Coconut Roast Bake

Coconut Roast Bake Recipe from Trinidad and Tobago

Region / culture: Trinidad and Tobago | Preparation time: 1 hour 20 minutes | Cooking time: 30 minutes | Servings: 8

Introduction

Coconut Roast Bake is a popular Caribbean dish that is enjoyed as a breakfast or snack item. This delicious bread is made with coconut cream, giving it a rich and tropical flavor that pairs perfectly with butter or jam.

History

Coconut Roast Bake has its origins in the Caribbean, where coconut is a staple ingredient in many dishes. The recipe has been passed down through generations, with each family adding their own unique twist to the dish.

Ingredients

3 cups of flour
0.5 tsp of bicarbonate of soda
1.5 tsp of baking powder
0.25 cup of sugar
0.5 tsp of salt
0.5 cup of coconut cream (preferably made fresh)
2 tbsp of margarine
Extra flour to make a silky smooth dough

How to prepare

Mix the dry ingredients together.
Add the margarine and coconut milk to the mixture and mix well.
Gradually add more flour to the mixture until a smooth dough is formed.
Allow the dough to rest for one hour.
After resting, knead the dough again, incorporating a small amount of margarine.
Let the dough rest for an additional 20 minutes.
Grease a baking pan and flatten the dough, placing it in the pan.
Use a fork to prick holes into the top of the dough.
Preheat the oven to 400°F and bake the dough for 15 minutes.
Reduce the oven temperature to 350°F and bake for an additional 15 minutes.
Cut the roast bake into wedges, split them, and butter the wedges while they are still hot.

Variations

Add raisins or nuts to the dough for added texture and flavor
Substitute coconut cream with coconut milk for a lighter version
Sprinkle cinnamon or nutmeg on top before baking for a warm and spicy twist

Cooking Tips & Tricks

Make sure to use fresh coconut cream for the best flavor

- Allow the dough to rest for at least an hour to ensure a light and fluffy texture

- Pricking holes in the dough before baking helps it to cook evenly

- Butter the wedges while they are still hot for a delicious and indulgent finish

Serving Suggestions

Coconut Roast Bake is best served warm with butter or jam. It can also be enjoyed with a cup of tea or coffee.

Cooking Techniques

Kneading the dough well ensures a light and fluffy texture

- Pricking holes in the dough before baking helps it to cook evenly

- Buttering the wedges while they are still hot adds a delicious finish

Ingredient Substitutions

You can substitute margarine with butter for a richer flavor

- Coconut cream can be replaced with coconut milk for a lighter version

Make Ahead Tips

You can prepare the dough ahead of time and refrigerate it overnight. Simply let it come to room temperature before baking.

Presentation Ideas

Serve Coconut Roast Bake on a platter with fresh fruit and a dollop of whipped cream for a beautiful presentation.

Pairing Recommendations

Coconut Roast Bake pairs well with tropical fruits such as mango or pineapple. It also goes well with a spicy curry or stew.

Storage and Reheating Instructions

Store any leftover Coconut Roast Bake in an airtight container at room temperature for up to 3 days. To reheat, simply place in a preheated oven at 350°F for 5-10 minutes.

Nutrition Information

Calories per serving

Each serving of Coconut Roast Bake contains approximately 220 calories.

Carbohydrates

Each serving of Coconut Roast Bake contains approximately 30g of carbohydrates.

Fats

Each serving of Coconut Roast Bake contains approximately 8g of fats.

Proteins

Each serving of Coconut Roast Bake contains approximately 4g of proteins.

Vitamins and minerals

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

Alergens

Coconut Roast Bake contains gluten and coconut.

Summary

Coconut Roast Bake is a delicious and satisfying dish that is relatively low in calories and high in carbohydrates. It is a great option for a quick and easy breakfast or snack.

Summary

Coconut Roast Bake is a delicious and easy-to-make bread that is perfect for breakfast or as a snack. With its tropical flavor and light texture, it is sure to become a favorite in your household.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Coconut Roast Bake. It was passed down to me by my dear friend Maria, who learned it from her grandmother who hailed from the Caribbean. I had never heard of such a dish before, but the ingredients and method intrigued me.

Maria invited me over to her home one sunny afternoon to show me how to make this delectable treat. As soon as I walked into her kitchen, I was hit with the intoxicating fragrance of coconut and spices. Maria greeted me with a warm smile and a hug, leading me over to the kitchen island where all the ingredients were laid out neatly.

She began by explaining that Coconut Roast Bake was a traditional dish in her family, typically served at special gatherings and celebrations. The main ingredients included flour, coconut milk, sugar, salt, and baking powder. Maria emphasized the importance of using fresh coconut milk, as it added a rich and creamy texture to the bake.

As we began to mix the ingredients together, Maria shared stories of her childhood in the Caribbean. She spoke of the warm beaches, the vibrant culture, and the delicious food that was always a central part of their lives. Listening to her tales, I felt transported to a faraway land, filled with exotic flavors and colorful traditions.

Once the dough was ready, Maria showed me how to shape it into small rounds and place them on a baking sheet. She then brushed each bake with a mixture of coconut milk and sugar, which would give them a golden crust when baked. The aroma that filled the kitchen was absolutely divine, and I couldn't wait to taste the finished product.

After a short time in the oven, the Coconut Roast Bakes were ready. Maria pulled them out, and we both marveled at how perfectly they had turned out. The tops were a beautiful golden brown, and they emitted a sweet and nutty scent that made my mouth water.

We sat down at the kitchen table and enjoyed the warm bakes with a cup of tea. The texture was soft and fluffy on the inside, with a slightly crispy crust on the outside. The coconut flavor was subtle but distinct, adding a unique twist to the traditional bake.

As I savored each bite, I couldn't help but feel grateful to Maria for introducing me to this wonderful recipe. It was a true testament to the power of food to bring people together and create lasting memories. I knew that I would be making Coconut Roast Bake for years to come, sharing it with friends and family just as Maria had shared it with me.

In the years that followed, I perfected the recipe and added my own touches to make it my own. I experimented with different spices and fillings, creating variations that delighted my loved ones and kept the tradition alive. And every time I made Coconut Roast Bake, I felt a connection to Maria and her grandmother, grateful for the gift of this delicious dish that had brought so much joy into my life.