CARIBBEAN COCONUT BREAD
This is one of my favorite recipes, handed down to me from my boss's recipe box. It is great as a breakfast muffin, snack, or with a meal. Everyone will love this. Feel free to make it your own. Add nuts, raisins, coconut milk, or make it just how it is.
Provided by Anita
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with butter.
- Combine flour, sugar, coconut, baking powder, and salt in a large bowl; stir once or twice with a wooden spoon. Add eggs, milk, water, oil, coconut extract, vanilla extract, and cinnamon. Mix well until batter is blended.
- Pour batter into the greased loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 15 minutes. Invert onto a wire rack to cool completely.
Nutrition Facts : Calories 414.5 calories, Carbohydrate 62 g, Cholesterol 48.7 mg, Fat 16.7 g, Fiber 2.7 g, Protein 5.5 g, SaturatedFat 8 g, Sodium 309.4 mg, Sugar 39 g
COCONUT BREAD
Categories Bread Cake Mixer Breakfast Brunch Dessert Bake Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 loaf (or 8 servings)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F. Butter and flour a 9- by 5- by 3-inch loaf pan, knocking out excess flour.
- Toast and grind coconut:
- Spread 3 cups coconut in a large shallow baking pan (1 inch deep) and toast in middle of oven, stirring occasionally, until evenly golden brown, 20 to 25 minutes. (Watch flakes carefully; edges burn quickly.) Cool completely in pan on a rack, about 15 minutes, then grind in a food processor to a coarse meal, about 40 seconds (you will have about 1 1/4 cups). Leave oven on.
- Make batter:
- Stir together self-rising flour, ground coconut, and remaining cup (untoasted) coconut in a large bowl. Beat together butter and sugar in another bowl with an electric mixer at medium speed until pale and creamy, 1 to 2 minutes. Add eggs 1 at a time, beating well after each addition. Whisk 1 cup water into flour mixture, then add egg mixture, whisking just until well blended.
- Bake bread:
- Pour batter into loaf pan, smoothing top with a spatula, and bake in middle of oven until a wooden skewer inserted in center comes out clean and top is evenly brown, 1 hour to 1 hour and 10 minutes. Cool bread to warm in pan on a rack, 10 to 15 minutes, then turn out of pan and set right side up on rack to cool completely, about 2 hours more. Cut into 1-inch-thick slices.
COCONUT BREAD (GUYANA -- CARIBBEAN)
This recipe comes from the internet website recipeisland.com. [NOTE: On 29 June 2009 I edited the ingredients, changing the pounds & ounces of flour & sugar to cups.]
Provided by Sydney Mike
Categories Quick Breads
Time 1h5m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F & grease two 9-inch loaf pans.
- In a small bowl, add dried fruit & 1/4 cup of the 4 cups of flour, then strain flour into a large bowl, leaving the dried fruit coated with a bit of flour. Set the dried fruit aside.
- In that same large bowl, add the rest of the flour then whisk together the flour, baking powder & salt, before adding the sugar, beaten egg, milk, melted margarine, vanilla extract & coconut milk, whisking to combine well.
- Stir in the grated coconut & dried fruit, blending well. If necessary, knead briefly on a floured surface.
- Cut dough in half & shape each half into loaves, & placing them in the prepared loaf pans.
- Bake for 50-55 minutes or until golden brown.
CARIBBEAN COCONUT QUICK BREAD
I made this for supper one day, but the leftovers have been eaten for breakfast, tea-time and a midnight snack! Satisfies a sweets craving without endangering a diet.
Provided by Anemone
Categories Quick Breads
Time 1h
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Mix flour, coconut, sugar (if you're using), baking powder, baking soda and salt.
- Mash in the pineapple juice, banana and egg.
- Pour into a floured pan (8" square works well) and bake for 45-50 minutes.
- Let cool and wrap tightly to store in the fridge. Or don't, and eat it straight from the pan, like I end up doing!
Nutrition Facts : Calories 134.1, Fat 2.8, SaturatedFat 2.2, Cholesterol 13.2, Sodium 116, Carbohydrate 25.5, Fiber 1.2, Sugar 11.8, Protein 2.4
CARIBBEAN COCONUT (BANANA) BREAD
From a super little book called "Quick Breads", this lovely aromatic bread is delicious spread with butter and honey. You MUST use fresh grated nutmeg, not that insipid dried stuff. It is also a terrific way to use up an open can of coconut milk (or cream). Very easy to make, too.
Provided by catxx
Categories Quick Breads
Time 1h40m
Yield 1 900g loaf
Number Of Ingredients 7
Steps:
- Preheat the oven to 180C/350°F.
- Butter an 8-cup loaf pan, and line the base with baking paper.
- Sift the flour, sugar & baking powder together in a large bowl and add the nutmeg.
- In another bowl, whizz together the coconut milk, mashed bananas and egg. Pour into the dry ingredients and mix until smooth.
- Pour the mixture into the prepared loaf pan and bake for about 1 1/4 hours, or until risen and golden and a skewer inserted in the centre comes out clean.
- Leave to cool in the pan for approximately ten minutes, then turn onto wire rack and allow to cool completely.
Nutrition Facts : Calories 3232.7, Fat 97, SaturatedFat 80.2, Cholesterol 211.5, Sodium 5411, Carbohydrate 553.4, Fiber 26.5, Sugar 260.5, Protein 56.2
CARIBBEAN COCONUT BAKE
This coconut loaf is traditionally served as breakfast with Recipe #504721. It is a quick and easy bread, that goes well with tropical jams like guava, passion fruit, or mango. The recipe calls for fresh coconut, but frozen could easily be substituted. "To open a coconut, pierce the eyes with an ice pick, pour out the liquid. Break coconut open with a hammer and pry out meat then scrape off the brown skin. Chop or grate meat with your hand or in a processor." From recipeisland.com for ZWT9
Provided by Random Rachel
Categories Breads
Time 1h15m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 8
Steps:
- Stir together flour, baking powder, sugar, and salt in a medium sized bowl. Cut in the butter until you have a coarse, mealy texture.
- Add the grated coconut and coconut milk and stir until a soft dough forms.
- Gather into a ball, cover, and let rest for 30 minutes.
- Preheat the oven to 400*F Shape dough into 7 inch round, and place on greased baking sheet.
- Bake until golden, about 20 minutes. Cool about 30 minutes and serve while still slightly warm.
Nutrition Facts : Calories 241.1, Fat 12.6, SaturatedFat 9.5, Cholesterol 15.2, Sodium 291.4, Carbohydrate 28.9, Fiber 1.5, Sugar 3.7, Protein 3.9
BARBADIAN COCONUT SWEET BREAD
Make and share this Barbadian Coconut Sweet Bread recipe from Food.com.
Provided by pattikay in L.A.
Categories Quick Breads
Time 1h20m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- preheat oven to 350.
- grease 2 1-lb loaf pans or 1 2-lb pan.
- place the butter and sugar in a large mixing bowl and sift in all of the flour.
- rub ingredients together with your fingertips till the mixture resembles fine breadcrumbs.
- add the coconut, mixed spice, vanilla, rum, eggs and milk.
- mix together well with your hands.
- if the mixture is too dry, add more milk.
- knead on a floured board till firm and pliable.
- halve the mixture and place in loaf pans.
- glaze with sugared water and bake for about 1 hour, till skewer inserted into loaf comes out clean.
Nutrition Facts : Calories 2163.5, Fat 97.8, SaturatedFat 63.7, Cholesterol 405.9, Sodium 751.5, Carbohydrate 279.4, Fiber 9.3, Sugar 82.5, Protein 37.4
BAJAN COCONUT BREAD
Provided by Regina Schrambling
Time 1h15m
Yield One loaf
Number Of Ingredients 9
Steps:
- Using an icepick, pierce the three soft spots on the coconut. Drain the liquid and store in the refrigerator. Break the coconut into chunks and grate the flesh into a small bowl. You need at least 1 cup; more is even better.
- Heat the oven to 325 degrees. Grease a 9-by-5-inch loaf pan.
- In a small bowl, stir together the flour, baking powder, salt and coconut flakes.
- In a large bowl of an electric mixer, cream 1/2 cup of the sugar with the butter until light and fluffy. Beat in the eggs, then the vanilla.
- Measure out 1/4 cup of the coconut milk and combine it with the milk. Add the liquids to the egg mixture, alternating with the dry ingredients and stirring just until all the ingredients are blended. Spread into the prepared pan.
- Sprinkle the teaspoon of sugar over the dough and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool on a rack before slicing.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 3 grams, Carbohydrate 20 grams, Fat 17 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 13 grams, Sodium 146 milligrams, Sugar 2 grams, TransFat 0 grams
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