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
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 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 optional
- 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.