.

Summary

Coconut bread is a delicious and easy-to-make treat that is perfect for breakfast or as a snack. With its tropical flavor and moist texture, it is sure to become a favorite in your household. Enjoy this coconut bread recipe with your family and friends for a taste of the Caribbean right in your own home.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Coconut Bread. It was many years ago, when I was just a young girl living in a small village in the countryside. My grandmother, who was a fantastic cook, had received the recipe from an old friend of hers who had traveled to the Caribbean and brought back a taste of the tropics.

I remember watching intently as my grandmother gathered all the ingredients needed to make the bread. There was flour, sugar, eggs, butter, and of course, the star ingredient - coconut. She had a whole coconut that she cracked open and grated by hand, filling the kitchen with its sweet, tropical aroma.

As she mixed the ingredients together, I could see the care and attention she put into each step. She told me that coconut bread was a special treat that was perfect for breakfast or as a snack with a cup of tea. I couldn't wait to try it.

After the bread had baked and cooled, my grandmother sliced off a piece for me to taste. The first bite was pure bliss. The bread was moist and tender, with a delicate coconut flavor that lingered on my tongue. I was hooked.

From that moment on, coconut bread became a staple in our household. My grandmother would make it for special occasions, like birthdays and holidays, and sometimes just because she knew how much I loved it. She would always say that the secret to a good coconut bread was in the coconut itself - the fresher, the better.

Over the years, I watched and learned as my grandmother made the bread countless times. I would help her measure out the ingredients, crack open coconuts, and grate the flesh. I learned the proper way to mix the batter and how to tell when the bread was done baking.

As I grew older, I began to experiment with the recipe myself. I added a pinch of cinnamon for warmth, or a handful of raisins for a bit of sweetness. Sometimes I would toast the coconut before adding it to the batter, to bring out its nutty flavor even more.

I shared the recipe with friends and family, who all agreed that it was something special. They would ask me to make it for potlucks and gatherings, and it became a signature dish of mine.

Years passed, and my grandmother eventually passed away. But her love of cooking and her passion for sharing recipes lived on in me. I continued to make coconut bread, always thinking of her as I grated the coconut and mixed the batter.

Now, as I sit here in my kitchen, surrounded by the familiar aroma of coconut bread baking in the oven, I can't help but feel grateful for the memories and traditions that have been passed down to me. I know that this recipe will continue to be a part of my family for generations to come, just as it has been for so many years.

And as I take the bread out of the oven and slice off a piece to enjoy, I can't help but smile. The taste of coconut and nostalgia fills my mouth, and I am reminded once again of the love and connection that food can bring. I am proud to carry on the tradition of coconut bread, and I know that my grandmother would be proud too.