Coconut Bakes 2 Ways

Photo by Rosemary Parkinson
summer/fall 2012
- 2 cups flour
- 3/4 teaspoon salt
- 2 teaspoons baking powder
- 1 ounce margarine or butter, cut in cubes
- 3/4 cup grated coconut or coconut flakes
- 2 tablespoons sugar
- 2/3 cup water (or coconut milk for richer product)
Direction
- Sift flour, salt and baking powder into a bowl.
- Rub in the margarine or butter then stir in the sugar and coconut.
- Add water and make into a firm dough.
- Turn the dough onto a floured board. Knead lightly and shape into a ball. Cover and leave for 15- 20 minutes.
- Press into the centre and, using a rolling pin, roll into a circular shape about 3/4-inch thick. Stick a fork into the dough to make perforations.
- Heat oven to 350 degrees F.
- Place dough on a flat, greased baking sheet and bake until golden brown — 20-30 minutes.
- Remove from oven.
- Cut into wedges 2-3 inches to serve.
- Rosemary Parkinson
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Coconut Bakes
- 1 pound flour*
- 1 1/4 cups coconut milk
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon butter or margarine
Direction
- Sift together all dry ingredients. Add fat and mix lightly.
- Gradually pour in the coconut milk and knead lightly to form a firm, smooth dough. Set aside for 15 minutes, then cut into 6 pieces.
- Roll each piece into a ball and set aside for another 15 minutes.
- Flatten each piece with your fingertips to about 1/2 inch. Place on a baking tray and bake at 350 degrees F for about 20 minutes.
* Substitute self-raising flour which already has the baking powder, salt and margarine. Therefore, do not add those ingredients.
***
-By Rosemary Parkinson
We Want Your Snaps Cooking, Eating, Enjoying Caribbean. Email: caribbeanfoodguide@gmail.com