Today I have a wonderful and perhaps flavourful recipe for you all to try. I did not add the step by step when I first posted this recipe for Eggless coconut sweet bread. So I have updated this recipe and added some helpful hints for you.
There are many variations of the Trinidad Sweet Bread recipe because of individual tastes and preferences. But, this one is my favorite. It is the easiest to prepare and has the least calories, because it does not have any eggs. Not everyone, can include eggs in their diet as well.
This variation has been born out of the requests from my vegetarian fans who don't use eggs and those people who have an allergic reaction to eggs but still want to enjoy a little sweet bread. I do enjoy these requests and make the variation from time to time because it has made me mindful that not everyone can eat all the foods available. So in the future you all can look out for more of these variations for my vegetarian fans. Indeed I have lots in store. Much much more to come but I digress...
Some people put yeast in their sweet bread and it comes out light and very soft. However, the egg in the other variations also makes them lighter. I will post two of these recipes I am familiar with in the future. I hope by the time I have posted all you would have decided on your own favorite variation.
An Eggless Coconut Sweet Bread
First, here are some helpful hints. For this recipe, the coconut must be grated very fine. A fine meal helps it to cook light. This recipe tastes sweeter when the fresh coconut used is grated without water. However, a little bit more milk (about a ¼ cup more) may have to be added to make a softer dough.
But if you used a blender to grate the coconut with the water the quantities in the recipe remain as is. But you will have to release the excess water from the blended coconut until it is almost crumbly to the touch. I hope this is helpful.
This method involves mixing the liquids and the dry ingredients separate at first before combining them. So just follow the recipe to the letter and you'll be on your way to baking an eggless coconut sweet bread to rival even the ones with eggs. Who knows some may not even know the difference when they try it lol.
An Eggless Coconut Sweet Bread Recipe
EGGLESS COCONUT SWEET BREAD
1 cup fresh grated coconut
1 cup brown sugar
¼ cup milk
1 tsp. vanilla essence
3 cup flour
3 tsp. baking powder
1 tsp. spice
1 tsp. nutmeg
¼ cup butter
1 cup raisins
½ cup cherries
½ cup currants
1 pinch salt
In a medium-size bowl combine the grated coconut, sugar, and essence.
Rub in the butter into the coconut mixture with a strong fork.
In another bowl sift the flour, baking powder, salt, spice and nutmeg together. Stir in the coconut mixture into the flour.
Add the milk and vanilla essence. Mix for a soft dough. Adding the milk last prevents you from mixing a loose dough, especially if you use blender-grated coconut.
Mix well and then add the fruits.
Fold in the raisins, cherries, and currants. Pour the batter into a well greased 9" loaf pan.
Bake for 60 minutes in a preheated 350°F (180°C) oven or until an inserted skewer is removed clean.
The coconut sweet bread loaf.
If you like, the sweet bread can also be glazed with sugar. I prefer it plain with no glaze.
Eggless Coconut Sweet Bread
- 1 cup fresh grated coconut
- 1 cup brown sugar
- ¼ cup milk
- 1 teaspoon vanilla essence
- 3 cup flour
- 3 teaspoon baking powder
- 1 teaspoon spice
- 1 teaspoon nutmeg
- ¼ cup butter
- 1 cup raisins
- ½ cup cherries
- ½ cup currants
- 1 pinch salt optional
- In a medium-size bowl combine the grated coconut, sugar, and essence. Rub in the butter into the coconut mixture with a strong fork.
- In another bowl shift the flour, baking powder, salt, spice and nutmeg together. Stir in the coconut mixture into the flour.
- Add the milk and vanilla essence. Mix for a soft dough. Adding the milk last prevents you from mixing a loose dough, especially if you use grated coconut.
- Fold in the raisins, cherries, and currants. Pour the batter into a well greased 9” loaf pan. Bake for 60 minutes in a preheated 350°F (180°C) oven or until an inserted skewer is removed clean.
Well, that's it for this post. Hope you try this recipe. Laterz! Hope you enjoy this eggless coconut sweet bread.
This recipe looks lovely - can it be made with Dessicated Coconut as well? We cant get fresh coconut very easily over here in London (UK).
I tried this recipe for the first time I felt proud of my coconut sweetbread. Came out really good. I added a a bit more coconut to mines used oil and 1/4 cup less sugar. Really enjoyed by all who ate. Thank you so much. Will be using this recipe from now on.
Necessity is the mother of invention. Since you have to make do with the dessicated coconut, you could soak it in water to reconstitute it. However, you may have to release some of the excess water after soaking. I would like to hear how it comes out.
Thanks very much for your reply. We're off on holiday shortly, so I wont be making it until we get back - but will let you know.
Your Blog is lovely to read - it's a little bit of sunshine. The summer here in the UK has been awful!
That's a lovely recipe and I can use the tip about the dessicated coconut as I've got some at home.
Love the blog and the recipes! Can't wait to try this bread 🙂
I was wondering if there is also a small sweetbread? Enjoy this health one.Thanks Judy
Do you mean coconut drops?
Thank you for the recipe, is there any difference with or without egg? Is that just a preference?
Both actually, with the egg the the dough binds better but this recipe was done for my vegetarian fans.
Love the recipe thank you so much!!
Hi I love your recipes I'm trying this right now...
I like a lill grated tanka bean in mine...
Wendy Hicks Stafford
made my mouth water for tanka bean omg
I have been making this for years, everyone love it.
Made this today....came out heavy.....why???
Tell me what you did. Then we'll work from there.
I always come to your website for recipes,because your steps are the easiest to follow,thank you for all the hard work you are putting in to help us out in the kitchen.
I tried this recipe yesterday and I have to say that it was my first time making sweetbread, but I remembered watching my grandma make it as a child. Whilst preparing the batter I noticed that my sweetbread was a lot drier looking than that in your picture. The 1/4 cup of milk was not enough. I used a little more than half cup to achieve the texture in your picture. I sifted the flour before measuring, and I grated the coconut with a hand grater so I didn't need to add water for blending. With the small alteration mentioned above, my sweetbread turned out delicious but would appreciate any feedback you may have as to what I may have done wrong.
KS thank you for the comment and though I understand your concern you should read the post carefully and I quote,
"This recipe tastes sweeter when the fresh coconut used is grated without water. However, a little bit more milk (about a 1/4 cup more) may have to be added to make it a soft dough. But if you used the blender to grate the coconut with the water the quantities in the recipe remains as is."
So, you didn't do anything wrong but relied on your own initiative which is good. 🙂