Baking · serves 2

Caribbean Coconut Bread

Banana and coconut milk in the dough. Sweet enough for breakfast, plain enough for butter.

120 min Some work Vegetarian

Ingredients

  • 100ml lukewarm water
  • 4g dried yeast
  • 1 tbsp maple syrup
  • 1 ripe banana, mashed
  • 200ml coconut milk
  • 400g strong white bread flour
  • 100g desiccated coconut
  • A pinch of sea salt

Method

  1. Bloom the yeast with the maple syrup in the warm water, 5 minutes.
  2. Mash the banana and stir it in with the coconut milk.
  3. Mix the flour, desiccated coconut and salt, make a well, and pour the wet in.
  4. Bring together by hand into a dough, then knead 10 minutes. A little more flour if needed — coconut makes it sticky.
  5. Damp cloth, prove 1 hour.
  6. Shape into two loaves in greased tins and prove again until risen.
  7. 180°C for 35 minutes. It should sound hollow underneath.

Questions people ask about Caribbean Coconut Bread

How long does Caribbean Coconut Bread take?

About 120 minutes from starting to sitting down, and it is a bit of work. A good part of that is unattended, so you can get on with something else once it is going.

What can I use instead of maida in Caribbean Coconut Bread?

Use plain atta for a denser, nuttier result, or a 50/50 mix if you want to keep some lift.

Can I make Caribbean Coconut Bread ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Caribbean Coconut Bread vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

Do I need an oven for Caribbean Coconut Bread?

Yes, this one needs an oven. If you do not have one, look at the no-oven filter on the baking page: eleven of the bakes here are built for a cooker, a pan or the fridge.

What do you serve with Caribbean Coconut Bread?

On its own, warm, with tea or coffee. Baking is chemistry, so scale it by weight rather than by eye: double every quantity, use a tin with roughly double the area, and expect to add ten minutes or so. Judge it by the skewer, not the clock.

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