JAMAICAN COCONUT CORNBREAD
Cornmeal adds texture and flavor to this bread, as well as being as high in antioxidants as spinach. Using coconut milk makes this bread tender and luscious without adding oil. Vegans can substitute a couple tablespoons of coconut milk for the egg.
Provided by kelly in TO
Categories Quick Breads
Time 25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 300 degrees, oil a 9 by 9 square baking pan and set aside. Spread the coconut on a rimmed baking sheet and bake for 3-5 minutes, then stir, bake for another 3-5 minutes if needed until coconut turns a golden brown. Transfer to a bowl to cool. Raise the temperature of the oven to 400 degrees.
- In a large bowl, stir together the coconut, cornmeal, pastry flour, baking powder, salt, and brown sugar. Break u pany clumps of brown sugar with your fingers. In a small bowl, whisk the coconut milk and egg. Stir the wet mixture into the dry mixture and transfer to the prepared baking pan, smoothing the top of the batter.Bake for 15-20 minutes or until a toothpick inserted in the cener of the loaf comes out clean. Cool on a rack.
Nutrition Facts : Calories 318.8, Fat 18.1, SaturatedFat 15.1, Cholesterol 26.4, Sodium 330.7, Carbohydrate 36.9, Fiber 5.9, Sugar 11, Protein 6.3
COCONUT BUN/BREAD
yummy.. for coconut lover. i loved the coconut filling i can eat it by itself without the bread yumm. my husband loves this.. i recommend to use electric mixer because this is super sticky but worth it if u try my dough recipe. u can use your own dough recipe.
Provided by smilingface2008
Categories Yeast Breads
Time 2h30m
Yield 12 buns, 12 serving(s)
Number Of Ingredients 15
Steps:
- mix yeast with the 1/4 cup warm water with 1 tsp sugar let stand for 5 minutes till foamy.(yeast mixture).
- in another bowl mix milk and and melted butter. (butter/milk mixture).
- slowly pour half of the milk/butter mixture to the yeast mixture continue beating. add the flour ,alternate with milk/butter mixture. set aside (1/2 cup flour for shaping the dough).
- then add 4 tbs sugar beat for 1 minute then last the salt.
- beat till smooth 2 to 3 minutes.
- put on oil bowl and cover with cloth. let rise for 1 hour till double bulk.
- after 1 hour punch down the dough shape into balls( this dough is very sticky u can use now the 1/2 cup flour for shaping) and filled with coconut filling. i use 2 tbs spoon.
- let rise for another 30 minutes to 40 minutes till double bulk.
- bake for F350 for 30 minutes before baking brush with egg wash (egg wash 1 egg+tbs water or milk+butter).
- COCONUT FILLING.
- boil water and sugar in a saucepan.
- add the flour until dissolve.
- add the coconut flakes cook until little dry( not too dry ok).
- then add margarine or butter.
Nutrition Facts : Calories 260, Fat 10.5, SaturatedFat 7.5, Cholesterol 31.8, Sodium 147.9, Carbohydrate 37.2, Fiber 2.1, Sugar 11.1, Protein 4.9
SOUR CREAM COCONUT QUICK BREAD
Make and share this Sour Cream Coconut Quick Bread recipe from Food.com.
Provided by Marie
Categories Quick Breads
Time 1h5m
Yield 1 loaf bread
Number Of Ingredients 9
Steps:
- Cream together butter and sugar.
- Beat in eggs and coconut extract.
- Mix in sour cream, then add coconut and mix well.
- Stir flour, baking powder and baking soda together and add to batter and mix well.
- Place batter into greased loaf pan and bake at 350° for 45 to 50 minutes or until done.
Nutrition Facts : Calories 3669.3, Fat 204.4, SaturatedFat 137, Cholesterol 735.6, Sodium 2796.9, Carbohydrate 419.6, Fiber 20.6, Sugar 215, Protein 50
COCONUT BREAD II
I got this recipe from my mother-in-law. Even people who don't like coconut love this sweet, yummy bread.
Provided by JEMR2
Categories Bread Quick Bread Recipes
Time 55m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x5 inch loaf pan.
- In a large bowl, beat together sugar and vegetable oil. Beat in eggs and coconut extract. In a separate bowl, sift together flour, salt, baking powder and baking soda. Stir flour mixture into egg mixture alternately with buttermilk and coconut.
- Bake in preheated oven for 45 minutes, until a toothpick inserted into center of the loaf comes out clean.
Nutrition Facts : Calories 488.2 calories, Carbohydrate 60.2 g, Cholesterol 62.8 mg, Fat 25.3 g, Fiber 2.1 g, Protein 6.5 g, SaturatedFat 8 g, Sodium 212.6 mg, Sugar 35.1 g
COCONUT BREAD WITH SWEET PINEAPPLE BUTTER
This is a really yummy bread. In my opinion, this bread is best served warm with the pineapple butter. Yum! You can half the amount of butter, if you don't think you'll be using that much. Recipe courtesy of Tyler Florence. Note: I like to toast the coconut before I begin this recipe so I don't have to wait around for it. Directions for this can be found at the end. **Also, coconut milk sometimes separates in the can, if this happens then just empty out the can into a bowl and whisk it to combine well. :)
Provided by LifeIsGood
Categories Quick Breads
Time 1h35m
Yield 8-12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F. Grease the bottom and sides of a 9 x 5 inch loaf pan with butter.
- In a large bowl, mix the flour with the baking powder, salt and cinnamon. In another bowl, whisk together the melted butter, brown sugar, eggs, vanilla and the lemon zest. Pour in the coconut milk and whisk it all together.
- Pour the wet ingredients into the dry ingredients and fold everything together until you have a smooth batter. Gently fold in the shredded coconut until everything is evenly distributed.
- Pour into the prepared loaf pan and put on top of a cookie sheet. Bake for 1 hour to 1 hour and 15 minutes, or until a wooden toothpick comes out clean when inserted into the center of the bread. Make sure to rotate the bread a few times while cooking to ensure even cooking and browning.
- Cool the bread in the pan for 20 minutes. When cool enough, release from pan and let completely cool before slicing.
- Toast the slices of coconut bread, dust with confectioners sugar and serve with the pineapple butter!
- Pineapple Butter:.
- Press all of the liquid out of the crushed pineapple. (If there is too much juice, the fruit will separated from the butter.) I like to use a food processor to mix up the pineapple and butter but you can also mash them together in a bowl - just make sure your butter is very soft. Place the butter into a serving bowl.
- *Note: to toast the cocount, Preheat oven to 350 degrees F. Spread the coconut on a cookie sheet and bake for about 15 minutes, stirring occasionally and checking to make sure it's not getting too well done.
COCONUT BREAD
Taken from Wholefoodsmarket .com and posted for ZWT. "This Honduran staple, known as "pan de coco," is like a plump dinner roll. It's delicious served alongside a meal of rice, beans and fried plantains. Or enjoy a roll simply with a cup of coffee in the morning or afternoon. This recipe was inspired by Euceria Bernandez, a baker and Whole Planet Foundation microcredit client." 'Rest' times for the bread are NOT included in prep/cook time.
Provided by alligirl
Categories Yeast Breads
Time 40m
Yield 8 rolls, 8 serving(s)
Number Of Ingredients 8
Steps:
- Put coconut, sugar, yeast and water into a small non-reactive bowl and stir briefly.
- Set aside until mixture is swollen and bubbly, about 15 minutes.
- Mix flour and salt together in a large bowl.
- Add yeast mixture, coconut milk and butter; using your hands or a wooden spoon, stir until well combined.
- Turn dough out onto a well-floured surface and knead, dusting with more flour as necessary, until soft and elastic, 5 to 6 minutes.
- Form dough into a ball, dust generously all over with flour and transfer to a clean large bowl.
- Cover bowl with a kitchen towel and set aside in a warm spot to let rise until doubled in size, about 1 1/2 hours.
- Divide dough into 8 pieces and roll each into a ball.
- Arrange balls of dough on a large greased baking sheet, spacing them 3 to 4 inches apart.
- Set aside in a warm spot, uncovered, to let rise until doubled in size again, about 45 minutes.
- Preheat oven to 350°F
- Bake bread until deep golden brown and cooked through, 20 to 25 minutes. Serve warm or set aside to let cool to room temperature.
Nutrition Facts : Calories 419.6, Fat 14.4, SaturatedFat 11.6, Cholesterol 11.4, Sodium 273.4, Carbohydrate 66.2, Fiber 2.7, Sugar 22.7, Protein 6.8
COCONUT BREAD
I've received many requests for this recipe. It's easy to make and just a little different from other quick breads I've tried.
Provided by Taste of Home
Time 1h10m
Yield 2 loaves.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the sugar, oil, eggs and extract. Combine the flour, baking powder, baking soda and salt; add to sugar mixture alternately with buttermilk, stirring just until moistened. Fold in coconut and walnuts. , Pour into two greased 8x4-in. loaf pans. Bake at 325° for 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes in pans before removing from pans to wire racks to cool completely.
Nutrition Facts :
COCONUT BANANA CORNBREAD
You know that great cornbread in Jamaican restaurants? This is pretty much it. With Jamaican rice and peas or coconut shrimp or fish salad, this is very exotic, and is another good way to use up overripe bananas. The recipe is from Caribbean Cooking by John DeMers (HP Books, 1997)
Provided by fluffernutter
Categories Quick Breads
Time 35m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Combine cornmeal, flour, sugar, bakling powder, allspice and salt in a medium bow and mix well; combine the wet ingredients in another bowl.
- Mix the dry ingredients and the wet ingredients in just a few swift, confident strokes so you don't overmix; stir in coconut.
- Pour the mixture into a greased 8-inch square or 9-inch round pan and bake at 375 degrees for 25 minutes or until a cake tester inserted in the center comes out clean.
- Cut into 2-inch squares.
COCONUT BREAD
Categories Bread Cake Mixer Breakfast Brunch Dessert Bake Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 loaf (or 8 servings)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F. Butter and flour a 9- by 5- by 3-inch loaf pan, knocking out excess flour.
- Toast and grind coconut:
- Spread 3 cups coconut in a large shallow baking pan (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.) Cool completely in pan on a rack, about 15 minutes, then grind in a food processor to a coarse meal, about 40 seconds (you will have about 1 1/4 cups). Leave oven on.
- Make batter:
- Stir together self-rising flour, ground coconut, and remaining cup (untoasted) coconut in a large bowl. Beat together butter and sugar in another bowl with an electric mixer at medium speed until pale and creamy, 1 to 2 minutes. Add eggs 1 at a time, beating well after each addition. Whisk 1 cup water into flour mixture, then add egg mixture, whisking just until well blended.
- Bake bread:
- Pour batter into loaf pan, smoothing top with a spatula, and bake in middle of oven until a wooden skewer inserted in center comes out clean and top is evenly brown, 1 hour to 1 hour and 10 minutes. Cool bread to warm in pan on a rack, 10 to 15 minutes, then turn out of pan and set right side up on rack to cool completely, about 2 hours more. Cut into 1-inch-thick slices.
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