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“This coconut loaf is traditionally served as breakfast with Caribbean Buljol. It is a quick and easy bread, that goes well with tropical jams like guava, passion fruit, or mango. The recipe calls for fresh coconut, but frozen could easily be substituted. "To open a coconut, pierce the eyes with an ice pick, pour out the liquid. Break coconut open with a hammer and pry out meat then scrape off the brown skin. Chop or grate meat with your hand or in a processor." From recipeisland.com for ZWT9”
READY IN:
1hr 15mins
SERVES:
8
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. Stir together flour, baking powder, sugar, and salt in a medium sized bowl. Cut in the butter until you have a coarse, mealy texture.
  2. Add the grated coconut and coconut milk and stir until a soft dough forms.
  3. Gather into a ball, cover, and let rest for 30 minutes.
  4. Preheat the oven to 400*F Shape dough into 7 inch round, and place on greased baking sheet.
  5. Bake until golden, about 20 minutes. Cool about 30 minutes and serve while still slightly warm.

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