One recipe that we get asked for again and again by our guests is for our moreish Jamaican Coconut Bread recipe that we serve as part of our home-baked breakfast breads in the Mille Fleurs Restaurant. Ask any Jamaican what their favourite sweet bread is and coconut bread will be at the top of the list. Everyone has their own favourite family recipe with an assortment of flours used including breadfruit for those following a gluten free diet and often chickpea flour by Jamaica’s rastafrians.
Coconut Bread is relatively healthy; the sweetness of the coconut decreases the amount of refined sugar that baking a cake normally requires and there is no butter, shortening or fats required. Interestingly, coconuts are rich in medium chain triglycerides that have actually been shown to reduce appetite and therefore help to eliminate abdominal obesity.
4-Cups/480 g Plain Flour
2 tsps Baking Powder
½ tsp Salt
3-Cups/360 g Grated Coconut
¾ Cup/150 g Caster Sugar
1 tsp Vanilla Extract
1 Egg (beaten)
1-Cup/240 ml Milk
Preheat oven to 375 degrees F (190 degrees C).
Sift together flour, baking powder and salt. Add coconut, sugar, vanilla and beaten eggs. Pour in a little milk each time until dough is firm but not sticky.
Bake in greased loaf tins, for about 1 hour or until golden brown.