Coconut bake is a delicious and healthy breakfast option that is perfect for those who want to start their day with a nutritious meal. It is made using coconut flour, which is high in fiber and protein, making it a great choice for those who are looking to maintain a healthy diet. Additionally, coconut flour is gluten-free, making it an excellent option for individuals with gluten intolerance or celiac disease.
Aside from being nutritious, coconut bake is also easy to prepare, and it can be customized to suit different tastes and preferences. Some popular variations include adding fruits, nuts, or spices such as cinnamon or nutmeg to the batter. This versatile dish can be enjoyed on its own or served with toppings such as honey, yogurt, or fresh fruit. In summary, coconut bake is a delicious and healthy breakfast option that is easy to prepare and can be customized to suit different tastes.
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Course: Breads
Cuisine: Creole/ Caribbean
Servings: 1 bake
Ingredients
- 1 cup all purpose flour
- 1 cup wholewheat flour
- 2 tbsp. sugar brown
- 2 tbsp. yeast or 1 sachet yeast quick
- 3/4 cup finely grated coconut
- ½ -3/4 cup coconut milk
- 2 tbsp. melted butter unsalted (or coconut oil or olive oil)
- 1 tsp. cinnamon and nutmeg optional
Instructions
- Chop the coconut kernel and finely the grate the coconut with a cup of water in a blender. Strain the coconut to remove most of the water.
- Sift the flour. Add the sugar, cinnamon, nutmeg and dry quick yeast. Mix well. Add the coconut meat, 1/2 cup coconut milk and butter or oil. Add a little more water if necessary.
- Mix well, dusting a little more flour to help with the kneading. Knead to a soft dough. Roll in a ball and placed in a bowl that is dusted with some flour. Allow to rest until it has doubled in size.
- Punch down and shape into a ball. Place on a flat greased baking pan and roll out with a bailna (rolling pin) until the dough is about 1 inch thick. Leave to rest for another 15 minutes.
- Place in an oven and bake at 250°F for 20 minutes or until golden brown.
Click the link to download PDF of this recipe.
Click here for step by step recipe with pictures.
Recipe © Simply Trini Cooking. All rights reserved
Wholewheat Coconut Bake
Ingredients
- 1 cup all purpose flour
- 1 cup wholewheat flour
- 2 tbsp. sugar brown
- 2 tbsp. yeast or 1 sachet yeast quick
- 3/4 cup finely grated coconut
- ½ -3/4 cup coconut milk
- 2 tbsp. melted butter unsalted (or coconut oil or olive oil)
- 1 tsp. cinnamon and nutmeg optional
Instructions
- Chop the coconut kernel and finely the grate the coconut with a cup of water in a blender. Strain the coconut to remove most of the water.
- Sift the flour. Add the sugar, cinnamon, nutmeg and dry quick yeast. Mix well. Add the coconut meat, 1/2 cup coconut milk and butter or oil. Add a little more water if necessary.
- Mix well, dusting a little more flour to help with the kneading. Knead to a soft dough. Roll in a ball and placed in a bowl that is dusted with some flour. Allow to rest until it has doubled in size.
- Punch down and shape into a ball. Place on a flat greased baking pan and roll out with a bailna (rolling pin) until the dough is about 1 inch thick. Leave to rest for another 15 minutes.
- Place in an oven and bake at 250°F for 20 minutes or until golden brown.
