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Author Notes: A tangier take on a traditional Trinidadian coconut bread.
Adapted from Immaculate Bites Coconut Bake recipe. - Eat Already!
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 1 cup shredded unsweetened coconut, or freshly ground one
- 1/2 teaspoon salt
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon ground cardamom
- 4 ounces cold unsalted butter, cut into cubes
- 1/2 cup buttermilk or kefir
- 1 handful of coconut for rolling (optional)
- Preheat the oven to 375ºF.
- Sift flour into a large bowl and add all the dry ingredients. Mix them together quickly with your fingers.
- Add butter cubes and rub them into flour until small crumb forms.
- Add kefir and mix the dough with your finger, just until combined. Press and shape into a ball.
- Divide and shape the dough into 3 larger or 6 smaller balls, depending on whether you want small loaves of bread or biscuits. Gently press the balls down to give them the shape of a hockey puck or a wheel, about 1 inch thick or thicker.
- Spread a handful or two of coconut crumb on a board, and roll your shaped loaves around to coat all over.
- Lay the loaves flat, prick with a fork a few times (not all the way through).
- Bake 30 minutes for loaves or 20-22 minutes for biscuits.
- Cool on a rack until manageable, and enjoy warm.
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