Easy Trinidad Coconut Bake Recipe

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk provides a dairy-free option while water can reduce costs.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor and is healthier; margarine is a cost-effective substitute.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar is often less expensive.

grated coconut

🥗Healthier: unsweetened shredded coconut

💰Cheaper: coconut flakes

Unsweetened shredded coconut is healthier, while coconut flakes can be less expensive.

Crack open fresh brown coconuts and separate the meat from the shell using a small paring knife.

Blend the coconut pieces with warm water and set aside for 15 minutes to proof.

Mix all-purpose flour, sugar, salt, and freshly grated nutmeg in a bowl.

Add baking powder (optional) and mix well.

Rub saffron butter into the dry mixture until it becomes a coarse texture.

Make a well in the mixture and pour in the coconut yeast mixture, kneading to form a soft smooth dough.

Cover the dough and leave it to proof for about 30 minutes.

Punch down the dough and divide it into two or more pieces.

Roll out the dough to a thickness of about a quarter of an inch or your preferred thickness.

Poke holes in the dough with a fork to prevent rising and let it proof for about 15 minutes.

Preheat the oven to 400°F (204°C).

Bake in the oven for about 20 to 30 minutes until done.

Brush with melted butter after removing from the oven.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens