Recipe courtesy of Pam's Kitchen
Coconut Fry Bread (aka Coconut Bake in Trinidad and Tobago)
- Level: Intermediate
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 605
- Total Fat
- 30
- Saturated Fat
- 9
- Carbohydrates
- 74
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 10
- Cholesterol
- 3
- Sodium
- 403
- Total: 2 hr (includes resting time)
- Active: 1 hr
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.