BAHAMIAN COCONUT🥥 DUFF

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories, while regular milk is more affordable.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a tropical flavor, while margarine is typically less expensive.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness, while brown sugar is often cheaper.

raisins

🥗Healthier: dried cranberries

💰Cheaper: chopped dates

Dried cranberries provide a different flavor, while chopped dates can be more economical.

Wash the coconut and add it to the blender.

Add 1/2 cup of water to the blender with the coconut and blend until smooth.

Pour the blended coconut mixture through a screen to separate the coconut water, pressing down to extract all the liquid.

Set the coconut milk aside for later use.

In a deep fryer, add the blended coconut and mix it well.

Add water to the coconut in the fryer and stir.

Add cinnamon and nutmeg to the pot and mix thoroughly.

Brown the coconut until it reaches the desired color.

In a bowl, add 3 cups of flour, 1/4 cup of sugar, and 1/3 cup of baking powder.

Add 1 tablespoon of cinnamon and 1/2 tablespoon of nutmeg to the dry ingredients and mix.

Add 1 tablespoon of melted butter and 1 egg to the mixture and combine.

Pour in 1 cup of water while stirring to form the dough.

Mix until the dough is firm; if too soft, sprinkle additional flour as needed.

Knead the dough on a floured surface until it bounces back when touched.

Roll out the dough using a cup as a rolling pin, dusting with flour as needed.

Place the browned coconut filling on top of the rolled dough and pat it down evenly.

Roll the dough over the filling, folding and sealing the edges with a bit of water.

Wrap the rolled dough tightly in a cloth and place it in a pot.

Add 2 cups of water to the pot and cover it tightly, ensuring no air escapes.

Boil the wrapped dough for 1 hour without opening the pot.

In a bowl, mix 1/3 cup of sugar with 227 grams of butter until fluffy.

Add the homemade coconut milk to the butter and sugar mixture.

Incorporate 2 eggs, one at a time, into the mixture while mixing.

Add the entire can of condensed milk into the batter and mix well.

Add some of the browned coconut to the sauce mixture and combine thoroughly.

After 1 hour, remove the wrapped dough from the pot and let it rest on a rack.

Slice the coconut duff and serve warm.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens