Triple threat coconut bread made with coconut flakes, coconut oil, and coconut milk.
Breads are my weakness. I am going to say I eat some sort of bread at least 4-5 times a week- really not ideal…. there are some things I just got have. For the most part, one of the bread days has to be extra special- bread mix with coconut, pineapple or buttery rolls.
This coconut bake can be placed in both categories- because it is somewhat healthy made with wholesome coconut and coconut oil (here I used coconut flakes)and is completely vegan yet so indulgent.
If this is a déjà vu recipe, you are certainly right. I have made this before with baking powder in my early blogging days. Now this one is made with yeast- fear not! There isn’t a whole lot of kneading happening here -3-5 minutes.
Bakes are traditional Caribbean bread that are served with a variety of meals especially salt fish or coleslaw. It is also great for breakfast serve with butter and jam. It is not suppose to be leaven- rise. However, most recipes use either yeast or baking powder to make it light. In this recipe, I used the latter. You may use baking powder with good results.
If you want to use grated coconut you can look here for the coconut bake made with freshly grated coconut. Be sure to grind the coconut flakes in a coffee grinder to achieve a fine texture . If you want a deeper brownish color, then bake at 375 degrees.
Watch How To Make It
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Coconut Bake
Ingredients
- 1 packet yeast or 21/4 teaspoon
- 1 cup coconut milk
- 1//4 cup coconut oil or melted unsalted butter
- 1 teaspoon salt
- 2 tablespoon brown sugar
- 2 tablespoon granulated sugar
- 3 cups all purpose flour or replace parts of the flour with wheat flour.
- ½ -¾ cup grated coconut or coconut flakes
- 1 teaspoon grated nutmeg optional
Instructions
- Hit hard the middle of a coconut with a blunt side of a cleaver or hammer, just enough to crack it. Rotate the coconut, continuing to hit it at the center just enough to crack it. Rotate the coconut, continuing to hit it at the center with the hammer or cleaver. It will split in two eventually at the center or wrap coconut
- Place it in the oven for about 10 minutes at 375 degrees F to facilitate removal of the flesh from the shell. Let it cool. Use a spoon to remove the coconut from the shell.
- Cut the coconut into little pieces and place in food processor, pulse several times until fine in texture. Set aside
- Warm coconut milk in a microwave until Luke warm, add yeast. Let it rest for about a minute, and then add sugar, salt, and coconut oil.
- Mix, for about a minute. Finally add in wheat flour, white flour, and coconut.
- Mix with your hands until dough clumps together and it soft
- Place on lightly floured surface and knead for about 3-5 minutes. Set aside and let it sit covered for about 20 minutes.
- Divide the dough into 4; roll out dough with a rolling pin into a circle about 1-2 inches thick.
- Decorate the dough by pricking it with a fork. Let it rest for about 10.
- Place dough on a lightly greased baking sheet. Bake at 375° for 20-25 minutes or until lightly brown. Remove and let it cool for 5 minutes.
- Best serve warm
Nutrition Information:
Linda says
Just tried this recipe with the melted butter instead of coconut oil. It was awesome. Thank you for sharing this simple yet tasty coconut bake recipe. My daughter and I just loved it. I will definitely try out your other recipes
imma africanbites says
Glad it turned out great for you, Linda! Can’t wait for you to try some of my recipes!
DeeJay says
I tried making this bake omitting the coconut oil and coconut. I might have omitted parts of the process so my bake didnt look as attractive as yours. However, the taste was off the charts! Gosh! that NUTMEG did wonders! I LOVE IT.
I was forced to come back to your site and realised you have quite a number of recipes including African…I’ll peruse and see what I can experiment
imma africanbites says
Can’t wait to hear your thoughts on some of my other recipes, Deejay!
Prosperity says
I just took these out of the oven. I am on a baking spree today. I prefer this recipe than the other one ( which I baked two days ago but hubby and son ate them) surprised with my son who is extremely picky. However, I like how the exterior is hard and inside soft but these here all coconut..I loooveee coconut. I like how its soft and spongy feeling…-Yum! Yum! Yum!
Back in the Caribbean we refer to these as Doughboy or Johnny cake…;)
Have a Merry Christmas!!1
ImmaculateBites says
Thanks My friend! Have a VERY Merry Christmas too!
Christiana says
Wonderful recipe it’s a best one. I made both with and without wheat, even took some beautiful pics of it. Thanks much..
ImmaculateBites says
Oh WOW! Thank you so much!!!
Theresa says
Thank you very much for this coconut bake recipe I did it and it was so simple and the most delicious bake I ever tasted.. and I have tasted many from the bakeries..but they don’t compare you are the best..thank you again for this winner..
ImmaculateBites says
Awesome !! Nothing beats the smell of homemade. Thank you so much Theresa.
Gayatri says
Love this recipe! It’s soft and flavourful. Makes me feel like I’m at home in Trinidad.
ImmaculateBites says
Awesome! Glad it was a success. Thanks for taking the time to let me know.
Judy says
OMG!!! I tried this recipe this morning and I am in love with it. Thanks for sharing 🙂
ImmaculateBites says
Fantastic! Glad to hear it turned out well for you.
Becca says
Hi Imma, thanks for sharing this recipe and your insights! Can I make the dough and freeze it for baking at a later time? I’m curious if you’ve tried this and what the results were.
ImmaculateBites says
Hi Becca! I have. Here’s what works for me .
1. Follow all the steps . After shaping dough , place each piece on a tray , make sure they are not touching each other. Freeze . After it’s frozen . You can store in a freezer bag. When ready to make
2. Remove dough from the freezer the night before baking- place on a baking tray in the fridge- separate from each other(to frequent sticking ) let it defrost overnight.
3. About an hour or so before baking – Bring to room temperature outside of the fridge – it needs to be at room temperature before you bake.
4. Proceed with baking
Happy Cooking!!!!
Ify says
Is wat u call coconut milk, the water inside the hard coconut we break? Thank you. It looks very yummy, will give it a go this holiday.
ImmaculateBites says
Hi Ify! Coconut milk is the milk from grated coconut. Like this one here http://africanbites.com/?p=3056. Please let me know how it works for you.
Jehancancook says
Yas!! One of my favorites, you did a great job!
ImmaculateBites says
Aww, thanks Jehan
Nagi@RecipeTin Eats says
I would not have thought that yeast was strong enough to make a dough with coconut milk in it rise. The flavour of this must be amazing! I don’t bake with yeast much, but this is going on my list of things to try! Coconut bread is just the BEST!
Patty says
Coconut bake never looked this good to me . One of my favorite bread- yours is more on the sweet side. Will definitely try this one**
Odette says
Can I use the coconut milk from the store instead of the fresh coconut?
ImmaculateBites says
yes you can.
Odette says
Thanks for this recipe It is really good.
ImmaculateBites says
Glad you liked it odette
Charlene @ That Girl Cooks Healthy says
Those coconut bakes look SOOO mouthwatering Imma. I hope with some more practice I can replicate your fine photography work. You are my food photography inspiration.
ImmaculateBites says
Aww, thanks Charlene.You definitely can do better. Trust me, with practice you will get there. I am heading over to your site right now.