Although I would consider myself a huge fan of breads and baked items, I don’t eat them or make them quite often. While the average Trinibagonian would find themselves having a sandwich or bake or sada for breakfast, I’m quite content eating a bowl of oats. #strenk
However, coconut bake is one of those things that I enjoy making and eating. As a matter of fact, bread on the whole… I enjoy the process of making bread, kneading dough. Being a typical man who has a problem following the rules, I always find myself winging it when it comes to making bread and bake and as such, they always come out different every single time.
This is not one of those recipes for people who don’t like to put their hand in flour. If you don’t like kneading dough, don’t make bread. The bread senses your negative energy and will refuse to do your bidding.
Coconut Bake
Ingredients
- 4 Cups Flour
- 2 Tbsp Dry Instant Yeast
- 1 Cup Grated Coconut
- ½ Cup Coconut Oil
- 1 Tsp Salt
- 1 Tbsp Sugar
- 1 Cup Coconut Milk
- ¼ Tsp Freshly Grated Nutmeg
Instructions
- Combine your dry ingredients.
- Add your coconut oil, mine was solid so I melted it a bit in the microwave till it was the consistency of room temperature butter
- Add two cups of coconut milk and work the dough until it forms into a ball. If your mixture is too sticky add a bit more flour as you bring it together
- Transfer dough unto a floured surface and knead for 10 minutes
- Cover with a damp kitchen towel and leave to rise for 45 minutes
- After 45 minutes punch the air out of the dough and knead again for 2 minutes
- Form your dough into whatever shape you want, round, rectangular etc
- Cover with a damp kitchen towel and leave to rise for 30 minutes
- Preheat oven at 350 degrees
- Bake for 30 minutes or until golden brown
- Enjoy
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