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
JAMAICAN COCONUT CORNBREAD
Cornmeal adds texture and flavor to this bread, as well as being as high in antioxidants as spinach. Using coconut milk makes this bread tender and luscious without adding oil. Vegans can substitute a couple tablespoons of coconut milk for the egg.
Provided by kelly in TO
Categories Quick Breads
Time 25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 300 degrees, oil a 9 by 9 square baking pan and set aside. Spread the coconut on a rimmed baking sheet and bake for 3-5 minutes, then stir, bake for another 3-5 minutes if needed until coconut turns a golden brown. Transfer to a bowl to cool. Raise the temperature of the oven to 400 degrees.
- In a large bowl, stir together the coconut, cornmeal, pastry flour, baking powder, salt, and brown sugar. Break u pany clumps of brown sugar with your fingers. In a small bowl, whisk the coconut milk and egg. Stir the wet mixture into the dry mixture and transfer to the prepared baking pan, smoothing the top of the batter.Bake for 15-20 minutes or until a toothpick inserted in the cener of the loaf comes out clean. Cool on a rack.
Nutrition Facts : Calories 318.8, Fat 18.1, SaturatedFat 15.1, Cholesterol 26.4, Sodium 330.7, Carbohydrate 36.9, Fiber 5.9, Sugar 11, Protein 6.3
JAMAICAN COCONUT CORN BREAD
This recipe came from an estate sale purchased the family collection in Forney, TX. Posted for ZWT5.
Provided by TxGriffLover
Categories Quick Breads
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the overn to 375º.
- Put the corn meal in a mixing bowl with the brown sugar. Sift flour, ginger, salt and baking soda, then add to corn meal.
- Mix eggs, melted butter and buttermilk together and combine with the dry ingredients then add 2/3 of the coconut. Pour into a greased and floured square pan.
- Sprinkle the remaining coconut over the top and bake 25 minutes or until done.
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JAMAICAN COCO BREAD RECIPE - FOOD & WINE
From foodandwine.com
Author Brigid WashingtonTotal Time 2 hrs 5 mins
- Lightly grease a large bowl with melted coconut oil, and line a large rimmed baking sheet with parchment paper. Add coconut oil, coconut milk, sugar, and salt to a medium-size microwaveable bowl; microwave on HIGH until sugar is dissolved and oil is melted, about 1 minute. (Or heat mixture in a small saucepan over low heat for 1 minute.) Stir to combine. Stir in yeast and egg. Add flour to coconut milk mixture, and stir together to form a soft dough.
- Transfer dough to a lightly floured surface, and gently knead until dough is smooth and well combined, about 2 minutes. Resist the urge to add more flour—the softer the dough, the lighter and more tender the coco bread. Place dough in greased bowl; cover lightly with a clean kitchen towel. Let dough rise in a warm place (75F), until doubled in size, about 1 hour.
- Preheat oven to 350°F, placing rack in middle position. Punch down dough, and transfer to a lightly floured surface. Using a bread knife or bench scraper, cut dough in half; cut each half into 4 equal portions. Shape each portion into a ball, and roll each into a 6- to 7-inch oval about the size of your hand. Oval should be about 1/4-inch thick. Brush surface of each oval with melted coconut oil, and fold in half crosswise to form a semicircle. Brush tops with more melted coconut oil. Place folded dough 1 to 2 inches apart on prepared baking sheet; let rest at room temperature 15 minutes. Bake in preheated oven until light brown, about 17 minutes. Let cool 5 minutes before serving. Serve warm.
JAMAICAN COCONUT BREAD RECIPE | MYRECIPES
From myrecipes.com
Servings 12
- Combine first 7 ingredients in a large bowl. Process coconut and water in a food processor or blender until finely grated; add egg, and process. Stir coconut mixture and butter into flour mixture just until moistened. Pour into a lightly greased 9- x 5-inch loafpan lined with parchment paper. Bake at 350° for 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove bread from pan. Cool completely on wire rack.
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