Best Coconut Fry Bread Aka Coconut Bake In Trinidad And Tobago Recipes

COCONUT BREAD (TRINIDAD AND TOBAGO)

Steps:

• Preheat oven to 350°F.
• Butter and flour a 9x5x3-inch loaf pan, knocking out excess flour.
• Spread 3 cups coconut in a large shallow baking pan (at least 1-inch deep) and toast in middle of oven, stirring occasionally, until evenly golden brown, 20 to 25 minutes. (Watch flakes carefully; edges burn quickly.).
• Remove from oven and cool completely in pan on a rack, about 15 minutes. Leave oven on.
• In a food processor, grind toasted coconut to a coarse meal (about 40 seconds). You will have about 1 1/4 cups.
• In a mixing bowl stir together self-rising flour, ground coconut and remaining cup of un-toasted coconut.
• In another mixing bowl cream together the butter and sugar at medium speed until pale and creamy (1-2 minutes).
• Add eggs one at a time, beating well after each addition.
• Whisk the water into the flour mixture, then add egg mixture, whisking just until well blended.
• Pour batter into loaf pan, smoothing top with a spatula, and bake in the middle of the oven until a wooden skewer inserted in the center comes out clean and top is evenly brown (1 hour - 1 hour and 10 minutes.)
• Cool bread to warm in the pan on a rack for 10-15 minutes. then turn out of pan and set right side up on rack to cool completely, about 2 hours.
• Cut into 1-inch thick slices.

FRY BREAD WITH CORNMEAL AND COCONUT OIL

Steps:

• In a large pot, bring 2 cups water to a boil over medium-high. While whisking, add cornmeal to boiling water. Continue whisking slowly until smooth. Reduce heat to medium, add 1 1/2 cups cold water and cook, stirring continuously to prevent lumps, until thick, about 6 minutes. It should be the consistency of oatmeal. Remove from heat and let cool in pot.
• Add yeast, sugar and salt to the cooled cornmeal, along with 1 to 2 tablespoons of water to moisten the mixture. Gradually add flour, stirring with a metal whisk or potato masher to get rid of as many lumps as you can. Sprinkle with water as needed to keep dough moist but thick. Cover with a damp cloth and let rise for 3 hours.
• Once dough has risen, it should be springy and sticky. Heat 1 inch of coconut oil in a cast-iron skillet to about 350 degrees. Test the heat by dropping a small portion of dough into the oil. It should gently sizzle but not splatter. Use two large, oiled spoons to make golf-ball-size portions: Scoop the dough with one spoon and push the dough off into the hot oil with the other. Re-oil the spoons using the oil in the skillet as needed to make new balls of dough. Work in batches, leaving room in the skillet, as the balls will expand in the hot oil.
• Fry until bottoms are cooked to your desired color (light gold, golden or dark brown), about 3 minutes for golden. Using tongs, flip balls over to cook the other side to the same color, 1 to 3 minutes. Gently lift out of the oil, shaking off excess oil, and transfer to paper towel-lined plates to drain. Eat while hot.