 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
In Trinidad, this rustic coconut loaf with a biscuit-like texture is traditionally eaten with bul jol, which is also known as pick-up saltfish . The bread is quick and easy to make, and is great for breakfast with tropical jams such as guava, passion fruit, or mango. Coconut know-how: To open a coconut, pierce eyes with an ice pick and drain out liquid. Break coconut open with a hammer, and then pry out the meat and scrape off the brown skin. Chop or grate meat by hand or in a processor. Ingredients:
2 cups all purpose flour |
2 tablespoons sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/4 cup (1/2 stick) chilled margarine, cut into 1/2-inch cubes |
3/4 cup coarsely grated peeled fresh coconut (white part only) |
2/3 cup unsweetened coconut milk |
nonstick vegetable oil spray |
Directions:
1. Sift flour, sugar, baking powder, and salt into medium bowl. Add margarine; rub in with fingertips until coarse meal forms. Mix in grated coconut, then coconut milk. Stir mixture with fork until dough forms. Gather dough into ball; cover with kitchen towel. Let dough rest 30 minutes.
2. Preheat oven to 400°F. Spray baking sheet with nonstick spray. Shape dough into 7-inch-round. Place on prepared baking sheet. Bake until golden brown and tester inserted into center comes out clean, about 20 minutes. Cool 30 minutes. Serve coconut bake slightly warm.
3. *Available at most supermarkets and at Asian markets.
|
|