Coconut sweetbread has played an important role in lives of everyone’s childhood here in the Caribbean. We all have memories of grating our fingers every weekend as we laboured in anticipation of our favourite snack. If you didn’t eat the majority of the coconut while grating it, the reward was a warm slice of heaven.
In modern times, things have been made a bit more convenient, you can buy frozen grated coconut at the supermarket, or coconut milk powder. Some people say that the freshly grated coconut always tastes better. That might be true or it could just be a matter of personal preference since in most cases it was the children of the house who were responsible for grating the coconut.
Coconut sweetbread recipe
4 1⁄2 cups flour
4 1⁄2 teaspoons baking powder
1/2 teaspoon salt
2 1⁄4 cups sugar
1 cup raisins
1 cup golden raisins
1 coconut, grated
2 teaspoons vanilla essence
1⁄2 lb butter (melted)
Mix and sift flour, baking powder and salt. Add sugar and fruit; and evenly, if time permits, soak the raisins the night before.
Add coconut. If in your area, whole dried coconuts are not available, or you just don’t want to grate a coconut, feel free to use pre-grated frozen coconut or coconut milk liquid or powder. These should be available at your local grocer.
Now combine milk, essence and cooled melted butter.
Mix well and make a well in the flour mixture.
Pour mixture into the well and stir with a spoon.
Batter will be heavy and mixture will be fairly stiff.
DO NOT KNEAD dough for this will make your sweetbread tough and chewy.
Mix entirely by spoon.
Pour into 2 greased 9″ bread pans.
Bake at 350 degrees or high for 45-60 minutes or until an inserted tooth pick comes out clean.
OPTIONAL: When done, sprinkle with granulated sugar and return to the oven for 2-3 minutes.
April 2017 www.sweettntmagazine.com
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