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
Estimated preparation time: 2 hours
Estimated cook time: 40 minutes
Yield: 2 loaves 9×5-inch
4 cups flour
1 dried coconut (3 cups grated coconut)/2 cups coconut milk
1 cup raisins
1 cup mixed fruits
4 teaspoons baking powder
½ teaspoon salt
1 cup sugar
1 teaspoon nutmeg
1 teaspoon vanilla essence
1 cup evaporated milk
1 cup butter
Grate coconut, cream the butter and, if possible, soak raisins the night before.
Add flour, baking powder, sugar and salt to mixing bowl.
Mix in grated coconut or coconut milk.
Add evaporated milk, nutmeg, essence and melted butter.
Stir with a spoon until batter is fairly stiff.
Pour batter into 2 greased baking pans.
Bake at 350 degrees F or high for 45-60 minutes or until an inserted tooth pick comes out clean.
Brush the top with melted butter, sprinkle with granulated sugar and return to the oven for 2-3 minutes.
Serve Sweet Bread with butter, cheese or by itself.
April 2017 www.sweettntmagazine.com
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