Trinidad Coconut Sweet Bread

May 26, 2015
This is a classic recipe for Trinidad coconut sweet bread. A sweet bread filled with raisins, dried fruits, and spices. Perfect to be eaten alone or paired with your favorite spread. This coconut-based bread would leave you rushing for another slice.

 
A loaf of Coconut sweet bread with a few slices, and a spoon of mixed peel



My mom's favorite thing to make is sweet bread. Whenever she is in town I always make sure she mixes up a batch.

This is a popular Caribbean sweet treat. It is another food item that could probably be called "Caribbean sweet bread" instead of being pinned down to a specific country. The methods may just vary from one to the other.

This "bread" not only has coconut but also a mix of raisins, mixed peel, and spices

It's a sweetened bread (not sweet like condensed milk sweet) but definitely can be considered a dessert as well as a bread.

I love eating my sweet bread alone. But it is not weird to see someone use it to replace their regular bread like hard dough and make a tasty sandwich out of it. I avidly remember as a child seeing my mom eating it with avocado slices. If I do use it as bread, cheese is my best option.

Coconut bread is a very popular bread, especially around Christmas time. Along with black cake, or ponce de creme and pastelles.
 

Ingredients for sweet bread


I always say this recipe uses staple pantry items, but not everyone stores mixed peel as I do. But for the most part, this uses some of the basics that you can find

  • All-purpose flour
  • Baking powder
  • Sugar - granulated sugar or brown sugar can be used.
  • Unsalted butter
  • Raisins
  • Cherries
  • Mixed peel - sometimes also called tutti fruit or citrus peel
  • Cinnamon
  • Nutmeg
  • Coconut essence (or mixed essence)
  • Water
  • Fresh coconut - or also referred to as "dry coconut". It's the mature coconut where the water has started to diminish

Equipment (Links are affiliate links)
Blender
Large mixing bowl
Loafpans

Dry coconut or packaged coconut


What is a good substitute for dry coconut in sweet bread

I know sometimes in some areas finding fresh dry coconut is not always easy. You can definitely make sweet bread without having a dry coconut.

I have at numerous times been unable to get a dry coconut. If you don't happen to have dry coconut around, you can substitute using the shredded coconut flakes.

Check out my other, just as delicious sweet bread recipe that uses desiccated packaged coconut

 
A bowl of mixed sweet bread before it is baked


How to make Trinidad Coconut sweet bread


Mixing this is easy peasy you know. There's no dry yeast to worry about and that failing. This sweet bread recipe is a mix and dump kind of thing.

It's important to get your coconut out of the shell and rid of any debris. Chop it up into pieces, add to blender then add water and blend for a couple of minutes. It's almost like making coconut milk. You do not want it to be watery. Once done dump that out into a large mixing bowl.

Separately, combine your dry ingredients: flour, butter, sugar, baking powder, and add the flour mixture to the coconut mixture and combine.

Then mix in your cinnamon, nutmeg, raisins, essence, and mixed fruit.

Make sure you get everything combined but not too overworked.

Grease two loaf pans and evenly distribute the mixture into the baking pans.

And just bake till golden brown. For about 45 minutes

The aroma of bread baking is always amazing, And sweet bread is no different. The spices and the raisins and the coconut. Heaven.

It always takes me back to Christmas time in TnT. Invokes memories of the smell emanating while the cleaning and decorating are taking place.

Now don't forget to add that glaze.

That is definitely a finisher for this bread. Just before baking is completed, we add a simple glaze to the top of the sweet bread.

The color when you take it out is Ah mazing.

 
A whole baked loaf of sweet bread on a wooden board


Tips and Tricks


My mom reminded me of some tricks or good practices to be used when making sweet bread or baking in general.

* The temperature of ingredients: Make sure that everything is at room temperature, especially the butter

* Separation of ingredients: Mix your dry ingredients separately, then your "wet" ingredients separately. Then combine them.

* Pick a good coconut: We call a mature coconut a "dry" coconut because at that stage it has already lost most of the water that the younger coconut has. Always give the coconut a shake. You need to hear water in there. A good amount will do. Normally if there is no water the coconut is NOT good. As a coconut gets older the water lessens and it gets more "meat". When there is no water in a dry coconut, it has passed the usable stage.

Avoid any cracked shells when inspecting. Cracks can lead to the development of fungus and/or mold. No good.

Now to verify when it has been cracked open. I use a hammer. It's easy. Remember that there is water in there and it will run out. I don't drink the water from these coconuts. Rumor has it this "hurts your belly". Once opened make sure there is no smell from the water. Well, it needs to smell fresh, kind of sweet. If it's musty, then it's a no-go.

Also, make sure there is no discoloration of the flesh and check for mold on the pieces.

* Blender or food processor: Now you can easily use a blender or a food processor to do the same thing. And there are fewer chances of a grating piece of your finger off holding a little piece of coconut.

Please note that using a blender gives you a different consistency to the coconut than you would get using a food processor to blend coconut.

With a blender, you have to add some water to get it going. Whereas using a food processor you get a dry blend, kind of like with the packaged coconut. You will need to add liquid to the mixture later to get it to a good consistency as a soft dough.

Either way works and gives you the same results.

 
Slices of freshly baked Trinidad coconut sweet bread


Storage/Reheating


A lot of people like to store sweet bread in the fridge. I give it a few days (up to five) on my counter. I wrap it in foil or in some plastic wrap, to keep out any moisture and air.

Then if there are leftovers still, I put them in a Ziploc and throw them in the fridge.

This can also be frozen. Wrap securely with plastic wrap then with foil and optional put into Ziploc bag. And put the freeze. You can also slice it prior to wrapping.

Takedown a slice, or a loaf and bring it to room temperature then you can either eat it like that or pop it in your toaster for a little warmth.

How to serve sweet bread


I LOVE eating this fresh out of the oven. The outside is nice and crunchy and the inside is so so soft and moist.

Let's add some cheese to the equation and I'm in heaven. Feel free to experiment with different toppings (such as jams, jellies, peanut butter even salted ham) and let me know how you like them.

Or pair a couple of slices with a glass of mauby to make up an afternoon snack

This bread is great for breakfast, lunch, and as a snack.

And you won't regret it!!

Make sure to check out some other Caribbean breads



Trinidad Coconut Sweet Bread, Caribbean coconut bread,
Snacks, Dessert
Caribbean
Yield: 2 Loaves
Author: Renz @ HomeMadeZagat
Trinidad Coconut Sweet Bread

Trinidad Coconut Sweet Bread

A sweet bread made with grated, coconut, raisins, cherries, currants and dried fruits, often flavored with spices like nutmeg, cinnamon
Prep time: 25 MinCook time: 45 MinTotal time: 1 H & 10 M

Ingredients

To Blend Coconut
For Sweet Bread
For Glaze

Instructions

To Blend Coconut
  1. Remove coconut meat from the shell.
  2. Chip up meat into smaller pieces for blending.
  3. Add chopped coconut to water and blend till fine
  4. Empty mixture into a large bowl
Make Glaze
  1. Mix sugar and water together till sugar dissolves
  2. Set aside
For Sweet Bread
  1. Heat oven to 350 degrees
  2. Add flour, baking powder, butter, and sugar to coconut husk and mix
  3. Add raisins, mixed peel, cinnamon, nutmeg, and essence.
  4. Mix till combined
  5. Pour mixture into 2 greased loaf pans
  6. Place in preheated oven and bake until golden. (about 45 minutes)
  7. Mix sugar and water together till sugar dissolves
  8. Brush baked bread with glaze
Did you make this recipe?
Tag @HomeMadeZagat on instagram and hashtag it #HMZEats

Renz HomeMadeZagat
Renz HomeMadeZagat

Hi guys, I’m Renz. I am the chief cook and bottle washer here at HomeMadeZagat. I am here sharing Caribbean recipes that I grew up eating and new ones I’ve fallen in love with over the years. I just want to showcase the amazing diversity of Caribbean food and that everyone can recreate these dishes.

Comments

  1. This is a wonderful bread I made this over the weekend and it certainly is the perfect treat here in Florida and so tropical. Love you recipes, I have made quite a few now and they never disappoint! Bravo to you! Hope you are doing well and your baby. God bless Claudia Lamascolo

    ReplyDelete

Post a Comment