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Coconut Bake
Trinidad and Tobago
The classic Trinidad breakfast bread. Paired with saltfish buljol, it is the definitive Trinidad morning meal.
Trinidadian coconut bread — a soft, slightly sweet bread made with fresh coconut, baked in a round and eaten at breakfast with saltfish buljol or just butter.
Prep
30 mins
Cook
30 mins
Difficulty
Easy
Calories
395 kcal
Serves
8
Calories are an estimate based on ingredients used
Ingredients
500gplain flour
2 tspbaking powder
2 tbspsugar
1 tspsalt
200mlcoconut milk
100mlwater
50gdesiccated coconut
Method
1
Mix dry ingredients. Add coconut milk and water. Knead gently to a soft dough.
2
Shape into a round. Bake at 190°C for 30 minutes until golden.
3
Serve warm, split and buttered.
Chef's Tip
Don't overwork the dough — coconut bake should be tender, not tough.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.