Can I use fresh coconut instead of grated?
Yes, fresh grated coconut is ideal and will give the best flavor and texture.
DESSERT
Trinidadian Coconut Sweet Bread with Tropical Fruits and Warm Spices
Indulge in the rich, comforting flavors of this traditional Trinidadian Coconut Sweet Bread. This dense, aromatic loaf is generously studded with a medley of dried tropical fruits and infused with a blend of warm, inviting spices, making it a perfect treat for any occasion.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, whisk together the flour, grated coconut, sugar, baking powder, cinnamon, nutmeg, and salt until well combined.
02
In a separate medium bowl, combine the milk and melted butter.
03
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are fine.
04
Gently fold in the mixed dried fruits.
05
Pour the batter into a greased 9x5 inch loaf pan.
06
Bake at 350°F/175°C for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown.
About This Recipe
Indulge in the rich, comforting flavors of this traditional Trinidadian Coconut Sweet Bread. This dense, aromatic loaf is generously studded with a medley of dried tropical fruits and infused with a blend of warm, inviting spices, making it a perfect treat for any occasion.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra golden crust, brush the top of the sweet bread with a little milk or melted butter halfway through baking. If using unsweetened shredded coconut, you might want to increase the sugar by 1-2 tablespoons for a sweeter bread.
Easy Substitutions
You can substitute the mixed dried fruits with any combination of dried fruits you prefer, such as dried cranberries, apricots, or cherries. Almond milk or coconut milk can be used in place of regular milk for a dairy-free option. For a richer flavor, add 1/2 teaspoon of vanilla extract.
Storage & Reheating
Store the Trinidadian Coconut Sweet Bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. It can also be frozen, tightly wrapped, for up to 3 months; thaw at room temperature before serving.
Serving Suggestions
Serve slices of Trinidadian Coconut Sweet Bread warm with a pat of butter. It pairs wonderfully with a cup of coffee or tea for breakfast or an afternoon snack. For a dessert, serve it with a scoop of vanilla ice cream or a drizzle of honey. It's also delicious toasted.
Common Mistakes
1. Overmixing the batter: This can lead to a tough, dense bread. Mix until just combined. 2. Baking at too high a temperature: This can cause the outside to brown too quickly while the inside remains raw. Stick to 350°F/175°C. 3. Not greasing the pan properly: This can make the bread stick, so ensure the loaf pan is thoroughly greased. 4. Cutting too soon: Allow the bread to cool slightly in the pan before transferring to a wire rack to prevent it from crumbling.
Frequently Asked Questions
What kind of dried fruits are best?
A mix of raisins, currants, and candied peel is traditional, but feel free to use your favorites.
Can I make this gluten-free?
You can try substituting the all-purpose flour with a 1:1 gluten-free baking blend, but the texture may vary.
How do I know when it's done?
The top should be golden brown, and a wooden skewer inserted into the center should come out clean.
MORE TO KNOW
The key to a moist sweet bread is not to overmix the batter. Overmixing develops the gluten in the flour too much, leading to a tougher texture. Mix only until the ingredients are just combined. The fresh grated coconut provides a superior texture and flavor, but good quality unsweetened shredded coconut works well too.
WHAT PEOPLE THINK
Reviews
☆
No reviews yet
Be the first person to review this recipe.
SHARE YOUR THOUGHTS
Made this recipe?
Tell us how it turned out.