Coconut Bread I

Coconut Bread I Recipe from Jamaica | Ingredients: flour, sugar, baking powder, salt, egg, coconut milk, margarine, vanilla extract, coconut, raisins

Region / culture: Jamaica | Preparation time: 15 minutes | Cooking time: 45 minutes | Servings: 8

Introduction

Coconut bread is a delicious and tropical twist on traditional bread recipes. The combination of coconut milk, shredded coconut, and raisins creates a moist and flavorful bread that is perfect for breakfast or as a snack.

History

Coconut bread has its origins in tropical regions where coconuts are abundant. The use of coconut milk and shredded coconut in bread recipes has been a long-standing tradition in countries like the Caribbean and Southeast Asia.

Ingredients

4 cups flour
0.33 cup sugar
2 tsp baking powder
0.25 tsp salt
1 beaten egg
1 cup coconut milk
0.5 cup melted margarine
1 tsp vanilla extract
2 cups unsweetened shredded coconut
1 cup raisins (optional)

How to prepare

Sift the dry ingredients into a mixing bowl.
Blend in the egg, milk, margarine, and vanilla.
Mix in the coconut and raisins if used.
Knead very lightly.
Shape the mixture into 2 loaves and pat them into 2 oiled medium loaf pans.
Bake at 350°F for 40–45 minutes.

Variations

You can customize this recipe by adding nuts, dried fruits, or chocolate chips for a different flavor profile.

Cooking Tips & Tricks

Be sure to lightly knead the dough to avoid overmixing, which can result in a tough bread.

- If you prefer a sweeter bread, you can increase the amount of sugar in the recipe.

- You can customize this recipe by adding nuts or dried fruits for extra flavor and texture.

Serving Suggestions

Coconut bread is delicious on its own, but you can also enjoy it toasted with butter or jam for breakfast.

Cooking Techniques

The key to making a successful coconut bread is to lightly knead the dough and not overmix it.

Ingredient Substitutions

You can substitute butter for margarine in this recipe if desired.

Make Ahead Tips

You can prepare the dough for coconut bread ahead of time and refrigerate it overnight before baking.

Presentation Ideas

Serve coconut bread sliced and toasted with a sprinkle of powdered sugar on top for a beautiful presentation.

Pairing Recommendations

Coconut bread pairs well with a cup of hot tea or coffee for a delightful snack.

Storage and Reheating Instructions

Store leftover coconut bread in an airtight container at room temperature for up to 3 days. To reheat, simply toast slices in a toaster oven.

Nutrition Information

Calories per serving

Each serving of coconut bread contains approximately 300 calories.

Carbohydrates

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

Fats

Each serving of coconut bread contains approximately 15 grams of fat.

Proteins

Each serving of coconut bread contains approximately 5 grams of protein.

Vitamins and minerals

Coconut bread is a good source of iron, magnesium, and vitamin B6.

Alergens

This recipe contains wheat and coconut, which may be allergens for some individuals.

Summary

Coconut bread is a delicious and satisfying treat that provides a good balance of carbohydrates, fats, and proteins.

Summary

Coconut bread is a delicious and tropical twist on traditional bread recipes. With its moist texture and sweet flavor, it is sure to become a favorite in your household.

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, back when I was just a young girl living in a small village in the countryside. I remember the scent of coconut wafting through the air as I walked into the kitchen of our neighbor, Mrs. Jenkins.

Mrs. Jenkins was a sweet old lady with a talent for baking. Her kitchen was always filled with the delicious aroma of freshly baked treats, and I loved spending time there, watching her work her magic with flour, sugar, and spices. On that particular day, she was making Coconut Bread, a recipe she had learned from her own grandmother many years ago.

As I watched Mrs. Jenkins mix together the flour, sugar, and coconut, I was fascinated by the way she moved with such grace and precision. She explained each step to me in detail, showing me how to knead the dough until it was smooth and elastic, and how to shape it into a loaf before placing it in the oven to bake.

I was mesmerized by the whole process, and I knew that I had to learn how to make Coconut Bread for myself. Mrs. Jenkins was kind enough to write down the recipe for me, and she even gave me a small bag of coconut flakes to take home with me.

Over the years, I perfected the art of making Coconut Bread, tweaking the recipe here and there to suit my own tastes. I added a pinch of cinnamon for a hint of warmth, and a splash of vanilla extract for a touch of sweetness. Each time I made a loaf, the scent of coconut would fill my kitchen, bringing back memories of Mrs. Jenkins and her cozy little cottage.

As I grew older, I found myself sharing the recipe for Coconut Bread with friends and family, passing down the tradition that Mrs. Jenkins had started so many years ago. I taught my own daughters how to make it, and now they are carrying on the tradition in their own kitchens.

To this day, whenever I bake a loaf of Coconut Bread, I think of Mrs. Jenkins and the day she showed me how to make it. I am grateful for her kindness and generosity, and for passing on a recipe that has brought so much joy to me and my loved ones.

I like to think that Mrs. Jenkins would be proud of the way I have carried on her legacy, spreading the love of Coconut Bread to everyone I meet. And as I take a bite of that warm, sweet loaf, I am reminded of the simple pleasures in life – a warm kitchen, the smell of baking bread, and the love and memories that can be shared with a simple recipe.