Coconut Bake (Trinidad Pot Bake)
A soft, thick Caribbean coconut bread made with coconut milk, shredded coconut, butter, yeast, and nutmeg.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 4 cups all-purpose flour
- 2 cups coconut milk slightly warmed
- 1 cup shredded coconut
- 1/4 cup butter softened
- 2 teaspoons yeast
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
Instructions
Instructions
- Mix flour, yeast, sugar, salt, and nutmeg.
- Rub in butter until crumbly, then add coconut and warmed coconut milk.
- Knead briefly, cover, and rest 20 to 25 minutes.
- Press into a buttered tray and prick with a fork.
- Rest 15 to 25 minutes while heating the oven to 400°F.
- Bake about 20 minutes until light golden and cool before cutting.