These mini coconut bakes or coconut buns are an adaptation of an existing recipe on the website. Coconut Bake with sausage is an ubiquitous breakfast item in Trinidad & Tobago. Despite being widely popular, it is seldom mentioned in Trini breakfast conversations. Fried sausage is another popular item that is typically made with hotdog franks or vienna sausages. For this recipe I used chicken salami that’s sautéed with onions and peppers in a ketchup and soy sauce mixture to create a quick and delicious filling for our mini coconut bakes.
Mini Coconut Bakes
4 cups all purpose flour
1 cup grated coconut
1 tbsp yeast
1 tsp sugar
2 tsp salt
2 tbsp vegetable shortening
1 1/4 cup coconut milk
1/4 tsp grated nutmeg
2 tbsp unsalted butter or oil
Add dry ingredients to a bowl then combine well
Add vegetable shortening and coconut milk then mix until a ball of dough is formed
Transfer dough to a work surface and knead until a smooth ball is formed (8 mins)
Cover dough with a damp towel and allow to proof for 1 hour
Divide dough into 8-10 equal portions then form them into tight balls using the method demonstrated in the recipe video
Place on a baking tray with equal spacing between dough balls then cover and allow to proof for 30 minutes
Bake in a preheated oven at 350 degrees for 15 to 20 minutes or until golden brown
Brush bakes with butter or oil as soon as they come out of the oven
Allow to cool for at least 5 minutes before enjoying
2 cups chopped salami
1 onion sliced
1 sweet pepper sliced
2 pimentos sliced
1 tbsp chili flakes or cayenne pepper
1 tbsp soy sauce
1/4 cup ketchup
1/4 cup water for deglazing
2 tbsp oil for frying
Add oil to a hot pan then add salami and fry for one minute.
Add onion, sweet pepper and pimentos then fry for one minute.
Add ketchup, soy sauce and pepper flakes then sauté for 3 minutes.
Deglaze pan with water and cook until the sauce has thickened. (Approx 45 seconds)