Recipe courtesy of Pam's Kitchen

Coconut Fry Bread (aka Coconut Bake in Trinidad and Tobago)

Name: Coconut Fry Bread (aka Coconut Bake in Trinidad and Tobago)
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT2H0M0.000S
Yield: 8 to 10 servings
Ingredients: 2 pounds all-purpose flour; 2 tablespoons granulated sugar; 1 tablespoon baking powder; 2 teaspoons salt; 1 1/2 tablespoons shortening; 1 tablespoon butter, at room temperature; 1 1/4 cups water; 1 cup coconut milk; 1/2 cup unsweetened coconut flakes; Vegetable oil, for frying

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Level: Intermediate

Total: 2 hr (includes resting time)
Active: 1 hr

Yield: 8 to 10 servings

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Ingredients

2 pounds all-purpose flour

2 tablespoons granulated sugar

1 tablespoon baking powder

2 teaspoons salt

1 1/2 tablespoons shortening

1 tablespoon butter, at room temperature

1 1/4 cups water

1 cup coconut milk

1/2 cup unsweetened coconut flakes

Vegetable oil, for frying

Directions

In a stand mixer fitted with the dough hook, knead together the flour, sugar, baking powder, salt, shortening, butter, water, coconut milk and coconut flakes. Let rest for 1 hour.

Heat about 2 inches of vegetable oil in a heavy pot or Dutch oven.

Divide the dough into 3- to 4-inch balls and press flat. In batches, deep-fry until light- to golden-brown.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Pam's Kitchen, Seattle, WA