Coconut Sweet Bread

Coconut Sweet Bread Recipe from Trinidad and Tobago

Region / culture: Trinidad and Tobago | Preparation time: 1 hour 15 minutes | Cooking time: 30 minutes | Servings: 2

Introduction

Coconut Sweet Bread is a delicious and popular Caribbean dessert that is perfect for any occasion. This sweet bread is made with grated coconut, sugar, margarine, and dried fruit, giving it a rich and tropical flavor. It is a favorite treat among many families and is often enjoyed during holidays and special gatherings.

History

Coconut Sweet Bread has its origins in the Caribbean, where coconut is a staple ingredient in many traditional dishes. This sweet bread recipe has been passed down through generations and is a beloved dessert in many Caribbean households. It is often made during festive occasions such as Christmas and Easter, as well as for everyday enjoyment.

Ingredients

1.5 cups grated coconut
1 cup sugar
1.5 oz (43 g) margarine
0.5 cup dried fruit or candied peel
0.25 tsp salt
2.5 cups flour (Baker's flour)
1 tbsp yeast

How to prepare

Put 1 cup of warm water in a bowl and sprinkle the yeast in. Add 1 tbsp of sugar and 2 tbsp of flour. Stir well with a fork and leave to rise.
In another bowl, mix grated coconut, sugar, salt, and softened margarine.
Add the yeast mixture, flour, and dried fruit. Mix well.
Grease a bowl lightly with margarine, place the dough in it, and turn it once. Then, cover the bowl with a dish towel and let the dough rise for 1 hour.
After one hour, knead the dough again, then divide it into two equal parts and put them into two greased baking tins.
Cover with a towel again and leave to rise until nearly double in size.
Preheat the oven to 350°F and bake the loaves until light brown (about 30 minutes). Test for doneness by inserting a toothpick in the center of the bread. If it comes back out clean, the bread is done.
Remove the bread from the oven, turn it out onto a rack, and brush it with thick syrup to glaze. (See Sweetbread recipe above.) Cool.

Variations

Add chopped nuts or chocolate chips for extra flavor and texture.
Substitute the dried fruit with raisins or cranberries for a different twist.

Cooking Tips & Tricks

Make sure to use fresh grated coconut for the best flavor and texture in this recipe.

- Allow the dough to rise properly to ensure a light and fluffy sweet bread.

- Brushing the bread with a thick syrup after baking will give it a beautiful glaze and added sweetness.

- Store the sweet bread in an airtight container to keep it fresh for longer.

Serving Suggestions

Coconut Sweet Bread is best enjoyed with a cup of tea or coffee for a delightful afternoon treat.

Cooking Techniques

Properly kneading and allowing the dough to rise will result in a light and fluffy sweet bread.

- Baking the loaves until light brown ensures that they are cooked through.

Ingredient Substitutions

You can use butter instead of margarine for a richer flavor.

- If you don't have fresh grated coconut, you can use desiccated coconut instead.

Make Ahead Tips

You can prepare the dough for Coconut Sweet Bread ahead of time and refrigerate it overnight. Allow the dough to come to room temperature before baking.

Presentation Ideas

Serve Coconut Sweet Bread sliced and arranged on a platter for a beautiful presentation. You can also sprinkle powdered sugar on top for a decorative touch.

Pairing Recommendations

Coconut Sweet Bread pairs well with a glass of cold milk or a scoop of vanilla ice cream for a delicious dessert.

Storage and Reheating Instructions

Store Coconut Sweet Bread in an airtight container at room temperature for up to 3 days. To reheat, place slices in the microwave for a few seconds or in a toaster oven until warm.

Nutrition Information

Calories per serving

Each serving of Coconut Sweet Bread contains approximately 220 calories.

Carbohydrates

Each serving of Coconut Sweet Bread contains approximately 35 grams of carbohydrates.

Fats

Each serving of Coconut Sweet Bread contains approximately 8 grams of fats.

Proteins

Each serving of Coconut Sweet Bread contains approximately 3 grams of proteins.

Vitamins and minerals

Coconut Sweet Bread is a good source of vitamin C, vitamin E, and manganese.

Alergens

Coconut Sweet Bread contains gluten and may contain traces of nuts.

Summary

Coconut Sweet Bread is a delicious dessert that is relatively high in carbohydrates and fats, but also provides essential vitamins and minerals.

Summary

Coconut Sweet Bread is a delightful Caribbean dessert that is perfect for any occasion. With its tropical flavors and rich texture, this sweet bread is sure to be a hit with your family and friends. Enjoy a slice with a cup of tea or coffee for a delicious treat that will transport you to the sunny shores of the Caribbean.

How did I get this recipe?

I remember the joy I felt when I first discovered this recipe for Coconut Sweet Bread. It was a warm summer day, and I was visiting my dear friend, Maria, in her cozy kitchen. As soon as I walked in, I was greeted by the enticing aroma of freshly baked bread.

Maria had a twinkle in her eye as she handed me a slice of the most delicious sweet bread I had ever tasted. The bread was moist and tender, with a perfect balance of sweetness and coconut flavor. I couldn't help but ask her for the recipe.

With a smile, Maria began to recount the story of how she learned to make Coconut Sweet Bread. She told me that the recipe had been passed down through generations in her family, originating from her great-grandmother who had brought it with her from her homeland in Jamaica.

Maria explained that the key to the bread's rich flavor and moist texture was the use of fresh coconut milk. She showed me how to extract the milk from the coconut meat, using a traditional hand grater. It was a labor of love, but the result was well worth it.

As we worked together in the kitchen, Maria shared with me the importance of patience and attention to detail when it came to baking. She emphasized the need to measure ingredients precisely and to knead the dough with care.

After a few hours of mixing, kneading, and waiting for the bread to rise, we finally popped it into the oven. The sweet aroma filled the kitchen, and I couldn't wait to taste the finished product.

When the bread was golden brown and perfectly baked, we sliced into it and savored the first bite. It was like a taste of heaven - sweet, coconutty, and utterly delicious. I knew then and there that I had to learn how to make this bread for myself.

From that day on, I made it my mission to perfect the recipe for Coconut Sweet Bread. I spent hours in my own kitchen, experimenting with different ratios of ingredients and techniques until I finally achieved the same level of perfection that Maria had mastered.

Over the years, I have shared this recipe with friends and family, each time passing on the tradition that Maria had shared with me. The Coconut Sweet Bread has become a staple at family gatherings and celebrations, bringing joy and warmth to all who taste it.

As I reflect on the journey that led me to discover this recipe, I am filled with gratitude for the friendships and traditions that have shaped my love for cooking. I am reminded of the power of food to bring people together, to create memories, and to nourish the soul.

And so, whenever I bake a fresh batch of Coconut Sweet Bread, I am reminded of the day I first learned the recipe from Maria, and the joy that it has brought into my life ever since. It is a reminder of the beauty of sharing recipes and stories, of preserving traditions, and of the simple pleasure of breaking bread with loved ones.