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

  1. Sift flour, salt and baking powder into a bowl.
  2. Rub in the margarine or butter then stir in the sugar and coconut.
  3. Add water and make into a firm dough.
  4. Turn the dough onto a floured board. Knead lightly and shape into a ball. Cover and leave for 15- 20 minutes.
  5. 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.
  6. Heat oven to 350 degrees F.
  7. Place dough on a flat, greased baking sheet and bake until golden brown — 20-30 minutes.
  8. Remove from oven.
  9. 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

  1. Sift together all dry ingredients. Add fat and mix lightly.
  2. 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.
  3. Roll each piece into a ball and set aside for another 15 minutes.
  4. 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.

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-By Rosemary Parkinson

We Want Your Snaps Cooking, Eating, Enjoying Caribbean. Email: caribbeanfoodguide@gmail.com