Mini Coconut Bakes/ recipe Guyanese Coconut Bakes

shredded coconut

🥗Healthier: unsweetened shredded coconut

💰Cheaper: dried coconut flakes

Unsweetened options reduce sugar content.

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor and is dairy-free.

Preheat the oven to 350°F.

In a bowl, whisk together all-purpose flour, grated cinnamon, grated nutmeg, sugar, and salt.

Add room temperature butter, yeast, baking powder, and fresh grated coconut to the dry ingredients and mix well.

Gradually add water to the mixture and mix into a dough.

Let the dough sit for about 30 minutes to become manageable.

Flour the work surface and cut the dough in half.

Roll out the dough to your desired thickness and cut into shapes.

Spray a baking sheet with olive oil spray and place the cut dough on it.

Bake in the preheated oven at 350°F until golden brown.

Remove from the oven and add butter on top of the baked goods.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens