Recipe courtesy of Pam's Kitchen

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

  • Level: Intermediate
  • Total: 2 hr (includes resting time)
  • Active: 1 hr
  • Yield: 8 to 10 servings
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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


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. 

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